This easy Coconut Cream Pie is super simple to make and makes for a great dessert. Since Easter is coming up on us (I can’t believe how close the holiday is), I was ready to start testing some pies for us to enjoy for after dinner. Making pies has always been one of those desserts that I find intimidating. I usually stick with simple type pies like my Easy Peanut Butter Pie Recipe. This past week, I tackled the Key Lime Pie that I shared with you. I figured since I was successful with that pie recipe, I would try making my favorite Easter Pie… Coconut Cream Pie.
Coconut Cream Pie
I will usually make simple or cute desserts for Easter and then purchase store or restaurant pies. Why I have been a scardy cat year after year is beyond me. I really want to impress our guests with some homemade pies this year. So, I set out to make this pie and I think I succeeded.
I started with a store bought Pillsbury Pie Crust because I was pressed for time and this was just a test run pie. But, I think I will be using a store bought crust when I make this Coconut Cream again for our Easter dinner. I like how easily the pie comes together and the crust was nice and flaky.
The most difficult part of making this pie was the two cookie sheets of toasted coconut that I let burn. I can not believe that not just once but two times, I forgot to set the timer when toasting the coconut. My little guy was needing some attention both times when I let my coconut burn up. Looking back, it was quite funny but it was not too comical at the time. Plus burnt coconut can really leave one heck of a nasty smell in the house, ha ha!
There is something about enjoying a slice of Coconut Cream Pie after Easter dinner. I always manage to save room for my dessert.
This pie really exceeded my expectations. Store or restaurant bought Coconut Cream Pies always look so impressive. I was worried mine would not look or taste as good. I was so wrong. It was difficult to photograph how really nice this pie looked. It was gorgeous (I wish I would have had more sunlight to showcase it better). As far as taste, it was super delish. The hubby and I both enjoyed a second piece after dinner last night. Now, I am thinking of grabbing some lunch and enjoying another piece before it is gone, lol.
The filling for this homemade Coconut Cream pie was so simple and just a few ingredients. The extra coconut extract in the whipped topping just really made this pie taste that much better. You can use store bought pie crust or my Easy 4 Ingredient Homemade Pie Crust would work too!
INGREDIENTS
1 Refrigerated Pie Crust (or homemade if you prefer)
Filling:
3/4 cup Sugar
1/3 cup Cornstarch
3 cup Half & Half
2 Egg Yolks
1 Egg
1 cup Sweetened Shredded Coconut
1 tsp Vanilla
Toppping:
2 cup Heavy Cream
1/2 cup Sugar
1/2 tsp Vanilla
1/2 tsp Coconut Extract
1/4 cup Toasted Coconut
DIRECTIONS
Preheat oven to 400.
Press pie crust into a 9″ pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
Allow to cool completely.
Spread 1/4 cup of coconut onto baking sheet and bake until golden brown.
Set toasted coconut aside for topping.
Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
Whisk together and bring to a boil over medium.
Allow to boil for 1-2 minutes and remove from heat.
Stir in coconut and vanilla.
Pour into pie crust and chill until firm.
Whip heavy cream at high speed.
Slowly add sugar, vanilla and coconut extract.
Beat until stiff peaks form.
Spread whipped cream over pie.
Sprinkle with toasted coconut.
Refrigerate until ready to serve.
What pies do you and your family enjoy for Easter? To you make homemade pies or purchase pre-made pies?
Coconut Cream Pie
Ingredients
- 1 Refrigerated Pie Crust or homemade if you prefer
- Filling:
- 3/4 cup Sugar
- 1/3 cup Cornstarch
- 3 cup Half & Half
- 2 Egg Yolks
- 1 Egg
- 1 cup Sweetened Shredded Coconut
- 1 tsp Vanilla
- Toppping:
- 2 cup Heavy Cream
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 1/2 tsp Coconut Extract
- 1/4 cup Toasted Coconut
Instructions
- Preheat oven to 400.
- Press pie crust into a 9" pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
- Allow to cool completely.
- Spread 1/4 cup of coconut onto baking sheet and bake until golden brown.
- Set toasted coconut aside for topping.
- Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
- Whisk together and bring to a boil over medium.
- Allow to boil for 1-2 minutes and remove from heat.
- Stir in coconut and vanilla.
- Pour into pie crust and chill until firm.
- Whip heavy cream at high speed.
- Slowly add sugar, vanilla and coconut extract.
- Beat until stiff peaks form.
- Spread whipped cream over pie.
- Sprinkle with toasted coconut.
- Refrigerate until ready to serve.
