Description
Indulge in a slice of springtime bliss with this Coconut Cream Pie, the perfect Easter dessert. This easy recipe features a buttery graham cracker crust, a luscious coconut cream filling, and a light whipped cream topping. A classic Coconut Pie Recipe that’s sure to be a crowd-pleaser!
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons melted butter
- ¼ cup granulated sugar
- For the Filling:
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, plus more for garnish
- For the Topping:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Making the Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch pie plate and slightly up the sides. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let it cool completely.
- Preparing the Coconut Cream Filling: In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in butter, vanilla extract, and shredded coconut.
- Assembling the Pie: Pour the coconut cream filling into the cooled graham cracker crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Adding the Topping and Garnish: In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled Coconut Cream Pie. Sprinkle generously with shredded coconut. For an extra touch, you can add Easter-themed sprinkles or candy. Keep refrigerated until ready to serve.
Notes
- Use full-fat coconut milk for a richer, creamier filling.
- Ensure the graham cracker crust is compacted firmly for a sturdy base.
- Cool the filling completely before adding the whipped cream topping.
- Toast the shredded coconut lightly for a more intense flavor and visual appeal.
- For an easy version, buy a pre-made graham cracker crust.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Coconut Cream Pie, Coconut Pie Recipe, Easter Dessert, Easy Coconut Cream Pie, Coconut Cream Pie Recipe, Easter Coconut Cream Pie, Pie Recipe, Dessert Recipe, Spring Dessert