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