Description
Indulge in the tropical delight of this Easter Coconut Cream Pie, featuring a rich coconut filling, fluffy whipped cream, and toasted coconut flakes—an irresistible centerpiece for your festive table.
Ingredients
- Graham cracker crust
- Full-fat coconut milk
- Granulated sugar
- Egg yolks
- Unsalted butter
- Sweetened shredded coconut
- Whipped cream (homemade or store-bought)
- Toasted coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust, mix crushed graham crackers with melted butter. Press into a 9-inch pie pan and bake for 10 minutes until golden brown. Allow to cool completely.
- In a saucepan, whisk together coconut milk, sugar, egg yolks, and butter over medium heat until the mixture thickens.
- Stir in shredded coconut once thickened, then pour the filling into the cooled crust. Refrigerate for at least 4 hours until set.
- Top with whipped cream and sprinkle toasted coconut flakes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: A store-bought crust can save time without sacrificing flavor. For added tropical flair, consider mixing in crushed pineapple or using almond milk for a dairy-free version.