Coconut Cream Pie...My most favorite cream pie EVER!
Prep time
Cook time
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Full of creamy goodness and coconut flavor, this pie is sure to please all at your holiday dinner!
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 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!
Recipe by Real Life Dinner at