Easy Coconut Cream Pie
User Reviews
5
Easy Coconut Cream Pie
Description
The coconut cream pie features an all-butter crust that is prepared by pulsing butter, flour, salt, and buttermilk until dough forms, then blind baked to ensure a crisp base. The filling blends instant vanilla or coconut-flavored pudding mix with sweetened condensed milk, whole milk, and coconut extract for a concentrated coconut flavor, along with flaked coconut. Whipped cream is folded in to lighten the filling’s texture.
The finished pie is topped with sweetened whipped cream and, optionally, toasted coconut flakes, adding contrast in texture and reinforcing the coconut theme. This combination results in a creamy, smooth pie with a crisp crust and layered coconut flavor.
Serve the pie chilled as a dessert. The ingredients and preparation suggest a rich but well-balanced texture and flavor, making it suitable for coconut dessert enthusiasts. It can stand alone or be paired with fresh fruit or a complementary sauce if desired.
Notes clarify the use of instant dry pudding mix, recommending vanilla or coconut mixes, and warn against cook-and-serve types to ensure proper filling consistency and ease. The recipe uses readily available ingredients and techniques suitable for home bakers.
Ingredients
All-Butter Pie Crust:
- 1/2 cup butter cut into cubes, cold
- 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 pudding mix 6.8 ounces total, or coconut, dry pudding mix
- (1) ounce can sweetened condensed milk
- 2 cups milk whole
- 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.
Notes
- Use dry instant pudding mix (vanilla or coconut flavor) for the filling; avoid cook-and-serve pudding mixes to ensure correct consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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