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….
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.
Bring on Pie Season, Baby!
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. 🙂
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.