Coconut Cream Pie
Coconut Cream Pie
If you are a coconut lover like myself, then you will definitely love this pie!!! Its easy, delicious and very coconutty :) Since I am all about simple and easy, the filling is made with instant pudding. You can make a homemade custard if you would like, but the pudding turned out perfect and its alot easier. I also used a store bought pie crust and again, you can make a homemade one, but store bought is just as good :) Take the deep dish pie crust and pierce holes in the bottom of the crust using a fork. This will allow the crust to cook all the way through. Bake it at 400 degrees for 18-20 minutes or until golden brown.
While the crust is baking, in a bowl add 2 3.4 oz boxes of instant vanilla pudding, 1 1/2 cup of heavy cream, 1 1/2 cup of coconut milk, 1 tsp coconut extract and mix well.
Fold in 1 cup of shredded sweetened coconut flakes and 4 oz of cool whip. Stir until it is mixed well.
Pour the pudding into the cooked pie crust and spread it evenly.
In a pan, add 1 cup of shredded coconut and cook on low-medium heat for 3-5 minutes or until the coconut flakes are golden brown.
Sprinkle the toasted coconuts on top of the pie.
Refrigerate the pie for at least 4 hours, overnight preferably to allow it to set.
Once fully set, cut the pie and top with whipped cream for a garnish. Serve and ENJOY!
Coconut Cream Pie
Ingredients
- 1 9 inch deep dish pie crust
- 2 3.4 oz boxes of instant vanilla pudding
- 1 1/2 cup heavy cream
- 1 1/2 cup coconut milk
- 1 tsp coconut extract
- 2 cups sweetened shredded coconut
- 4 oz cool whip
Instructions
- Pre-heat the oven to 400 degrees.
- Pierce holes at the bottom of the pie crust and add to the oven. Bake for 18-20 minutes or until golden brown.
- Remove from the oven and allow the crust to cool.
- In a bowl, add instant vanilla pudding mix, heavy cream, coconut milk and coconut extract and mix well.
- Add 1 cup of shredded coconut and fold it into the pudding mixture.
- Add the cool whip and stir well.
- Pour the pudding mixture into the pie crust and spread evenly.
- Add 1 cup of shredded coconut to a pan and cook on low-medium heat for 5 minutes or until golden brown.
- Sprinkle the toasted coconut on top of the pie.
- Refrigerate the pie for at least 4 hours, overnight preferably.
- Remove from the refrigerator and cut evenly. Top with whipped cream for a garnish. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
