Delightful Easter Coconut Cream Pie Recipe

Why You’ll Love This Recipe

This Delightful Easter Coconut Cream Pie is a creamy, rich dessert that combines smooth coconut custard with a light, flaky crust. Topped with whipped cream and toasted coconut flakes, it’s the perfect treat to bring a touch of sweetness to your Easter celebrations. With its coconut flavor and silky texture, this pie is sure to be a crowd-pleaser.

ingredients

• 1 pre-baked 9-inch pie crust
• 1 1/2 cups coconut milk
• 1 cup heavy cream
• 1 cup sweetened shredded coconut
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 5 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• Whipped cream for topping
• Toasted coconut flakes for garnish

directions

1. In a medium saucepan, whisk together the coconut milk, heavy cream, shredded coconut, sugar, cornstarch, and salt over medium heat.
2. Bring the mixture to a gentle boil, whisking constantly until it thickens, about 5-7 minutes.
3. In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot coconut mixture into the egg yolks, whisking constantly to temper the eggs.
4. Gradually whisk the egg yolk mixture back into the saucepan with the remaining coconut mixture. Continue to cook for 2-3 minutes, whisking until smooth and thickened.
5. Remove from heat and stir in the butter, vanilla extract, and coconut extract until the butter is fully melted and incorporated.
6. Pour the coconut cream mixture into the prepared pie crust and smooth the top with a spatula. Let the pie cool to room temperature before refrigerating for at least 4 hours, or overnight.
7. Before serving, top the pie with whipped cream and toasted coconut flakes.

Servings and timing

• This recipe yields 8 servings.
• Preparation time: 20 minutes
• Cooking time: 10 minutes
• Cooling time: 4 hours
• Total time: 4 hours 30 minutes

Variations

• For extra coconut flavor, add an additional 1/4 cup of shredded coconut to the custard mixture.
• If you prefer a chocolate twist, drizzle melted chocolate over the whipped cream topping.
• For a gluten-free option, use a gluten-free pie crust.

storage/reheating

• Store the pie in the refrigerator for up to 3 days.
• This pie can be frozen for up to 1 month. Let it thaw in the fridge overnight before serving.

FAQs

Can I use unsweetened coconut in this recipe?
Yes, but the pie may be less sweet. You may want to adjust the sugar accordingly.

Can I make this pie ahead of time?
Absolutely! This pie is perfect for making a day or two in advance.

Can I use a different type of milk?
Coconut milk is key for flavor, but you can substitute with whole milk or heavy cream if desired for a less coconut-forward flavor.

What if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of all-purpose flour, though the texture may be slightly different.

Can I skip the coconut extract?
Yes, the vanilla extract can be used on its own for a more traditional flavor, but the coconut extract enhances the coconut taste.

Conclusion

This Delightful Easter Coconut Cream Pie is a stunning dessert that combines creamy coconut custard with a crunchy crust, perfect for any celebration. With its rich flavors and delicate textures, it’s sure to be a hit at your Easter table and beyond.

Print