Coconut Cream Pie Recipe

5 7 8
Coconut Cream Pie Recipe
Coconut Cream Pie Recipe photo by Taste of Home
Publisher Photo

Coconut Cream Pie Recipe

Read Reviews
5 7 8
Publisher Photo
I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.—Jerraine Barlow, Colorado City, Arizona
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/2 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sweetened shredded coconut, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 graham cracker crusts (9 inches each)

Directions

In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving. Yield: 2 pies (6-8 servings each).
Originally published as Coconut Cream Pie in Quick Cooking March/April 2002, p21

Nutritional Facts

1 serving (1 piece) equals 247 calories, 15 g fat (8 g saturated fat), 19 mg cholesterol, 245 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

  • 1-1/2 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sweetened shredded coconut, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 graham cracker crusts (9 inches each)
  1. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  2. In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving. Yield: 2 pies (6-8 servings each).
Originally published as Coconut Cream Pie in Quick Cooking March/April 2002, p21

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Reviews forCoconut Cream Pie

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mommayor User ID: 6425768 253250
Reviewed Aug. 27, 2016

"Great recipe and very easy. I used a pre-baked pie shell and I whipped cream and added powdered sugar, instead of using cool whip."

MY REVIEW
kengrants User ID: 4608201 59645
Reviewed Dec. 23, 2013

"This pie is amazing! It's so easy too. I will make this again & again!"

MY REVIEW
arfpsu User ID: 7159789 59637
Reviewed Mar. 4, 2013

"This was the best Coconut Cream pie that I ever tasted. I was skeptical at first because it did not have a meringue, but it did not need it. I used half-n-half instead of milk, my own crust & coconut cream pudding. Awesome!"

MY REVIEW
shelleyshain User ID: 3118380 204784
Reviewed May. 28, 2012

"After 28 years, my husband said I had finally made the best coconut pie with this recipe. I did change the pudding to coconut pudding and use only one pie shell for this."

MY REVIEW
karen curnes User ID: 3182416 131231
Reviewed Mar. 28, 2012

"This recipe is so yummy. My husband says he could eat it every day and he does not like coconut as much as I do. I made these pies for a birthday party and they were a big hit."

MY REVIEW
Fernflower User ID: 5960667 40949
Reviewed May. 31, 2011

"I love this recipe. I am going to make it again soon. I use regular pie crust though.

It was such a hit when I made for some friends last week!"

MY REVIEW
Fernflower User ID: 5960667 123173
Reviewed May. 31, 2011

"I love this recipe. I am going to make it again soon. I use regular pie crust though.

It was such a hit when I made for some friends last week!"

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