Coconut Cream Pie...My most favorite cream pie EVER!
Prep time
Cook time
Total time
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. can also use instant coconut pudding if you can find it at your store (that way you don't have to dirty a pot)
Recipe type: Pie
Cuisine: Thanksgiving Dinner
Serves: 8
  • 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**
  1. Poke holes in frozen pie crust with a fork and bake according to package directions.
  2. Let cool down completely before filling with coconut cream mixture
  3. 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.
  4. 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.
  5. Spread filling evenly into pie crust.
  6. Top filling with a think layer of whipped topping (cool whip)
  7. Sprinkle top with toasted coconut (directions following)
  8. **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.
Recipe by Real Life Dinner at