Description
Easter Coconut Cream Pie is a tropical delight featuring a creamy coconut filling, topped with fluffy whipped cream and toasted coconut flakes. A perfect centerpiece for your spring celebrations!
Ingredients
- Pie Crust
- Full-fat Coconut Milk
- Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- Unsweetened Shredded Coconut
- Fresh Whipped Cream
- Toasted Coconut Flakes
Instructions
- Preheat oven to 350°F (175°C) and bake the pie crust until golden brown.
- In a saucepan, combine sugar and coconut milk over medium heat until simmering, stirring occasionally.
- Whisk eggs in a separate bowl; temper by gradually adding warm coconut mixture before returning it to the saucepan.
- Stir in shredded coconut and vanilla extract; cook while stirring until thickened, about 5 minutes.
- Pour filling into the prepared crust and cool at room temperature before refrigerating for about 4 hours or overnight.
- Once set, whip heavy cream until peaks form; spread on top of the pie and sprinkle with toasted coconut flakes before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (88g)
- Calories: 345
- Sugar: 22g
- Sodium: 85mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added flavor, consider using almond extract instead of vanilla. - Garnish with chocolate shavings for a fun twist.