Coconut Fudge Pie
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I can hardly believe it—Thanksgiving is just around the corner, and I’m already dreaming about pie! To help you prep for the big day, I’m launching a festive Pie Week, sharing a handful of delicious recipes that go beyond the classics. First up: a rich and indulgent Coconut Fudge Pie that’s sure to earn a spot on your dessert table.
If your Thanksgiving menu is anything like mine, the main meal tends to stick to tradition—turkey, stuffing, mashed potatoes, and all the familiar favorites that guests expect year after year. It’s hard to shake things up when those dishes are so deeply rooted in family memories and holiday rituals.
But when it comes to pie? That’s where the fun begins. Pie is the one part of the meal where people are excited to try something new. In my family, it’s practically a sport—everyone grabs a sliver of this and a sliver of that, sampling their way through the dessert spread with joyful curiosity.
So to kick off Pie Week, I’m sharing a recipe that blends two beloved flavors—chocolate and coconut—into one luscious pie. You can keep things simple with a store-bought crust or go all-in with my favorite homemade pie crust recipe. Either way, you’re in for a treat that’s creamy, decadent, and just different enough to stand out while still feeling right at home on your Thanksgiving table. This is perfect for those who can’t decide between chocolate and coconut pie. It gives you a similar flavor to Almond Joys.
Ingredients for Coconut Fudge Pie
- PREPARED PIE CRUST
- CREAM CHEESE
- POWDERED SUGAR
- COCONUT EXTRACT
- COOL WHIP
- SWEETENED SHREDDED COCONUT
- MILK
- INSTANT CHOCOLATE FUDGE PUDDING
Instructions for Coconut Fudge Pie
Start by preparing the creamy coconut layer. In a mixing bowl, beat together the cream cheese, powdered sugar, and your coconut extract until smooth and well blended. Gently fold in ⅔ cup of Cool Whip, followed by 1 cup of shredded coconut, mixing just until combined. Spread this mixture evenly into the bottom of your prepared pie crust.
Next, make the chocolate layer. In a separate bowl, whisk together the milk and instant chocolate pudding mix until smooth. Let it chill in the refrigerator for 3 to 5 minutes to thicken slightly. Then, spoon the pudding over the coconut cream layer and spread it out gently to create an even layer.
Top the pie with the remaining Cool Whip, smoothing it over the pudding. Refrigerate until ready to serve—this pie is best chilled!
For a finishing touch, toast the remaining shredded coconut by spreading it on a baking sheet and baking at 350°F for 4–5 minutes, stirring every minute until golden brown. Keep a close eye to prevent burning. Let it cool, then sprinkle over the top of the pie just before serving.
This recipe serves 6 to 8 and is a delightful blend of creamy chocolate and tropical coconut—perfect for holiday tables or any time you want a no-bake dessert with a twist.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. You can prepare it up to 24 hours in advance and store it in the refrigerator until ready to serve. Just wait to add the toasted coconut topping until just before serving for the best texture.
Do I have to use Cool Whip, or can I use homemade whipped cream?
You can use stabilized homemade whipped cream if you prefer, but keep in mind that Cool Whip holds its shape longer, especially if the pie will sit out for a bit during serving.
Can I use a homemade pie crust instead of store-bought?
Absolutely! A homemade pie crust adds a lovely touch. You can use a traditional pastry crust, a graham cracker crust, or even a chocolate cookie crust, depending on your preference.
What kind of extract should I use?
If needed, vanilla extract works beautifully, but coconut extract will really enhance the coconut flavor. You can even use a mix of both for a balanced twist.
How do I toast the coconut without burning it?
Spread the coconut in a thin, even layer on a baking sheet and bake at 350°F for 4–5 minutes, stirring every minute. Watch it closely—it can go from golden to burnt quickly!
Can I use instant pudding in a different flavor?
Yes! While chocolate is classic here, you could try banana or even coconut cream pudding for a fun variation.
How should I store leftovers?
Cover the pie loosely with plastic wrap or foil and store in the fridge for up to 3 days. The crust may soften slightly over time, but the flavor stays delicious.
FOR MORE RECIPES LIKE THIS, TRY:
Coconut Fudge Pie
Real Mom Kitchen
Equipment
Ingredients
- 1 prepared pie crust
- 8 oz pkg cream cheese, softened
- ⅔ cup powdered sugar
- 1 tsp coconut extract
- 8 oz Cool Whip, divided
- 1 ½ cups sweetened shredded coconut divided
- 1 ½ cups milk
- 3.4 oz pkg instant chocolate fudge pudding
Instructions
- In a bowl, beat cream cheese, powdered sugar, and extract until well blended. Add 2/3 cup of the Cool Whip and fold in. Add in 1 cup or the coconut and fold until combined. Spread in the bottom of the prepared pie shell.
- In another bowl, whisk the milk and pudding mix together. Place in the refrigerator for 3-5 minutes. Then drop spoon of the pudding over the coconut layer and spread out.
- Top pie with the remaining Cool Whip and refrigerate until ready to serve,
- Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 4-5 minutes. Stir every minute until golden. Watch carefully so it doesn't burn. Let cool and sprinkle on top of the pie before serving. Cut into 6-8 slices.
Nutrition
Recipe adapted from Inside Brucrew Life.
