Description
Savor the delightful Easter Coconut Cream Pie, featuring a luscious coconut filling atop a buttery crust, perfect for spring celebrations and family gatherings.
Ingredients
- Sweetened flaked coconut
- Heavy whipping cream
- Granulated sugar
- Whole milk
- Vanilla extract
- Pie crust (store-bought or homemade)
- Egg yolks
- Unsalted butter
Instructions
- Preheat the oven and bake the pie crust until golden brown.
- In a saucepan, whisk together sugar, cornstarch, salt, milk, and egg yolks over medium heat until thickened. Remove from heat and stir in butter, vanilla extract, and coconut. Let cool slightly.
- Pour the cooled custard into the baked pie crust and spread evenly.
- In a mixing bowl, beat heavy whipping cream until soft peaks form; add powdered sugar to taste and spread over the custard layer.
- Top with toasted coconut and chill for at least 4 hours before serving.
Notes
- For added flavor, substitute regular milk with coconut milk.
- Â Experiment with toppings like fresh fruit or chocolate shavings for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg