Why You’ll Love This Recipe

This Delightful Easter Coconut Cream Pie is a creamy, dreamy dessert that’s perfect for spring celebrations. With its rich coconut custard filling, flaky pie crust, and fluffy whipped topping, it’s a refreshing and nostalgic pie that brings a taste of sunshine to your Easter table. The toasted coconut on top adds a perfect crunch and decorative touch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (pre-baked)whole milkcoconut milkgranulated sugaregg yolkscornstarchsaltunsalted buttervanilla extractsweetened shredded coconutheavy creampowdered sugartoasted coconut flakes (for topping)

directions

Bake and cool your pie crust according to package or homemade instructions.

In a saucepan, combine whole milk, coconut milk, and granulated sugar over medium heat. Stir until the mixture is warm.

In a bowl, whisk egg yolks, then gradually add some of the warm milk mixture to temper them.

Return everything to the saucepan. Whisk in cornstarch and salt, and cook over medium heat until thickened and bubbling.

Remove from heat and stir in butter, vanilla extract, and shredded coconut.

Pour the filling into the cooled pie crust and smooth the top.

Let the pie chill in the refrigerator for at least 4 hours, or until set.

In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.

Spread whipped cream over the chilled pie and top with toasted coconut flakes.

Servings and timing

This recipe yields one 9-inch pie (8 slices).
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Chilling time: 4 hours
Total time: 4 hours 35 minutes

Variations

Add a splash of coconut rum to the filling for an adult twist.

Use a graham cracker crust instead of traditional pie crust for extra flavor.

Top with white chocolate shavings or pastel sprinkles for an extra Easter flair.

Make it dairy-free by using plant-based milk, butter, and whipped topping.

storage/reheating

Store the Coconut Cream Pie in the refrigerator, covered, for up to 4 days.
Freezing is not recommended as the texture of the custard may change.
To keep the whipped topping fresh, add it just before serving if storing for longer.

FAQs

Can I make this pie ahead of time?
Yes, it’s perfect for making a day in advance and chilling overnight.

Is this pie very sweet?
It has a balanced sweetness with creamy and tropical coconut notes.

Can I use unsweetened coconut?
Yes, but sweetened shredded coconut adds more flavor and texture.

Do I need to toast the coconut topping?
Toasting enhances flavor and adds a golden crunch, but it’s optional.

Can I use instant pudding instead of making custard?
You can, but homemade custard offers a richer and fresher taste.

Can I skip the whipped topping?
You can serve it without or use store-bought whipped topping for convenience.

Why is my filling not setting properly?
Make sure the custard thickens on the stove before pouring it into the crust.

Can I use coconut cream instead of coconut milk?
Yes, but reduce other fats slightly, as coconut cream is richer.

Conclusion

This Delightful Easter Coconut Cream Pie is a festive, flavorful dessert that brings a smooth, creamy coconut custard and sweet, crunchy topping together in a perfectly flaky crust. It’s a refreshing and elegant treat that’s sure to become an Easter favorite. Serve it chilled for the ultimate springtime indulgence.