This recipe for creamy no-bake Coconut Cream Pie makes a dessert that is company-worthy. Topped with toasted coconut, it’s sure to please.
My dad recently visited my brother who lives in Louisiana. They spent time in the Big Easy where the people laissez les bons temps roule – let the good times roll. I did not hear about any crazy shenanigans or anything else that one might expect to hear from a trip to New Orleans. Nothing like that at all. What I did hear all about was how incredible the coconut cream pie was that my brother’s neighbor made. I felt like I needed to do what any good blogger would do – I asked for the recipe!
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.
- 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
- Chill 2 1/2 cups milk in the freezer for about 10 minutes so it will be very cold.
- Toast 1/2 cup shredded coconut on your stovetop in a non-stick skillet. Let cool while you make the filling.
- 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
- 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.
- Fold in the 1 cup of shredded coconut by hand.
- Spoon into the pie shell of your choice.
- 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
- 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!
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