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Quick Coconut Cream Pie Recipe
Quick Coconut Cream Pie Recipe photo by Taste of Home

Quick Coconut Cream Pie Recipe

Publisher Photo
I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient purchased crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups cold 2% milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3/4 to 1 cup flaked coconut, toasted, divided
  • 1 pastry shell, baked or graham cracker crust (8 or 9 inches)

Nutritional Facts

1 serving (1 piece) equals 338 calories, 16 g fat (11 g saturated fat), 11 mg cholesterol, 400 mg sodium, 42 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut.
  2. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Yield: 6-8 servings.
Originally published as Quick Coconut Cream Pie in Quick Cooking May/June 1998, p31

Nutritional Facts

1 serving (1 piece) equals 338 calories, 16 g fat (11 g saturated fat), 11 mg cholesterol, 400 mg sodium, 42 g carbohydrate, trace fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Quick Coconut Cream Pie

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 16, 2013

"Addendum to my review below, you could also use the coconut cream pudding instead of vanilla, although the vanilla was wonderful!"

MY REVIEW
Reviewed Jan. 16, 2013

"I had an extra pre-baked pie shell after making a lemon meringue pie and was looking for something to fill the extra one with. Came across this recipe and gave it a try. I took it to work to have with our coffee break and the rave reviews were amazing for such a simple recipe. Several people told me it looked like a picture out of a magazine and I didn't let on how simple it was to make! I did make a couple adjustments, however: I couldn't find the 5.1 oz pudding mix so used 2 boxes of the 3.9 oz. Then I simply increased my milk to 1 3/4 cups. I also doubled the toasted coconut so there was more throughout the filling and a generous amount to garnish the top of the finished pie. This simple recipe is definitely a keeper and impressed everyone in my office!"

MY REVIEW
Reviewed Jan. 25, 2011

"I love my traditional coconut cream pie recipe that involves cooking the custard, but this is a great time-saver, super fast and very yummy. I use sugar free pudding and a lowfat graham cracker crust to trim some of the calories and you really can't taste the difference."

MY REVIEW
Reviewed Oct. 16, 2010

"I have made this pie several times and my whole family loves it."

MY REVIEW
Reviewed Jun. 19, 2008

"WONDERFUL!!

This recipe is so easy and fast to make. This pie is a family favorite.
The first time I made this pie I didn't get a piece because it was gone!!! Now, I make sure I get my piece reserved before I serve it to the family."

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