Home 10 ingredients or less Coconut Fudge Pie

Coconut Fudge Pie

by Laura

I can’t believe my favorite holiday is just around the corner! This year, to help you out with Thanksgiving, I am having a pie week and started off with a coconut fudge pie.

I don’t know about you, but it is always easier to change up a pie as part of the Thanksgiving meal. Usually with the meal itself, consists of a lot of recipes that are traditional. Your guests expect those favorite traditional recipes so it’s hard to mix things up.

However, with pie, people are always willing to try out a new pie flavor. I don’t know about you, but with my family, people are often having a sliver of this and a sliver of that in order to sample all the different pie flavors.

So to start off the week, I have a recipe that combine chocolate pie and coconut pie into one pie. You can buy the crust from the store or use my favorite pie crust recipe. Either way it will be great.

Next you make a creamy coconut nut layer that includes shredded coconut and coconut flavoring. This is followed by a chocolaty fudge layer made from a box instant pudding.

The pie gets finished off with Cool Whip and toasted coconut! This is perfect for those who can’t decide between chocolate and coconut pie.

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Coconut Fudge Pie | realmomkitchen.com

Coconut Fudge Pie


Scale

Ingredients

  • 1 prepared pie crust
  • 1 (8 oz) pkg cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 tsp coconut extract
  • 1 (8 oz) container Cool Whip, divided
  • 1 1/2 cups sweetened shredded coconut, divided
  • 1 1/2 cups milk
  • 1 (3.4 oz) box instant chocolate fudge pudding

Instructions

  1. 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.
  2. 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.
  3. Top pie with the remaining Cool Whip and refrigerate until ready to serve,
  4. 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. Serves 6-8
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Recipe adapted from Inside Brucrew Life.

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