Easy Coconut Cream Pie
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5.0
18 reviews
Excellent
Easy Coconut Cream Pie
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Easy Homemade Coconut Cream Pie made with pudding mix, sweetened condensed milk, whole milk, whipped cream, and sweetened shredded coconut all in a buttery pie crust and topped with sweet whipped cream.
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Ingredients
All-Butter Pie Crust:
- 1/2 cup cold butter (cut into cubes)
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or water plus 1/2 teaspoon vinegar)
Coconut Cream Pie Filling:
- (2) .4 ounce pkgs. Instant Vanilla or Coconut Dry Pudding Mix * (6.8 ounces total)
- (1) ounce can sweetened condensed milk
- 2 cups whole milk
- 1 teaspoon coconut extract (optional)
- 1 cup sweetened flaked coconut
- 1/2 cup heavy cream (whipped and folded in)
Topping:
- 1 1/2 cups heavy cream
- 1/3 to 1/2 cup powdered sugar
- Toasted coconut flakes (optional)
Instructions
Pie Crust:
- In a food processor, pulse together butter, flour, salt, and buttermilk until mixture forms a ball. Roll into circle and press into 9-inch pie plate, fluting the edges. Find more details here -- https://www.modernhoney.com/butter-flaky-pie-crust/
- Preheat oven to 400 degrees. To blind bake the crust, you need to place a piece of parchment paper on top of the crust. Fill it with Pie Weights, Rice, or Beans to keep crust in place. Press against the sides of the crust. This helps to keep the crust from sinking while baking. Set aside to cool.
- Bake at 400 degrees for 10-13 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 7-9 minutes (for a total of 17-22 minutes cooking time).
Coconut Cream Filling:
- In a bowl, combine instant pudding mix, sweetened condensed milk, whole milk, and coconut extract. Whisk together until completely smooth. Cover and place in the refrigerator.
- Once the pie crust has completely cooled, you can assemble the pie.
- Whip 1/2 cup of heavy cream until stiff peaks form. Gently fold into the coconut cream pie filling, along with the flaked coconut. Spread into the pie crust and cover and place in the refrigerator for 2 hours.
- When ready to serve, whip the remaining 1 1/2 cups of heavy cream with the powdered sugar until stiff peaks form. Pipe or spread on top of the filling. Sprinkle with toasted coconut flakes.
- Chill until ready to serve.
Equipments used:
Notes
- What type of pudding mix should I use in pie filling?
- This coconut cream pie is made with a boxed pudding mix. You can use any type of dry pudding mix where you add milk to the mix to make pudding.
- I use Jell-O brand instant pudding and use vanilla pudding mix or coconut cream pudding mix.
- DO NOT use the cook and serve pudding mix.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
324mg
(14%)
Potassium
232mg
(7%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
1353IU
(27%)
Vitamin C
1mg
(1%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 324mg | 14% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 1353IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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