I know we’ve been here before, but I’m saying it again: I love coconut. This Coconut Cream Pie is one of my favorite Easter desserts (or any time in the Spring!), because coconut just feels so tropical and fresh after being stuck in a polar vortex for 4 or 5 months. Easter is one of my favorite times of the year because the weather is warming up (hopefully!) and we’re busting out all of the light and fresh spring eats. If you’ve been around here for a while, you know I’m kind of all over the place when it comes to pie. A traditional fruit pie? Meh. If it’s my only dessert option, sure I’ll take it, but I will go for anything else before I go for the slice of pie. Cream pies, on the other hand — I’m there. Some of my favorites around here? This Lemon Meringue Pie, Grasshopper Pie, Banana Cream Pie, and Strawberry Cream Cheese Pie. So this easy Coconut Cream Pie is joining the family just in time for your Easter celebrations!
How to make easy Coconut Cream Pie:
What makes this Coconut Cream Pie even easier?
Most custard recipes will call for tempering the eggs, or heating some liquid, then whisking some hot liquid into the eggs, then whisking the eggs back into the hot mixture. It is a bit of a process and can be nerve-racking if you are trying to keep up with all the steps. Because I’m a bit of a rebel, I like to whisk all of my custard ingredients together cold, then gently heat and whisk until thickened. I haven’t experiences any catastrophes when I’ve done this, and I’ve done this a lot, so this is the way I continue to do it. We’re all about easy and delicious over here!
How to store Coconut Cream Pie:
Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long. However, this is a great pie to make the day before a special occasion so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator, up to 24 hours. Then remove the parchment, top with whipped cream and toasted coconut and serve. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
