Coconut Cream Pie
This Coconut Cream Pie features a flaky pie crust filled with silky homemade coconut custard, topped with fresh whipped cream and toasted coconut. It's an easy make-ahead dessert that's perfect for holidays, family dinners, and summer entertaining.
Servings: 8
Calories: 451kcal
Equipment
- small bowl
- pie dish
- Food Processor
Ingredients
- 25 Golden Oreo Cookies
- 5 tbsp. unsalted butter
- 2 3.4 oz. boxes of vanilla instant pudding
- 3 1/2 cups whole milk
- 2 cups sweetened shredded coconut
- 8 ounces cool whip divided
- 1 cup toasted coconut
Instructions
- For the crust, start by melting the butter by microwaving for 30 second increments, until melted.
- Add the Oreo cookies to a food processor, and blitz to crumbs.
- Add the melted butter and stir until well combined.
- Add the Oreo mixture to your pie dish.
- Press the mixture to the bottom of the pan and slightly up the sides.
- Place the crust in the freezer while you prepare the filling.
- In a large mixing bowl, whisk together vanilla pudding and whole milk, until well combined.
Notes
- Allow the pie to chill at least 4–6 hours.
- Toast the coconut carefully—it can brown quickly.
Nutrition
Calories: 451kcal | Carbohydrates: 50g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 268mg | Potassium: 304mg | Fiber: 3g | Sugar: 32g | Vitamin A: 453IU | Calcium: 177mg | Iron: 1mg