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Best Coconut Cream Easter Pie Recipe Easy Homemade Dessert for Spring Celebrations

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A creamy, tropical coconut cream pie with a flaky buttery crust and cloud-soft whipped topping, perfect for Easter and spring celebrations.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (240ml) canned coconut milk (full fat)
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks (room temperature)
  • 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
  • 1 1/2 cups (150g) sweetened shredded coconut
  • 2 tablespoons unsalted butter
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes for garnish (optional)

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, stirring gently until dough clumps. Wrap in plastic and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim edges, crimp, and prick bottom with a fork.
  3. Bake crust: Line crust with parchment and pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 10 more minutes until golden. Let cool completely.
  4. Make coconut cream filling: In a saucepan, whisk sugar and cornstarch. Slowly whisk in coconut milk and whole milk until smooth. Whisk in egg yolks. Cook over medium heat, stirring constantly, until thickened and bubbling (7-10 minutes). Remove from heat; stir in vanilla, butter, and shredded coconut.
  5. Strain filling through fine mesh sieve into a bowl. Cover with plastic wrap pressed onto surface. Chill at least 2 hours until set.
  6. Whip topping: Beat chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Assemble pie: Spread chilled filling into cooled crust. Top with whipped cream. Sprinkle toasted coconut flakes.
  8. Final chill: Refrigerate pie at least 1 hour before serving.

Notes

Use full-fat canned coconut milk for creaminess. Chill crust and filling thoroughly for best texture. Toast shredded coconut for extra flavor. Use room temperature eggs to avoid curdling. Whip cream until stiff peaks form but do not overwhip. For gluten-free, substitute crust with gluten-free flour blend. Variations include vegan version with almond milk and aquafaba, tropical fruit additions, or chocolate coconut twist.

Nutrition

Keywords: coconut cream pie, Easter dessert, spring dessert, homemade pie, coconut pie, creamy pie, whipped cream topping

Find it online: https://pokirecipes.com/best-coconut-cream-easter-pie-recipe-easy-homemade-dessert-for-spring-celebrations/