The holidays are upon us & it’s time to start planning, or put the finishing touches on that Thanksgiving menu. This Easy Coconut Cream Pie, is super simple. You can even cheat & buy a frozen crust. The thing I love about this pie is that the texture is light, so you don’t feel like you are eating a heavy dessert after a big Thanksgiving dinner. This pie also reminds me of the bakery I used to work in because this is how we would make Coconut Cream Pie there. Pudding, whipped cream & toasted coconut. We didn’t have coconut flavored pudding in the bakery, so we would use coconut extract with the toasted coconut. Luckily Jell-O brand has got you covered with Coconut Cream Pudding Mix! All the more reason to throw this easy pie together to serve your guests. I hope you like it as much as I do!
Easy Coconut Cream Pie
- 1 (3oz) box Jell-O Coconut Cream Pudding Mix (This recipe is using the cook & serve pudding. If you can find instant pudding & pie filling mix, that is better so you don't have to cook it! Just follow the directions on the box that you buy.)
- 2 cups 2% milk (you need the fat in this milk to help solidify the pudding, especially if you use Cool Whip over freshly Whipped Cream)
- 1 (8oz) tub Cool Whip
OR 2-3 cups of sweetened whipped cream which is made with
- 1 to 1 1/2 cups heavy cream & 6 Tbsp powdered sugar
- 1/2 cup toasted coconut (directions below)
- 1 blind baked pie crust (a store-bought frozen crust is fine)
- Bake pie crust according to directions on package & allow to cool.
- Whisk Jell-O with milk & bring to a boil in a small saucepan on the stovetop. Make sure it's a hard boil & the pudding thickens. Pour mixture into a bowl. Place a piece of plastic wrap directly over the top, touching the pudding; this helps prevent a film from forming on the top.
- It's best if you can make whipped cream at this point. Combine 1½ cups heavy cream with 6 Tbsp powdered sugar in a stand mixer until stiff peaks are formed. The cream will have ripples in it as it's whisking when it's ready. Cool Whip is fine, but it will be a little loose, like my pictures show. The stiff peaks of the freshly made whipped cream will create a more solid filling.
- Once the pudding is cooled, fold in half the Cool Whip/whipped cream until all the streaks are gone. Spread the filling into the cooled pie crust. *Refrigerate 4 hours or overnight.
- Toast coconut by placing ½ cup coconut flakes onto an un-greased baking sheet. Toast at 350*F for 2 minutes. Stir. Toast 1 minute. Stir. Toast 45 seconds & take it out of the oven. Each oven is different so toasting time may vary. PLEASE keep an eye on the oven the WHOLE TIME! Coconut toasts quickly once it starts to brown. Stir it frequently as it toasts.
- Remove the pie from the fridge. Spread the remaining Cool Whip/Whipped Cream over the filling. Sprinkle the top of the cream with the toasted coconut. Slice & serve. Enjoy!
- *If you make your own stiff whipped cream you can eliminate the step of refrigerating the pie for 4 hours to overnight. The pudding does need to have cooled enough that it won't melt the whipped cream though. So if you are in a hurry, put the hot pudding in the freezer. When it's completely cold, fold in the whipped cream. Spread the filling in the cooled, baked pie shell. Top with whipped cream & toasted coconut & serve.
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