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Coconut Pie

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Ingredients

  • 1 1/3 c vanilla wafer crumbs
  • 1/4 c melted butter
  • 1 c sweetened coconut, divided
  • 3 c milk
  • 1 4.6-oz package cook & serve vanilla pudding
  • 2 T cold butter, cut into small pieces
  • 1/2 t coconut extract
  • 3/4 c whipping cream
  • 2 T powdered sugar
  • 1/2 t vanilla
  • 1/4 c toasted coconut

Details

Preparation

Step 1

Preheat oven to 375°. Coat a 9” pie plate with cooking spray. Mix crumbs and melted butter in a small bowl. Press mixture into bottom and up sides of pie plate. Sprinkle ¼ cup of coconut over bottom of piecrust. Bake until lightly brown, about 10 minutes. Cool.

Combine milk and pudding mix in medium saucepan. Stir over medium-high heat until mixture boils and thickens. Continue boiling for 1 minute. Remove from heat. Stir in remaining ¾ cup of coconut, cold butter, and coconut extract.

Cool mixture to room temperature. Pour into pie crust. Place a piece of plastic wrap on surface of filling. Refrigerate at least 4 hours or overnight.

Combine cream, powdered sugar, and vanilla in medium bowl. Beat with electric mixer on high speed until stiff. Spread evenly over filling. Sprinkle with toasted coconut.

Helpful hint:

To toast coconut, spread on baking sheet and bake at 350° until lightly brown, about 5 to 7 minutes.

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