Description
Easter Coconut Cream Pie is a creamy, dreamy dessert that will make your spring celebrations unforgettable. Topped with fluffy whipped cream and toasted coconut flakes, this pie is pure bliss.
Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pre-baked pie crust
- 4 egg yolks
- 1 can (13.5 oz) coconut milk
- 4 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Bake the pie crust until golden brown if using store-bought.
- In a saucepan over medium heat, whisk sugar and egg yolks until smooth. Gradually add coconut milk and stir until thickened.
- Remove from heat, mix in shredded coconut and vanilla extract. Allow cooling slightly before pouring into the pie crust.
- In a separate bowl, beat heavy whipping cream until soft peaks form. Spread over cooled filling and sprinkle with toasted coconut.
- Refrigerate for at least 4 hours before slicing to allow flavors to meld.
Notes
- For an extra tropical twist, substitute coconut milk with heavy cream or add crushed pineapple.
- Use unsweetened shredded coconut for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg