Coconut Cream Pie

Who needs Village Inn when you can make your own coconut cream pie?  Seriously, this is almost a copy cat! I made it on a whim and was pleasantly surprised.  It’s also a go-to now for family events.  This recipe is tweaked a bit from the most commonly posted one.   The main difference is less Cool-Whip and less milk.  This makes the pie nice and thick, but not too thick.  Enjoy!

Print Recipe
Coconut Cream Pie
Course Dessert
Keyword Pie
Prep Time 15 Minutes
Cook Time 0
Passive Time 3 Hours
Servings
Slices
Ingredients
Course Dessert
Keyword Pie
Prep Time 15 Minutes
Cook Time 0
Passive Time 3 Hours
Servings
Slices
Ingredients
Instructions
  1. Whisk together the pudding mix and milk. Let sit for 3 minutes. Add the shredded coconut and lightly stir it in. Pour this mixture into an already made graham cracker pie crust. Place in refrigerator for at least 4 hours.
  2. Once pudding mixture has set (4 hours in refrigerator), cover the top with Cool-Whip.
  3. Optional: top it off with toasted coconut flakes. Slice and serve!
Recipe Notes

***Most pre-made crusts have a plastic top that come with it.  This works great to use to travel with the pie.

***To make the recipe with less calories, use lighter versions of the milk and Cool-Whip.  I discourage using unsweetened coconut in the mix though.

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