Coconut Cream Pie
This Easy Coconut Cream Pie is dreamy and creamy, filled with a Coconut Pudding filling topped off with cool whip and toasted coconut! It’s a classic that is hard to beat!
Cook Time 10 minutes mins Total Time 15 minutes mins
Baked pie crust according to package directions. Let cool completely.
Beat envelopes of Dream Whip, 1 cup milk and vanilla until soft peaks are formed. About 4 to 5 minutes.
Mix pudding packets, 1 3/4 milk and coconut flakes according to pudding packet instructions. Fold in Dream Whip.
Toast coconut flakes for top of pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool.
Pour pudding mixture into cooled pie shell. Top with cool whip. Sprinkle on toasted coconut. Refrigerate for 4 hours or overnight.
Serving: 1 1 serving | Calories: 401 kcal | Carbohydrates: 43 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 15 g | Polyunsaturated Fat: 7 g | Cholesterol: 7 mg | Sodium: 207 mg | Fiber: 2 g | Sugar: 23 g