Name: Coconut Cream Easter Pie
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 8
Cuisine: American
Ingredients: 1 pre-baked 9-inch pie crust (deep dish recommended); 1 (13.5 oz) can full-fat coconut milk; 1 ½ cups half-and-half (or whole milk); ¾ cup granulated sugar; ½ cup cornstarch; ¼ teaspoon salt; 4 large egg yolks; 2 teaspoons coconut extract (or vanilla extract); 1 ½ cups sweetened shredded coconut (divided); 1 ½ cups heavy whipping cream (cold); ¼ cup powdered sugar; 1 teaspoon vanilla extract (for whipped cream)

This luscious Coconut Cream Easter Pie boasts a buttery pre-baked crust filled with velvety coconut custard infused with real coconut milk and extract. It’s chilled until set, then crowned with billowy whipped cream and golden toasted coconut. Light yet indulgent, it’s an elegant, crowd-pleasing dessert that brings tropical vibes to your Easter table.

Why You’ll Love This Recipe:

You’ll adore this recipe because it transforms simple ingredients into something truly special—rich, creamy, and bursting with authentic coconut flavor without being overly sweet. The custard sets perfectly smooth and sliceable, thanks to a careful stovetop cooking method that avoids lumps.

It’s make-ahead friendly (ideal for busy Easter prep), looks stunning with its snowy whipped topping and toasted coconut “nest” vibe (great for spring holidays), and satisfies both coconut lovers and those wanting a lighter alternative to heavy chocolate desserts. Every bite feels luxurious yet comforting, like a vacation in pie form, and it’s versatile enough to wow at potlucks or family dinners.

Yield: 8 slices

Coconut Cream Easter Pie

Creamy coconut custard pie with whipped topping and toasted coconut— a tropical, make-ahead Easter dessert delight.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 35 minutes

Ingredients

1 pre-baked 9-inch pie crust (deep dish recommended)
1 (13.5 oz) can full-fat coconut milk
1 ½ cups half-and-half (or whole milk)
¾ cup granulated sugar
½ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 teaspoons coconut extract (or vanilla extract)
1 ½ cups sweetened shredded coconut (divided)
1 ½ cups heavy whipping cream (cold)
¼ cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Instructions

Prep your crust and toast the coconut: Start by pre-baking your pie crust according to package directions (or blind-bake if homemade) until golden and crisp. Let it cool completely. Meanwhile, spread 1 cup of the shredded coconut in a dry skillet over medium-low heat. Stir constantly for 3-5 minutes until beautifully golden and fragrant—remove immediately to a plate to cool. This toasted goodness will make your pie irresistible!
Whisk the dry base: In a medium bowl, whisk together the cornstarch, granulated sugar, and salt until evenly combined—no lumps allowed for silky results!
Combine the liquids: In a heavy-bottomed saucepan, pour in the full-fat coconut milk and half-and-half. Heat over medium until steaming hot (not boiling), whisking occasionally.
Temper those yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking vigorously—this prevents curdling and keeps everything smooth.
Cook the custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Whisk constantly over medium heat until it thickens and bubbles gently (about 5-8 minutes). It should coat the back of a spoon like pudding.
Flavor and add coconut: Remove from heat and stir in the coconut extract and ½ cup untoasted shredded coconut. Taste and adjust if you'd like more coconut punch!
Fill and chill: Pour the hot custard into your cooled pie crust, smoothing the top with a spatula. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 4 hours (or overnight) until fully set and beautifully firm.
Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form—fluffy and dreamy, not stiff!
Top it off: Spread or pipe the whipped cream generously over the chilled pie. Sprinkle the toasted coconut all over the top for that gorgeous, crunchy finish.
Serve and enjoy: Slice with a sharp knife dipped in hot water for clean cuts. Garnish with extra coconut or pastel Easter sprinkles if you like. Dive in and watch smiles light up around the table!

Notes

This pie is naturally egg-rich for custard stability—always use fresh eggs. For extra Easter flair, nestle a few candy eggs or edible flowers on top before serving. It's best enjoyed the day it's topped, but leftovers stay delicious!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 445Total Fat 19gSaturated Fat 12gUnsaturated Fat 7gCholesterol 97mgSodium 234mgCarbohydrates 63gFiber 2gSugar 37gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Toast the coconut carefully in a dry skillet over medium-low heat, stirring constantly—it burns fast, so watch it closely for that perfect golden color.
For ultra-smooth custard, temper the egg yolks slowly by whisking in hot milk mixture gradually to prevent scrambling.
Chill the pie for at least 4 hours (overnight is best) so it slices cleanly.
Use full-fat coconut milk for the richest texture; shake the can well before opening.
If your custard seems too thin, cook a minute longer, but don’t boil vigorously.
Whip cream to soft peaks for easy spreading and a light mouthfeel.

Ingredients Notes:

Full-fat coconut milk is key here—it provides deep coconut flavor and creamy body that low-fat versions can’t match; look for brands without additives for best results. Sweetened shredded coconut adds natural sweetness and texture throughout the filling and topping—unsweetened works if you prefer less sugar.

Egg yolks create that classic custard richness and help it set firmly. Cornstarch acts as a reliable thickener for a foolproof, gluten-sensitive filling (pair with gluten-free crust if needed). Heavy cream whips up beautifully for the topping; powdered sugar stabilizes it so it holds shape longer.

Coconut extract boosts flavor without overpowering—pure vanilla can substitute in a pinch. A pre-baked 9-inch pie crust (store-bought or homemade) saves time while ensuring a flaky base that doesn’t get soggy.

Variations and Substitutions:

For a no-bake version, use a graham cracker or cookie crust and skip baking. Add a chocolate drizzle or layer of mini chocolate eggs on top for an Easter “nest” look. Make it lighter with half coconut milk and half whole milk, or go dairy-free using coconut cream and non-dairy whipped topping.

Stir in crushed pineapple for a piña colada twist, or fold in chopped macadamia nuts for crunch. Use almond extract instead of coconut for a subtle nutty note. For individual servings, bake in mini tart shells. If avoiding eggs, try a vegan custard with cornstarch and more coconut milk (it won’t be as rich but still delicious).

Storage Options:

Store the pie covered in the refrigerator for up to 3-4 days—the whipped cream holds best if loosely tented with foil to prevent drying. Avoid freezing the topped pie as the cream weeps, but you can freeze the unfilled custard base (in the crust) for up to 1 month; thaw overnight in the fridge and add fresh topping before serving.