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November 10, 2014 10 Comments

Coconut Cream Pie…My most favorite cream pie EVER!

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

Easy Coconut Cream 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.Coconut Cream Pie Recipe Collage 2

Chef’s Tools:

    • Measuring Cups
    • Saucepan
    • Mixing Bowl
    • Whisk
    • Hand Mixer
    • Pie Server

More amazing pies

chocolate-pecan-pieChocolate Pecan PieMom's Cherry PieMom’s Cherry PieFake Pecan Pie...aka Oatmeal PieOatmeal Pie…Tastes Like Pecan Pie

Coconut Cream Pie...My most favorite cream pie EVER!
 
Print
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
 
Full of creamy goodness and coconut flavor, this pie is sure to please all at your holiday dinner!
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
  1. Poke holes in frozen pie crust with a fork and bake according to package directions.
  2. Let pie crust cool down completely before filling with coconut cream mixture.
  3. 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.
  4. 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.
  5. Spread filling mixture evenly into pie crust.
  6. Top filling with a thick layer of whipped topping (Cool Whip).
  7. Next, toast coconut in the oven OR in the microwave.
  8. 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.
  9. 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.
  10. Sprinkle top of pie with toasted coconut.
  11. Enjoy!
3.4.3177

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Holiday-Ham-Marinade-Barbecue-HamHoliday Ham {Perfect for Easter and Christmas}Cranberry Apple and Walnut Fluff SaladCranberry Fluff Salad with Apples and Walnutsa 9x13 glass baking dish full of cheesy hashbrown casserole that is topped with buttery cornflakesYummy Funeral Potatoes

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10 Comments

  1. Suzanne

    November 11, 2014 at 12:40 am

    One of my favorites too, shared it on my FB!

    to Suzanne" aria-label='reply to this comment to Suzanne'>reply to this comment
    • Maria

      November 11, 2014 at 9:33 am

      Thanks Suzanne! You and I need to go on a foodcation together. I think we have lots of the same favorites. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Janis Simmons

        November 13, 2021 at 10:58 am

        What does the Sour Cream do for the Coconut Cream Pie..Thank You

        to Janis Simmons" aria-label='reply to this comment to Janis Simmons'>reply to this comment
        • Maria

          November 22, 2021 at 9:40 am

          It gives it a little something that takes it over the top. It’s like a spoonful of pizazz! 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. Linda H

    November 12, 2014 at 9:41 pm

    The fumes of coconut are pungent…not poignant.

    to Linda H" aria-label='reply to this comment to Linda H'>reply to this comment
    • Maria

      November 12, 2014 at 9:47 pm

      Haha! Thank you Linda, I didn’t catch that. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Bernice P

    December 22, 2019 at 10:25 pm

    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.

    to Bernice P" aria-label='reply to this comment to Bernice P'>reply to this comment
    • Maria

      April 2, 2020 at 12:31 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  4. Linda

    November 16, 2021 at 4:24 pm

    Do you use whole, 2%, 1%, or skim milk with the heavy cream?

    to Linda" aria-label='reply to this comment to Linda'>reply to this comment
    • Maria

      November 22, 2021 at 9:36 am

      I usually use 1% because that’s what I typically have in my fridge.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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