With Thanksgiving around the corner, I’ve been thinking about all the yummy food I want to make and eat that day. You can be sure that this Coconut Cream Pie will be the first slice I choose out of our pie selection. I LOVE THIS PIE!!!! It is so delicious and, bonus, it is super fast and easy to make. If you’re looking for another easy-to-make pie, try this Easy French Silk Pie.
In this Coconut Cream Pie, there’s a 1/4 cup of a little ingredient in there that you might not see coming. Let me tell you! It’s what makes the pie. Gives it “pizazz,” if you will.
I didn’t even know I liked coconut cream pie until two years ago. I was on “Jamie Cooks it Up!” website, and she posted this recipe. I was, like, “Um, that looks delicious. I think I should make that for Thanksgiving.” It was the first pie to be eaten up that year.
I made it again last year, and it was a favorite again. Looks like I need to make two this year–one for me and one for everyone else…
Bring on Pie Season, Baby!
So Many Delicious Pies!
- Dear Abby Famous Pecan Pie
- Dutch Apple Pie
- Chocolate Chip Cookie Pie
- Best Pumpkin Pie
- Key Lime Pie
- Chocolate Pecan Pie
how to make coconut cream pie
- Poke holes in frozen pie crust with a fork and bake according to package directions.
- Let pie crust cool down completely before filling with coconut cream mixture.
- In a medium-size pot, add Cook and Serve Coconut Cream Pudding packets, heavy whipping cream and milk. Follow directions for cook and serve pudding on back of pudding package.
- When pudding is finished cooking, remove from heat and add coconut extract and sour cream. Mix well. Allow to cool down before spreading in prepared pie crust.
- Spread filling mixture evenly into pie crust.
- Top filling with a thick layer of whipped topping (Cool Whip).
- Next, toast coconut in the oven OR in the microwave.
- Microwave: Put coconut in a microwave safe glass dish. Cook in 30 second intervals, stirring in between, until coconut is to your desired toasty-ness.
- Oven: Spread coconut out on a cookie sheet. Bake at 350 degrees for 5-7 minutes, stirring every minute or two until its toasty-ness suits you. Caution–open the oven carefully when getting ready stir the coconut. The fumes are pungent and can hurt your eyes.
- Sprinkle top of pie with toasted coconut.
- Enjoy!
Jamie’s recipe uses instant coconut pudding. I tried and tried to find instant coconut pudding to make it the last two years, but living in the East, you would be surprised at how limited the Jello/Pudding selection is at the grocery stores….
I was able to find cook and serve coconut pudding. After making slight adjustments to the recipe, I was able to get the perfect coconut cream pie. If you can find instant pudding, use it and it will still come out great.
I love this pie so much, just typing this post is making me drool. CAN”T WAIT FOR THANKSGIVING!!!!
*UPDATE (12/08/2015): I can now find the instant coconut pudding at one of my local grocery stores. I make a habit to stock up. If you live where it is non-existent, don’t worry. Amazon’s got you covered!
Tips for making Coconut Cream Pie
- Use instant coconut cream pudding instead of cook and serve coconut pudding.
- In a medium-size bowl, beat pudding, heavy whipping cream, milk, sour cream and coconut extract until well combined.
- Then, pour into baked and cooled pie crust.
- Using 1/4 tsp of coconut extract really amps up the coconut flavor.
- Toasting the coconut in the microwave is easier than toasting it in the oven.
WARNING: The creamy goodness of this pie and the fabulous coconut flavor may actually cause you to weep tears of happiness.
Chef’s Tools:
More amazing pies
- 1 9" frozen pie crust
- 2 pkgs (3.4 ounce) Cook and Serve Coconut Cream Pudding
- 1½ cups heavy whipping cream
- 1¼ cup milk
- ¼ cup sour cream
- ¼ tsp artificial coconut extract flavoring
- 1 cup whipped topping (Cool Whip)
- 1 cup sweetened shredded coconut, toasted**
- Poke holes in frozen pie crust with a fork and bake according to package directions.
- Let pie crust cool down completely before filling with coconut cream mixture.
- In a medium-size pot, add Cook and Serve Coconut Cream Pudding packets, heavy whipping cream and milk. Follow directions for cook and serve pudding on back of pudding package.
- When pudding is finished cooking, remove from heat and add coconut extract and sour cream. Mix well. Allow to cool down before spreading in prepared pie crust.
- Spread filling mixture evenly into pie crust.
- Top filling with a thick layer of whipped topping (Cool Whip).
- Next, toast coconut in the oven OR in the microwave.
- Microwave: Put coconut in a microwave safe glass dish. Cook in 30 second intervals, stirring in between, until coconut is to your desired toasty-ness.
- Oven: Spread coconut out on a cookie sheet. Bake at 350 degrees for 5-7 minutes, stirring every minute or two until its toasty-ness suits you. Caution--open the oven carefully when getting ready stir the coconut. The fumes are pungent and can hurt your eyes.
- Sprinkle top of pie with toasted coconut.
- Enjoy!
One of my favorites too, shared it on my FB!
Thanks Suzanne! You and I need to go on a foodcation together. I think we have lots of the same favorites. 🙂
What does the Sour Cream do for the Coconut Cream Pie..Thank You
It gives it a little something that takes it over the top. It’s like a spoonful of pizazz! 🙂
The fumes of coconut are pungent…not poignant.
Haha! Thank you Linda, I didn’t catch that. 🙂
Just came across this recipe and really want to try it. I can not find the cook and serve coconut cream pudding ( which I would prefer) but did find the instant one. So would I just add the heavy cream and milk and beat it until it’s thick than add the extract and sour cream. May sound like a dumb question but just want to make sure I am doing it correctly.
I’m so sorry I didn’t see this months ago…We moved to Germany in late August and I kind of deserted the blog for a bit while we were getting settled, but I am back at it again. Instant pudding works great, and yes, you just add the cream and milk and extract. Then beat it really before pouring it into the precooked crust.
Do you use whole, 2%, 1%, or skim milk with the heavy cream?
I usually use 1% because that’s what I typically have in my fridge.