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Isn’t it terrible when you like something, but no one else in your family does? Frequently, when we got to potlucks, or other events, I’ll make one of these recipes.
Coconut is one of those things around my house.
I looooovve coconut, but my family won’t eat it. Weirdos.
So can you guess what I made for our church’s annual Harvest Supper dessert on Saturday? Coconut cream pies of course.
Easy and Delicious Coconut Cream Pie
Who doesn’t love delicious? But add in easy and WOW!
I am sure that a homemade custard would be outstanding in this. And if you’ve got time to make one…more power to you. But if you don’t, you can still present a rich, amazing dessert.
This pie uses instant pudding for the filling. The key in getting a really thick and rich filling is in using less milk called for with the puddings.
I use vanilla pudding (I think I grabbed French Vanilla at the store for these). The flavor of coconut flavored pudding is not my favorite. And I also only use real whipped cream. Cool-Whip makes me feel icky. But as with any recipe, you use what you love!
The filling is packed with shreds of coconut. Yum!
Crust
I have made it known before, but just in case you’ve missed it…I do not make pie crust from scratch. If you prefer to make your own, by all means do!
Normally I would use Trader Joe’s pie crusts (they’re my fave), but for these I chose to use frozen pie crusts. (I wanted to be able to leave the tins at church).
Pre-bake your crust and let it cool completely before filling it.
**Note** If you want this pie to be totally no-bake, it’s delicious with a shortbread cookie or graham cracker crust, too.
Toasting Coconut
The pie is topped with toasted coconut. If you’re a coconut lover, you’re swooning with me at the thought of smelling toasting coconut, aren’t you?
It’s really easy to make. The most difficult part is not forgetting it. Burned coconut does not smell so great. You can toast it either on the stovetop or in the oven. I did mine on the stovetop and it was so fast!
I started it over medium heat, and then adjusted between medium and low while stirring pretty constantly. It only took about 5 minutes. Then just dump it on a towel or sheet of paper towel to cool. Store any extra in a Ziploc bag.
Depending on the size of your pie shells, you may have extra filling. (I had extra filling mixture that didn’t fit in my pie shells and have been snacking on that with a little toasted coconut sprinkled on top.)
Related Post: The Only Pecan Pie That Matters
Are you thumbs up or thumbs down on coconut?
Ingredients
- 1 prepared pie crust, baked and cooled (if buying frozen, buy deep dish) OR prepared shortbread cookie or graham cracker crust
- 2 boxes instant vanilla pudding (3.4 oz each)
- 3-3/12 cups milk
- 3 cups sweetened shredded coconut (separated)
- 1 cup heavy whipping cream
- 1 1/2 Tblsp. sugar
Instructions
- In mixing bowl, combine pudding mixes with 3 cups cold milk
- Whisk until thick (if too thick, add up to another 1/2 cup milk)
- Stir in 2 cups coconut
- Pour into pie shell and cover with plastic wrap
- Place in refrigerator to chill/set up for at least 3 hours
- In the meantime, toast 1 cup coconut (either in a pan on the stovetop or in a 325 degree oven) Watch closely
- Let toasted coconut cool
- After pie is chilled, whip cream with sugar
- Spread whipped cream over pie and cover with a clean piece of plastic wrap
- When ready to serve, sprinkle top of pie with toasted coconut
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