Description
Easter Coconut Cream Pie is a tropical delight that features a buttery graham cracker crust filled with a creamy coconut custard, topped with fluffy whipped cream and toasted coconut flakes. This indulgent dessert is perfect for your spring celebrations, impressing guests with its luscious texture and vibrant flavors. Bring the taste of sunshine to your table with this easy-to-make recipe!
Ingredients
Scale
- 1 pre-made graham cracker crust
- 1 can full-fat coconut milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 cup unsweetened shredded coconut (toasted if desired)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare the graham cracker crust in a pie dish.
- In a saucepan, whisk together coconut milk, sugar, egg yolks, and shredded coconut over medium heat until thickened (about 8-10 minutes).
- Remove from heat, stir in vanilla extract, and let cool slightly before pouring into the crust.
- Refrigerate for at least 4 hours until fully set.
- Whip heavy cream with powdered sugar until stiff peaks form; then spread over the chilled pie.
- Top with toasted coconut flakes before slicing to serve.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (117g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: For added flavor, consider drizzling chocolate or adding fresh fruit as toppings. Ensure all ingredients are fresh for optimal flavor; avoid using stale products. You can prepare this pie up to one day in advance; just add toppings before serving.