Description
Indulge in this creamy and tropical Easter Coconut Cream Pie, topped with toasted coconut, making it a perfect centerpiece for your holiday celebrations.
Ingredients
- Graham cracker crust
- Full-fat coconut milk
- Granulated sugar
- Egg yolks
- Unsalted butter
- Shredded coconut (toasted or untoasted)
- Vanilla extract
- Whipped cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers and melted butter; press into a pie pan to form the crust.
- Bake the crust for about 10 minutes until golden brown. Let it cool completely.
- In a saucepan over medium heat, whisk together coconut milk, sugar, egg yolks, and vanilla until thickened (about 5-7 minutes).
- Remove from heat and fold in shredded coconut and butter until melted. Cool slightly before pouring into the crust.
- Cover with plastic wrap and refrigerate for at least four hours or overnight to set.
- Before serving, whip heavy cream until soft peaks form and spread on top of the pie. Sprinkle with toasted coconut for garnish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 330
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg