Easter Coconut Cream Pie
Easter Coconut Cream Pie is a delightful dessert featuring a rich, creamy coconut filling in a buttery crust, crowned with fluffy whipped cream and toasted coconut. Perfect for your spring celebrations!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 graham cracker crust
- 1 can (13.5 oz) coconut milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1 cup heavy whipping cream
- Coconut flakes, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into a pie dish.
- Bake the crust for about 10 minutes, or until golden brown. Let it cool completely.
- In a saucepan, whisk together coconut milk, sugar, and egg yolks over medium heat until thickened (about 5-7 minutes).
- Remove from heat and stir in vanilla extract and shredded coconut. Allow the mixture to cool slightly before pouring it into the cooled crust.
- Chill the pie in the refrigerator for at least 4 hours, or overnight.
- Whip heavy cream until soft peaks form and spread it over the chilled pie.
- Garnish with toasted coconut flakes before serving.
Notes
- For added flavor, consider adding coconut extract or lime zest.
- Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://svetb.com/delightful-easter-coconut-cream-pie-recipe/