Really Easy and Good Coconut Cream Pie

"Just like the heading says......simple and easy and very yummy!"
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
5mins
Ingredients:
6
Yields:
2 pies
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ingredients

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directions

  • In a mixing bowl, mix first 4 ingredients.
  • Pour into the two prepared baked pie crusts.
  • Top with toasted coconut.
  • Chill in fridge for 3 or more hours before serving.

Questions & Replies

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  1. klohn
    Did you bake that pie shell before putting the filling in? It looks RAW!
     
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Reviews

  1. Chef shapeweaver
    This recipe was made on June 10th, for the Pie and Tart Event in the Cooking Photo forum. Since I didn't need two pies, the recipe was cut in half. And this is how it was made, a 5 1/2 box of pudding was used ( the large size ) with 2 cups of milk. Then the milk and pudding was mixed together and 1 cup of coconut was added. Then I folded in the full amount of the whipped topping the recipe called for. And just as a personal choice a graham cracker crust was used.Then sprinkled with 3/4 cup of toasted coconut, and chilled for about 4 hours. Then enjoyed a piece of this very good pie. Thanks for posting, and " Keep Smiling :) "
     
  2. JOY1998
    Wonderful recipe!!!! I wanted a quick wonderful dessert and combined this recipe with your Bakery Coconut Cream Pie #77978. Instead of milk, I used coconut milk and cream and added a couple teaspoons of coconut extract. It was so easy to make, but had that great homemade taste! Thank you!! You are the best chef!!!
     
  3. rrgdeb
    I made this for Thanksgiving 2011, and we freaking loved it! Toasting the coconut for the topping is so important, but don't go trying to do anything while it's toasting! Watch it closely, stir it around the baking sheet until it is perfectly golden, and you will be rewarded. Toasted coconut is so incredibly delicious, I toasted extra so there was a more for the topping, and I actually added some of the toasted to the filling as well, maybe about 1/3 cup or so. The three of us in the kitchen were so impressed, we made sure to hide some to be sure we all got some, since there was a really large gathering for Friends Thanksgiving. Loved it so much, I made it the next month for my brother and his wife during a visit, then made it again for a late December gathering. Really, the same pie three times in a 5 week period. It's that good. Thanks for sharing!
     
  4. LadyPalm
    Oh yes. What a simple and delicious dessert. I used real whipped cream instead of cool whip. Have decided the calories are worth it and have found all my desserts are much the better for it. Also used the filling on sugared, baked wonton skins...wow...that was really, really great. Thanks so much Kitten. Another great one as usual.
     
  5. freddie.smith1938
    Is this instant pudding ur using? What size pie pllates?
     
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Tweaks

  1. JOY1998
    Wonderful recipe!!!! I wanted a quick wonderful dessert and combined this recipe with your Bakery Coconut Cream Pie #77978. Instead of milk, I used coconut milk and cream and added a couple teaspoons of coconut extract. It was so easy to make, but had that great homemade taste! Thank you!! You are the best chef!!!
     
  2. LadyPalm
    Oh yes. What a simple and delicious dessert. I used real whipped cream instead of cool whip. Have decided the calories are worth it and have found all my desserts are much the better for it. Also used the filling on sugared, baked wonton skins...wow...that was really, really great. Thanks so much Kitten. Another great one as usual.
     

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