Description

This Easter Coconut Cream Pie is rich, creamy, and bursting with coconut flavor. It features a buttery pie crust, a silky coconut custard filling, and fluffy whipped cream topping, finished with toasted coconut. It’s the perfect springtime dessert that’s sure to impress your guests!

Ingredients

For the Pie Crust (or use store-bought):

1 9-inch pie crust, baked and cooled

For the Coconut Filling:

1 can (13.5 oz) full-fat coconut milk
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 1/2 cups sweetened shredded coconut
2 tbsp butter
1 1/2 tsp vanilla extract
1/2 tsp coconut extract (optional, for more flavor)

For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup toasted sweetened coconut flakes

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Instructions

Prepare pie crust:
Blind bake your pie crust (if not using pre-baked) according to package or recipe instructions. Cool completely.
Make the coconut filling:
In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thickened and bubbly (about 7–10 minutes). Remove from heat and stir in shredded coconut, butter, vanilla, and coconut extract (if using).
Chill the filling:
Pour the coconut mixture into the cooled pie crust. Smooth the top and press a piece of plastic wrap directly on the surface. Chill in the fridge for at least 4 hours or overnight.
Whip the cream:
In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the pie:
Remove plastic wrap and spread whipped cream over the chilled pie. Sprinkle with toasted coconut.
Serve:
Slice and enjoy cold. Garnish with mini chocolate eggs or pastel sprinkles for a festive Easter touch!

Notes

Toast coconut in a dry skillet over medium heat for 3–4 minutes, stirring constantly.
Can be made 1 day ahead — just wait to top with whipped cream until serving time.

Make it extra special with a graham cracker or cookie crust instead of traditional pastry.