Easy Coconut Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (9 inch) pie crust, unbaked
1 1/2 C sweetened coconut
2 (3.4 ounce) coconut cream instant pudding
2 C whipping cream
3/4 C whole milk
1/4 C sour cream
1/4 t coconut extract
dash salt
1 C cool whip
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Directions: |
Directions:1. Prepare the frozen pie crust. Poke the crust with a fork, several times over and then pop it into a 400 degree oven and bake it for 7-10 minutes or until golden brown. Let the baked crust cool completely.
2. Turn your oven down to 350 degrees and pour 2 cups of flaked coconut onto a large baking sheet. Pop it in the oven and let the coconut get toasted. Should only take about 5-7 minutes. Stir it with a spatula a couple of times during baking.
3. Place 2 small boxes of instant coconut cream pudding into your stand mixer or large mixing bowl. Add 2 cups whipping cream and 3/4 cup of whole milk. Mix the ingredients on low speed for 30 seconds. Scrape the bottom of your mixer with a rubber spatula to be sure all of the pudding mix is incorporated. Then mix on medium speed until the pudding is thick.
4. Add 1/4 teaspoon of Coconut Exract and 1/4 cup sour cream. Mix until just until combined.
5. Spread the filling into the cooled crust making a small mound in the center.
6. Take 1 cup of thawed cool whip and spread it over the pie filling.
7. Sprinkle the toasted coconut over the cool whip. Refrigerate for at least 1 hour and up to 24.
8. Cut and serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes prep + 1 hour refrigeration |
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