Easy Coconut Cream Pie Recipe

Coconut cream pie is a delightful dessert that combines a creamy coconut filling with a flaky crust and a generous topping of whipped cream. This easy coconut cream pie recipe is perfect for any occasion, whether it's a holiday gathering or just a sweet treat at home. With just a few simple ingredients and minimal preparation time, you can create a pie that tastes like it came from a bakery. Let’s dive into this delicious recipe!

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What is Coconut Cream Pie?

Coconut cream pie is a classic dessert made with a rich coconut-flavored filling, typically set in a pie crust and topped with whipped cream. The filling is often made from a combination of coconut milk, egg yolks, and sugar, resulting in a creamy texture that pairs beautifully with the crust. This pie is not only a favorite among coconut lovers but also appeals to anyone who enjoys a rich and creamy dessert.

Ingredients for Easy Coconut Cream Pie

To make this easy coconut cream pie, you will need the following ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (or a pre-made graham cracker crust)

6 tablespoons unsalted butter (melted)

For the Filling:

1 package (3.4 ounces) instant vanilla pudding mix

2 cups whole milk (cold)

2 cups whipped topping (divided)

1 cup toasted coconut (divided)

Optional Ingredients:

1 teaspoon coconut extract (for extra coconut flavor)

Step-by-Step Instructions

Step 1: Prepare the Crust

Combine Ingredients: In a small bowl, mix melted butter with graham cracker crumbs until evenly coated.

Form the Crust: Press the mixture firmly into the bottom and sides of a 7-inch pie plate. Use the bottom of a glass to help flatten it evenly.

Chill: Place the crust in the refrigerator while you prepare the filling.

Step 2: Make the Filling

Mix Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until smooth.

Add Coconut: Stir in 1 cup of whipped topping and ¾ cup of toasted coconut into the pudding mixture.

Fill the Crust: Pour the coconut filling into the chilled crust, smoothing the top with a spatula.

Step 3: Chill the Pie

Refrigerate: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.

Step 4: Add the Topping

Top with Whipped Cream: Once the pie is set, spread the remaining whipped topping over the filling.

Garnish: Sprinkle the remaining toasted coconut on top for added texture and flavor.

Tips for the Perfect Coconut Cream Pie

Toast Coconut: If you prefer to toast your own coconut, spread shredded coconut on a baking sheet and bake at 325°F for 6-10 minutes, stirring occasionally until golden brown.

Make Ahead: This pie can be made a day in advance, making it a great option for parties or gatherings.

Storage: Keep any leftovers covered in the refrigerator for up to 3-4 days.

Conclusion

This easy coconut cream pie recipe is not only simple to make but also delivers a delightful taste of tropical goodness. With its creamy filling, buttery crust, and fluffy whipped topping, it’s sure to be a hit at any gathering. So, gather your ingredients and treat yourself and your loved ones to this delicious dessert. Enjoy every creamy, coconutty bite!

For more delicious dessert ideas, check out Easy Coconut Cream Pie - I Am Baker and Homemade Coconut Cream Pie - Sally's Baking Addiction.

FAQs for Easy Coconut Cream Pie Recipe

1. What is coconut cream pie?
Coconut cream pie is a classic dessert featuring a rich coconut-flavored filling, typically made with coconut milk, egg yolks, and sugar, set in a pie crust and topped with whipped cream. It’s a favorite for those who enjoy creamy and sweet desserts.

2. What ingredients do I need for an easy coconut cream pie?
To make an easy coconut cream pie, you will need graham cracker crumbs, unsalted butter, instant vanilla pudding mix, whole milk, whipped topping, and toasted coconut. Optional: coconut extract for extra flavor.

3. How do I make coconut cream pie?
To make coconut cream pie, first prepare the crust by mixing graham cracker crumbs and melted butter, then chill. For the filling, whisk instant pudding mix with cold milk, mix in whipped topping and toasted coconut, pour into the crust, and refrigerate for at least 4 hours. Finally, top with whipped cream and more toasted coconut before serving.

4. Can I make coconut cream pie ahead of time?
Yes, you can prepare coconut cream pie a day in advance. Just store it covered in the refrigerator. Leftovers can be kept for up to 3-4 days in the fridge as well.

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