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Delightful Easter Coconut Cream Pie Recipe

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A rich and creamy coconut cream pie perfect for Easter celebrations, featuring a smooth coconut filling topped with fluffy whipped cream and toasted coconut flakes.

Ingredients

Units Scale
  • 1 pre-baked pie crust
  • 1 1/2 cups shredded sweetened coconut
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 4 large egg yolks
  • 1 tbsp vanilla extract
  • 1 cup heavy cream (for topping)
  • 2 tbsp powdered sugar
  • 1/4 cup toasted coconut flakes (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and toast the shredded coconut in a baking sheet for about 5-7 minutes until golden brown, stirring occasionally.
  2. In a medium saucepan, whisk together the condensed milk, milk, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
  3. In a separate bowl, whisk the egg yolks. Gradually pour some of the hot mixture into the egg yolks to temper them, then return the mixture to the saucepan and continue to cook, stirring constantly, until thick and smooth.
  4. Remove from heat and stir in vanilla extract and the toasted coconut. Allow the filling to cool for 10 minutes before pouring it into the pre-baked pie crust.
  5. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream on top of the cooled coconut filling.
  6. Garnish with toasted coconut flakes and refrigerate the pie for at least 4 hours or overnight before serving.

Notes

  • For a richer coconut flavor, you can use coconut milk in place of regular milk.
  • If you prefer a gluten-free option, ensure your pie crust is gluten-free.
  • Feel free to add more toasted coconut flakes for extra texture and flavor on top of the whipped cream.

Nutrition

Find it online: https://easy-tapas-recipes.com/delightful-easter-coconut-cream-pie-recipe/