Description
This delightful Easter Coconut Cream Pie is a creamy, dreamy dessert filled with coconut flavor and topped with whipped cream and toasted coconut, perfect for springtime celebrations.
Ingredients
Units
Scale
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened shredded coconut
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 tablespoon unsalted butter
- 1 cup whipped cream, for topping
- 1/4 cup toasted shredded coconut, for garnish
Instructions
- In a medium saucepan, combine milk, cream, sugar, cornstarch, and salt. Whisk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- In a small bowl, whisk the egg yolks. Slowly whisk in about 1/2 cup of the hot mixture to temper the yolks.
- Pour the tempered yolks back into the saucepan and cook for another 2 minutes, whisking constantly.
- Remove from heat and stir in vanilla extract, coconut extract, butter, and shredded coconut.
- Pour the filling into the pre-baked pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Top with whipped cream and toasted coconut before serving.
Notes
- Make sure the pie is completely chilled before slicing.
- To toast coconut, spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg