Coconut Cream Pie
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It’s all about the pie to finish off your Thanksgiving dinner. Pie is the way we always end Thanksgiving dinner with my family. One of my favorite pies is coconut cream pie. So, I decided to share a quick version of my favorite coconut cream pie this year.
Now this recipe actually makes 2 pies. I also prefer it to be made with a traditional pie crust, but a graham cracker crust will also do. I recently learned how to make a pie crust from scratch recently when I went to Ohio. However, the Pillsbury refrigerated crust or Marie Callendar’s frozen crust work well if you don’t want to make the crust.
Here is my recipe for the perfect homemade pie crust from scratch. I like a pie crust with both Crisco and butter in it! Also, if you want even more pie recipes just check out my pie category.
Ingredients to make Coconut Cream Pie
- INSTANT VANILLA PUDDING MIX
- INSTANT COCONUT CREAM PUDDING MIX
- SHREDDED COCONUT
- WHOLE MILK
- PREPARED PIE SHELLS
- WHIPPING CREAM
- POWDERED SUGAR
- VANILLA
- TOASTED COCONUT FLAKES
Instructions for Coconut Cream Pie Recipe
To create this delicious coconut cream pie, start by preparing the coconut custard filling. In a large mixing bowl, stir together the pudding mixes and milk. Use an electric mixer to beat the mixture on medium speed for about two minutes until it’s smooth and thickened.
Next, fold in the shredded coconut by hand until everything is well blended. Pour the coconut cream pie filling evenly between two prepared pie crusts, smoothing out the tops. It’s best to chill the pie for 3 hours before serving.
For the whipped cream topping, whip the heavy cream in a separate bowl until firm peaks form. Add the powdered sugar and vanilla extract, then continue beating until well combined. Decorate the pies by piping or spreading the whipped cream on top of the creamy custard filling, and finish with a sprinkle of toasted coconut for an extra touch of flavor and texture.
To toast the coconut, spread it in an even layer on a shallow baking pan and bake at 400°F for 5-7 minutes, stirring occasionally until golden brown. This recipe yields 12-16 slices of rich, creamy coconut goodness!
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the coconut cream pie a day in advance. Just store it in the refrigerator, covered, to keep it fresh. Add the whipped cream topping and toasted coconut just before serving for the best presentation.
What kind of coconut should I use?
Sweetened shredded coconut works best for this recipe, as it adds sweetness and flavor to both the filling and the topping. However, you can use unsweetened shredded coconut if you prefer a less sweet pie.
Can I use a different type of milk for the pudding?
Whole milk is recommended for a creamier filling, but you can substitute it with 2% milk. Non-dairy alternatives like almond or coconut milk can work, but the filling may not set as firmly.
Is it necessary to toast the coconut?
Toasting the coconut is optional but highly recommended! Toasted coconut adds a lovely crunch and richer flavor to the pie, enhancing the overall taste and texture.
Can I use store-bought whipped topping instead of homemade whipped cream?
Absolutely! If you’re short on time, you can use store-bought whipped topping. However, homemade whipped cream adds a fresh, creamy taste that pairs especially well with the coconut filling.
How long will this pie last in the refrigerator?
The pie will last for up to 3 days when covered and stored in the refrigerator. The whipped cream may start to soften, so it’s best enjoyed within the first couple of days.
Can I make this pie with a graham cracker crust instead?
Yes, a graham cracker crust works wonderfully with coconut cream pie. Just make sure to chill it before adding the filling for a sturdier base.
Can I freeze coconut cream pie?
While you can freeze it, the texture of the filling may change slightly when you thaw it, as creamy fillings can become watery. If you do freeze, avoid adding whipped cream and toasted coconut until after it has thawed.
FOR MORE RECIPES LIKE THIS, TRY:
Coconut Cream Pie
Real Mom Kitchen
Ingredients
- 10.2 oz instant vanilla pudding mix 5.1 oz pkgs.
- 3.4 oz pkg instant coconut cream pudding mix
- 7 oz shredded coconut
- 4 cups whole milk
- 2 prepared pie shells
- 1 ½ cup whipping cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla
- ¼ cup toasted coconut ** see instructions below
Instructions
- In a large bowl, combine the pudding mixes along with the milk. Using a hand mixer, beat on medium speed for two minutes.
- Then mix in the coconut by hand until well blended.
- Divide mixture between the two prepared pie crusts. It's best to refrigerate for 3 hours before serving.
- In another bowl, beat the whipping cream until firm peaks form. The blend in the powdered sugar and vanilla.
- Decorate pies by piping on the whipped cream and sprinkle with the toasted coconut. Serves 12-16
