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Patricia, my brother’s neighbor, was kind and shared her recipe with me (and you!).  It is made using Dream Whip, a non-dairy powder that is mixed with milk to make a creamy, whipped topping (hence the name).  This is not the first time that I have used Dream Whip – I use it when I make Watergate Cake, too.

I cannot claim that this pie is good for you, but it is definitely delicious!  It is a great pie for sharing with company at the end of a great meal.  The recipe is much easier than it seems – basically, you mix the pie filling, put it in a shell, top with shredded coconut, and chill.  Simple, right?

For this recipe, you will need to toast a little bit of coconut for the topping.  While Patricia’s recipe calls for toasting it on top of the stove, you can alternatively spread the coconut on a cooking sheet and bake at 350 degrees for about 10 minutes.  Be sure to keep an eye on it so that it doesn’t burn.

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Coconut Cream Pie

Yield: 1 pie

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours 25 minutes

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Ingredients

• 1 prepared graham cracker crust.
• 1/2 cup shredded coconut for toasting
• 2 envelopes Dream Whip
• 1 cup 2% fat milk
• 2 teaspoons coconut extract
• 2 1 ounce packages sugar free/fat free vanilla pudding mix
• 1 1/2 cups 2% fat milk
• 1 cup shredded coconut for filling

Instructions

1. Chill 2 1/2 cups milk in the freezer for about 10 minutes so it will be very cold.
2. Toast 1/2 cup shredded coconut on your stovetop in a non-stick skillet. Let cool while you make the filling.
3. Beat 2 envelopes dream whip with 1 cup of the very cold milk and 1 teaspoon of the coconut extract until soft peaks form. This takes about 5 minutes with my Kitchen Aid stand mixer
4. Add the 2 packages vanilla pudding mix, remaining 1 1/2 cups milk and the remaining 1 tsp of coconut extract. Blend at low speed to blend then beat on high speed for 2 minutes.
5. Fold in the 1 cup of shredded coconut by hand.
6. Spoon into the pie shell of your choice.
7. Top with toasted coconut and chill for 2 hours.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving:Calories: 302 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 6mg Sodium: 373mg Carbohydrates: 46g Fiber: 2g Sugar: 29g Protein: 4g

Nutrition information is an approximation.

• The coconut got its name when 16th century Portuguese sailors thought the 3 small holes on the coconut shell resembled the human face.  They called the fruit “coco” meaning “grinning face, grin, or grimace.”
• Coconuts are not nuts – they are stonefruits (drupe).
• Coconut palms are grown in over 80 countries around the globe.

Thanks, Patricia, for sharing your delicious recipe with us!

Other Southern Kissed Recipes You Might Like:

• Julie’s Cheesy Lasagna
• Brownie Sheet Cake
• Brown Sugar Glazed Meatloaf
• Pineapple Habanero Jelly