Description
A delightful Easter dessert, this Coconut Cream Pie features a rich coconut custard filling, a flaky pie crust, and a fluffy whipped topping—perfect for springtime celebrations.
Ingredients
Units
Scale
- 1 9-inch pie crust, pre-baked
- 1 cup sweetened shredded coconut
- 2 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- Toasted coconut, for garnish
Instructions
- In a saucepan over medium heat, combine milk, sugar, cornstarch, and salt. Cook, stirring constantly, until mixture begins to thicken.
- In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan and continue cooking, stirring, until thickened and bubbling.
- Remove from heat and stir in butter, vanilla extract, coconut extract, and shredded coconut.
- Pour the custard into the pre-baked pie crust. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours or until set.
- In a bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top the chilled pie with whipped cream and garnish with toasted coconut.
- Slice and serve chilled.
Notes
- For extra flavor, toast the shredded coconut before adding it to the custard.
- You can use a store-bought pie crust to save time.
- Ensure the custard is fully cooled before adding the whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 170mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg