Who likes cream pies? Not the kind you throw…the kind you eat! Today, I’m sharing my recipe for Easy Coconut Cream Pie! I’ll be honest…it’s a cheater pie! I’m not a huge fan of heavy cream pies and I am not a huge fan of standing over the stove, especially during the hot summer months, cooking custard type filling so… I cheat and I use instant pudding. However, if you know me, you know that I always kick things up a notch or two. So it is with this scrumptious light tasty pie!
When our son-in-law started dating our daughter I asked him one day what his favorite dessert was? He replied… “Coconut Cream Pie!” I thought “Figures! I’ve never made a coconut cream pie!” Well, I love a good challenge and since he told me he didn’t think I could make one as good as his Grandma’s (Say What?!!! Ohhh- ho-hooooo! Throwing it down!) I went to work proving him wrong. (Which is nearly impossible! lol)
While I’ll admit he has never given me a higher ranking than Grandma, he did say it comes close! Considering I know what an amazing cook his Grandma is, I’ll humbly accept 2nd best!
You will need one baked pie shell, that is completely cooled. This is mine before I popped it in the oven. ( I am going to do a post just on pie crust one of these days! Promise.) You can either buy prepared pie dough, prepared crust, or make your own. If you know me, you know which one I’d suggest but, seriously you can do whatever is most comfortable for you.
The Rich coconut pie filling begins with 2 small packages of coconut cream instant pudding, 1 cup ice cold milk, and 1 cup coconut milk. In a medium size bowl whip the pudding, milk and coconut milk until it is nice and thick. Then add 1/2 cup shredded coconut flakes, 1 tsp coconut extract. Mix until well blended.
Next gently fold in 1 1/2 cups of cool whip. (There’s my favorite Christmas spatula again!)
Once the cool whip has been folded into the pudding and incorporated together, you will pour the filling into your cooled pie shell.
Make sure you smooth out the top and push the filling to the inside edge of the pie shell. Next use the remaining cool whip as your whip topping. You can use more or less…this will depend solely on your love of whipped topping. I love it and I love a nice full pie, so I pile it on. (Oh, I leave some in the container to sneak a scoop out before tossing it away! I’m not insane!) Be sure to smooth it out nice and pretty!
Next take your toasted coconut flakes and sprinkle them on top of the whipped topping. Here’s how to make toasted coconut flakes: Place 1/2 cup of coconut flakes into a small skillet on top of the stove. Using a wooden utensil stir constantly over medium heat until flakes begin to turn light brown. Quickly remove from the heat and transfer the toasted flakes onto a paper plate so they stop toasting. Coconut burns FAST if you don’t watch it and remove it from the heat source.
Doesn’t that look super yummy! Now you’ll need to let it set up a bit by placing it in the refrigerator (If you’re like me and having your own personal tropical heatwave via a hot flash, you can climb in there with it!) You’ll need to let it set for at least 2 hours.
There you have it! Easy Heavenly Coconut Cream Pie! Maybe Grandma and I need to have a bake off? (wink, wink! I’m pretty sure she could take me!) This pie is so simple to make. Even if you’ve never made a pie before, this is a GREAT one to begin with!
Now all we need is a fork so we can dig in! It’s light, fluffy, not too heavy but, full of delectable coconut flavor, rich cream filling, and… it melts in your mouth! A few little birdies Sunday had seconds! That’s when you know you have a good pie!
I hope you enjoy this easy recipe for Coconut Cream Pie. The printable is below. I know it has become one of our very favorites and it’s perfect during the summer months!