Coconut Cream Pie
Coconut Cream Pie

Coconut Cream Pie

Coconut in the crust, filling and sprinkled on top - this creamy pie is the perfect Easter dessert and for the coconut lover in your life. 

8
servings
25 min
PREP TIME
03 hrs 45 min
TOTAL TIME

Ingredients

Crust

1 cup sweetened flaked coconut

1 cup shortbread cookie crumbs

1/4 cup Land O Lakes® Butter melted

2 tablespoons sugar

Filling

1 (13-ounce) can (2 cups) unsweetened coconut milk

1 cup whole milk

4 large Land O Lakes® Eggs

1 cup sugar

1/3 cup cornstarch

1/4 cup Land O Lakes® Butter

1/2 teaspoon salt

1/8 teaspoon almond extract, if desired

1 cup sweetened flaked coconut

Topping

1 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

 

1/2 cup sweetened flaked coconut, toasted

1/3 cup mini chocolate candy eggs

How to make

  1. STEP 1

    Combine all crust ingredients in large bowl; mix until combined. Press into ungreased 9-inch pie plate. Refrigerate 30 minutes.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    Bake crust 10-12 minutes or until lightly golden brown. Cool completely.

  4. STEP 4

    Whisk coconut milk, milk, and eggs together in medium bowl. Set aside.

  5. STEP 5

    Whisk 1 cup sugar and cornstarch together in 4-quart saucepan. Slowly whisk in milk mixture. Bring mixture 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.

  6. STEP 6

    Pour into prepared crust. Cover with plastic food wrap. Refrigerate 3 hours or until set and chilled. 

  7. 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.

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. 

Nutrition

570Calories
36Fat (mg)
160Cholesterol (mg)
440Sodium (mg)
57Carbohydrates (g)
0Dietary Fiber
6Protein (g)

Reviews

Explore reviews from
our online community

  April 20, 2017

Great Recipe. I had never made a pudding from scratch and am quite impressed. Follow the directions and you'll be fine. I noticed a few white flecks in my pudding and figured it had cooked the eggs a little bit so I put the putting through a fine sieve after taking it off the heat before mixing in the other ingredients. In the end, the recipe came out pretty close to perfect and plan on keeping this recipe to make again.

— says Jamie
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