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Coconut Cream Pie

 Coconut Cream Pie
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
12-16 ServingsPrep: 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 flaked 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).
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.