Coconut Cream Pie

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This coconut cream pie recipe is an easy, creamy dessert with layers of rich coconut flavor. The smooth coconut pudding filling is topped with fresh whipped cream and a sprinkle of golden, toasted coconut for added texture and sweetness. Perfect for gatherings or a sweet treat any time, it’s a simple, crowd-pleasing dessert that’s sure to impress!

Course Dessert

Cuisine American

Keyword coconut, no bake, pie, Thanksgiving

Prep Time 25

Chill Time 3

Total Time 3 25

Servings servings

Calories 414kcal

Author Laura

Equipment

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

Notes

*** To toast coconut -Spread evenly in a shallow baking pan and bake at 400 degrees for 5-7 minutes, stirring occasionally until golden brown.

Nutrition