Easy Coconut Cream Pie

A few straightforward components and a short amount of time are all that are required to make this incredibly delicious Easy Coconut Cream Pie. In my day, I have tried a lot of different recipes for coconut pie, and this one is by far the easiest and creamiest of them all. There are only five ingredients required to make this stunning pie, some of which are purchased from a supermarket. If you have the ability to stir, you’ll be able to make a wonderful pie that tastes just like it was baked in a bakery! Make sure you see more of my desserts that don’t require baking!




Ingredients and Alternate Ingredients
Graham Cracker Crumbs: If you want to make this dish even simpler than it currently is, you could even use a graham cracker crust that you purchased from the supermarket.

Finding a package of instant vanilla pudding mix to use in the filling is the first step in making vanilla pudding. The pudding might benefit from the addition of a teaspoon of coconut extract for those who are true fans of coconut. It will be a dream come true for your taste buds!

Easy Coconut Cream Pie
Easy Coconut Cream Pie

Topping with Whipped Cream: If you want the creamiest whipped topping possible, prepare your own! Buy-it-yourself would also be an option.




You can find toasted coconut in the baking section of the grocery store because it is available for purchase. Alternatively, you can toast it yourself, which is something I shall demonstrate to you in the next sentence.

A Guide to Toasting Coconut
Additionally, in the event that you are unable to locate toasted coconut, it is not difficult to toast your own!

To begin, take one cup of coconut that has been shredded or flakes.
Preheat the oven to 325 degrees Fahrenheit. On a large baking sheet that has been coated with parchment paper, distribute the shredded or flaked coconut in a uniform layer.




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After baking for three to five minutes, use a spatula to stir the pies and then turn them over.
Bake for an additional three to five minutes, or until the coconut has reached a golden color. You don’t want it to catch fire, so keep a tight eye on it after three minutes. Hold off on using the coconut until it has cooled down.

Coconut Cream Pie

The Simple Steps to Storing Your Coconut Cream Pie
Ensure that the Coconut Cream Pie is covered and stored in the refrigerator. This could linger for three to four days.




Ingredients

Crust

  • 1 ½ cups graham cracker crumbs, 10-12 sheets graham crackers, crushed
  • 6 tablespoons (85 g) unsalted butter, melted

Easy Coconut Cream Pie
Easy Coconut Cream Pie




Filling

  • package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whole milk, cold
  • 2 cups (120 g) whipped topping, divided
  • 1 cup (93 g) toasted coconut, divided

Instructions

Crust*

  • In a small bowl, add the melted butter to the graham cracker crumbs. Using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.



  • Pour the graham cracker crumbs into a 7-inch pie plate. (The crust will be thick.) Using your hands, press the crumbs firmly and evenly into the bottom and up the sides of the pie plate. If needed, use the bottom of a glass to flatten the crust more.

Easy Coconut Cream Pie
Easy Coconut Cream Pie




Filling

  • To a large bowl, add pudding mix and milk. Using a whisk, beat for about 2 minutes, or until it’s very smooth.
  • Stir in 1 cup of the whipped topping and ¾ cup coconut.
  • Pour the whipped topping mixture into the crust.
  • Refrigerate for 4 hours, or until firm.
  • Once firm, pile the remaining whipped topping in the center. Make sure to show a little bit of the edges of the coconut cream filling.



  • Sprinkle with remaining toasted coconut. Chill until ready to serve.

Nutrition

Course: Dessert
Keyword: coconut cream pie, cream pie, Easy Coconut Cream Pie
Servings: 8 pieces




Calories: 514
Author: Amanda Rettke–iambaker.net

 



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