Coconut Cream Pie

Coconut Cream Pie
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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. 
25 min
Prep Time
3:45
Total Time
8 servings

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

Directions

  1. Combine all crust ingredients in large bowl; mix until combined. Press into ungreased 9-inch pie plate. Refrigerate 30 minutes.
  2. Heat oven to 350°F.
  3. Bake crust 10-12 minutes or until lightly golden brown. Cool completely.
  4. Whisk coconut milk, milk, and eggs together in medium bowl. Set aside.
  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. Pour into prepared crust. Cover with plastic food wrap. Refrigerate 3 hours or until set and chilled. 
  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.

Recipe Tips

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.

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 Facts (1 serving)

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

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