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Family Recipes, Made Simple!

Print Recipe

Coconut Cream Pie

Servings: Approximately 8

Equipment: Hand blender

Ingredients

1 Ready made pie crust 

Filling

1 Instant pack of vanilla pudding mix

1 1/2 Cups milk

1 1/4 Cups shredded sweetened coconut

1 Cup of whipped topping (Cool Whip or recipe below)

Whipped Topping

1 Cup heavy whipping cream

2 Tbsp sugar

1/2 tsp vanilla extract

Topping

Whipped topping (Cool Whip or recipe above)

1/4 Cup toasted sweetened coconut

Method

Preheat the oven to : 450 Degrees F

  1. Unroll the ready made pie crust over the round pie dish and flute the edges if you want to.
  2. Using the tines of the fork, poke several holes in the base of the pie crust.
  3. Place in the oven for 10-15 minutes, then remove from the oven and allow to cool.
  4. Using a small frying pan toast the ¼ cup coconut for the topping on medium heat until nice and golden, set aside and allow to cool.

Whipped Topping:

  1. Pour the heavy whipping cream, sugar and vanilla into a bowl, and mix well with the hand blender until it thickens and the cream is at stiff peak consistency.

Filling:

  1. In a large bowl pour the instant packet of vanilla pudding, milk and 1 cup of the whipped topping.
  2. Add the coconut and mix until well combined.
  3. Fill the baked & cooled pie crust with the filling, spreading evenly.
  4. Use the remaining whipped topping and carefully spread it over the top of the filling. Sprinkle with the toasted coconut.

Here's the video on how to do it!

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