19 Reviews

This was great! Sugar free instant pudding works perfectly.

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Sweet Baboo September 06, 2010

I modified it slightly to produce a more sweet, coconut flavor. I used 3 envelopes of dream whip and instead of 2 packages of vanilla pudding, I used 1 pakg vanilla and 1 package coconut cream instant vanilla. I used a 16 oz. container of Extra Creamy Cool Whip for the top of the pie. I also used a 9.5 inch pie pan and a refrigerated pie crust that you roll out and bake in your own pie pan instead of a frozen shell. This makes it look more homemade. It turned out really rich and thick with the modifications I used.

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Cookin Up Love September 02, 2007

Absolutely wonderful pie. Made this for Easter and it was a great hit. Thought it was better the next day. I'll make it the day before I plan to use it next time. Thank you.

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quikdropcody June 02, 2007

we really loved this. I took it to my dinner group and everyone raved about it. it tasted better than a store bought pie and noone could believe I made it. It was very easy as well. The only tricky part was toasting the coconut but that was just in watching it closely so it didn't burn. My husband says he has a new favorite pie!

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Kimke March 26, 2003

Mousse Like! Very very good. This most definitely makes 2 pies!!!!!!! I used choclate pudding(YUM). And added some almond liquor along with the vanilla extract.

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Rita~ March 24, 2003

SOOOOOO Good! And so easy. My husband's favourite pie. He took one to his work for a pot luck, and people were asking him where he bought it! Can't make it enough for him.

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gr8scot September 04, 2011

This was one fabulous pie! I bought 2 packages (5.1 ounces each) instant vanilla pudding, and I also bought 1(3.4-ounce) package instant vanilla pudding. I USED ONLY HALF of the small 3.4-ounce package, which equals1/4 cup plus 1 teaspoon, plus 1/2 teaspoon plus a pinch or 1/16 teaspoon (this total amount of dry pudding powder equals approximately 12-ounces, which is close to what the recipe calls for). ********************************************** TO TOAST COCONUT: Line a cookie sheet with aluminum foil-this is optional (I just line it with foil to save clean-up). Preheat oven to 325 degrees F. Spread coconut over the entire sheet. After the first 2 minutes of toasting, stir the coconut around on the cookie sheet. Continue to stir quite frequently thereafter, until the coconut has turned light golden brown-this takes about 9 minutes or so. Watch carefully, as coconut burns easily! Thanks for sharing this awesome pie recipe, Laurie!

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Linda's Kitch April 21, 2010

We have been looking for a great coconut cream pie recipe and we found it right here! This recipe is 5 star fabulous!! I wasn't sure about adding toasted coconut inside the pie but, wow, I loved the taste and texture! My entire family raved about this pie. The only thing I changed was, rather than using Cool Whip on top, I made my own fresh whipped cream with heavy cream and sugar. thanks for sharing this great recipe!

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Frenchielou January 03, 2010

Every family member loves this and wanted me to make more before we even finished the first ones! Very, very quick and easy. Only change I made was to use prepared graham cracker crumb crusts instead of heating up the kitchen just to bake the shells. Planning to make again as soon as I buy more ingredients. Thanks for posting!

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Deb G July 01, 2009

This pie has a great flavor profile. The only problem was the topping. After putting the Cool Whip on it, it would not set up at all. Did I miss a step?

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Teebrrd June 15, 2008
Coconut Cream Pie