Pie is an excellent dessert for Spring, whether you are celebrating Easter or just the arrival of warmer weather and spring flowers! This year I bought a Marie Callender’s Coconut Cream Pie and added a few special homemade touches to it to celebrate the season and make spring even sweeter. This fruit filled Spring Coconut Cream Pie is the perfect dessert for any spring party or brunch.
Let’s face it, baking a pie from scratch is time consuming, and with Marie Callenders’s you can save time and treat yourself and your family to a beautiful dessert that smells and tastes just like homemade. There are eight different frozen cream pies to choose from, including favorites like Chocolate Silk Pie and Lemon Meringue Pie. I decided to get a Coconut Cream Pie because I love the subtle coconut flavor and tropical feel of the pie.
I wanted to make the pie special, but at the same time I didn’t want to add so much to it that it would overwhelm the creamy coconut flavor. So I decided fresh fruit was the best option. Fresh blackberries and blueberries are perfect for nestling among the whipped cream and making the pie even tastier.
I arranged blackberries and blueberries around the edges of my coconut cream pie to make a “nest” and then added chocolate eggs in the center. The fruit combined with the toasted coconut to make a lovely nest for the chocolate eggs, and a simple Easter themed dessert.
Although the pie only took a few minutes to decorate it was a big hit at dinner and looked spectacular and spring like.
