Coconut Cream Pie...My most favorite cream pie EVER!

Coconut Cream Pie Recipe with Secret Ingredient...sour cream 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.

There’s a fourth cup of a little ingredient in there that you might not see coming, but let me tell you, it’s what makes the pie. Gives it “pizazz” if you will.

Coconut Cream Pie Recipe Collage 2

I didn’t even know I liked coconut cream pie until two years ago. Jamie Cooks it Up, posted this recipe and 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….

Easy Coconut Cream Pie 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 and 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 somewhere, where it is non-existent, don’t worry amazon’s got you covered.
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WARNING: The creamy goodness of this pie and the fabulous coconut flavor may actually cause you to weep tears of happiness.

Bring on Pie Season Baby!

Coconut Cream Pie...My most favorite cream pie EVER!

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

If you don't have coconut extract flavoring it will still turn out, but just that extra little ¼ tsp really amps up the coconut flavor. Remember...you can also use instant coconut pudding if you can find it at your store (that way you don't have to dirty a pot)

Author: Adapted from Jamie Cooks it up

Recipe type: Pie

Cuisine: Thanksgiving Dinner

Serves: 8

Ingredients

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**

Instructions

Poke holes in frozen pie crust with a fork and bake according to package directions.
Let cool down completely before filling with coconut cream mixture
For mixture add Cook and Serve Coconut Cream Pudding packets, Heavy whipping Cream and milk to a medium size pot. Follow directions for cook and serve pudding on back of pudding package.
When pudding is finished cooking remove from heat and add coconut extract flavoring and sour cream. Mix well. Allow to cool down before spreading in prepared pie crust.
Spread filling evenly into pie crust.
Top filling with a think layer of whipped topping (cool whip)
Sprinkle top with toasted coconut (directions following)
**you can toast the coconut in your oven or in your microwave. If microwave put it in a microwave safe glass dish and cook in 30 second intervals, stirring in between, until coconut is to your desired toasty-ness. If cooking in the oven, spread coconut out on a cookie sheet and bake at 350 for 5-7 minutes, stirring every minute or two until it's toasty-ness suits you. Open the oven carefully when you stir it, the fumes are poignant and can hurt your eyes.