Coconut Cream Pie
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Coconut Cream Pie
Coconut in the crust and filling and sprinkled on top–this creamy pie is the perfect Easter dessert, and for the coconut lover in your life.
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25 min
Prep Time
03 hrs 45 min
Total Time
8
servings Ingredients
Crust
1 cup sweetened flaked coconut
1 cup shortbread cookie crumbs
14 cup Land O Lakes® Butter, melted
2 tablespoons granulated sugar
Filling
1 (13-ounce) can (2 cups) unsweetened coconut milk
1 cup whole milk
1 cup granulated sugar
13 cup cornstarch
14 cup Land O Lakes® Butter
12 teaspoon salt
18 teaspoon almond extract, if desired
1 cup sweetened flaked coconut
Topping
1 cup Land O Lakes® Heavy Whipping Cream, chilled
1 tablespoon powdered sugar
12 teaspoon vanilla extract
12 cup sweetened flaked coconut, toasted
13 cup mini chocolate candy eggs
How to make
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STEP 1
Combine all crust ingredients in large bowl; mix until combined. Press into ungreased 9-inch pie plate. Refrigerate 30 minutes.
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STEP 2
Heat oven to 350°F.
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STEP 3
Bake crust 10-12 minutes or until lightly golden brown. Cool completely.
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STEP 4
Whisk coconut milk, milk and eggs together in medium bowl. Set aside.
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STEP 5
Whisk 1 cup granulated sugar and cornstarch together in 4-quart saucepan. Slowly whisk in milk mixture. Bring to a boil over medium heat, whisking constantly. Boil 1-2 minutes or until mixture has thickened. Continue whisking. Remove from heat. Add 1/4 cup butter, salt and almond extract, stirring until butter has melted. Add 1 cup coconut.
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STEP 6
Pour into prepared crust. Cover with plastic food wrap. Refrigerate 3 hours or until set and chilled.
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STEP 7
Beat chilled whipping cream, powdered sugar and vanilla in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Spread whipped cream in center of pie. Sprinkle with toasted coconut. Fill center with chocolate candy eggs. Serve immediately.
Malted Coconut Cream Pie with Chocolate Crumb Crust
Follow the directions exactly as listed but swap out these ingredients: use chocolate wafer cookie crumbs instead of shortbread crumbs in the crust. For the filling, skip the almond extract and add 3 tablespoons malted milk powder in with the sugar and cornstarch when making the pudding. And for the whipped cream topping, skip the vanilla and add 3 tablespoons of malted milk powder in with the powdered sugar.
Tip #1
To toast coconut, spread coconut in single layer on baking sheet with shallow sides. Bake at 325°F, tossing occasionally, about 10 minutes or until very lightly browned.
Tip #2
If not serving immediately, do not top with candy eggs (the colors will seep into the whipped cream). Place eggs onto pie right before serving.
570 Calories
36 Fat (g)
160 Cholesterol (mg)
440 Sodium (mg)
57 Carbohydrates (g)
0 Dietary Fiber
6 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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