Description
Indulgent coconut cream pie merges tropical sweetness with silky custard and buttery crust. Creamy layers and toasted coconut flakes promise a delightful dessert journey you won’t forget.
Ingredients
Scale
Main Ingredients:
- 2 packages coconut cream pie filling/pudding, 3.4 ounces each
- 3 3/4 cups half and half
- 16 ounces Cool Whip lite, thawed
- 8 ounces cream cheese, softened
Crust Ingredients:
- 1 cup walnuts, chopped fine
- 1 cup all-purpose flour
- 1 stick butter, softened
Topping Ingredients:
- 1 cup powdered sugar
- 1 cup shredded coconut
Instructions
- Craft a delicate nutty crust by blending softened butter, flour, and minced walnuts until thoroughly combined. Gently press the mixture into a lightly sprayed 13 x 9 glass pan, ensuring an even distribution.
- Bake the crust in a preheated 350-degree oven for 13-15 minutes until the edges turn a delicate golden brown. Remove and allow to cool completely at room temperature.
- While the crust cools, lightly toast shredded coconut in a small skillet until fragrant, then set aside to cool.
- Create a luxurious cream cheese layer by whipping softened cream cheese with powdered sugar until light and fluffy. Gently fold in one-third of the whipped topping, creating a smooth, airy mixture.
- Spread the cream cheese mixture evenly across the cooled crust, establishing a creamy foundation for the pie.
- Prepare the coconut cream pudding by whisking pudding mix with half and half in a heavy-bottomed pot. Heat slowly, stirring constantly to prevent scorching, and bring to a gentle boil.
- Allow the pudding to cool slightly, then carefully spread it over the cream cheese layer, creating a rich, silky middle layer.
- Top the pie with remaining whipped topping, ensuring a smooth and even coverage.
- Garnish the surface with the previously toasted coconut, adding a delightful crunch and nutty flavor.
- Refrigerate the pie for a minimum of two hours, or ideally overnight, to allow flavors to meld and texture to set perfectly.
Notes
- Customize the crust by substituting walnuts with almonds or pecans for a different nutty flavor profile.
- Ensure the crust is completely cool before adding layers to prevent soggy texture and maintain crisp base.
- Toast coconut carefully, stirring constantly to prevent burning and achieve a golden, fragrant result.
- Make this dessert gluten-free by using almond flour or gluten-free graham cracker crumbs for the crust base.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg