Coconut Cream Pie

Ingredients:

  • 1 baked pie crust (I typically use Aldi’s refrigerated crusts)
  • 2 boxes instant vanilla or coconut cream pudding (3.4 oz size)
  • 15 ounces cream of coconut (you will find this in the liquor section of your grocery store)
  • ½ cup milk
  • 12 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 5 Tablespoons sugar
  • 1 ½ cups toasted coconut
  1. Preheat the oven to 375 degrees.  Spread the coconut out onto a cookie sheet.  Toast until just golden.  Then remove and set aside to cool.  DO NOT take your eyes off of the coconut while it’s in the oven.  It can go from golden to black in a second!  It usually takes 5-7 minutes in my oven.
  2. For the filling: place the instant pudding mix, cream of coconut, milk and softened cream cheese in a large mixing bowl.  Use an electric mixer and mix well.  Stir in about ½ of the toasted coconut.  Refrigerate until ready to use.
  3. Using an electric mixer, whip the heavy cream, vanilla and sugar until it forms stiff peaks.   Gently fold HALF of the whipped cream into your filling mixture. 
  4. Scoop the filling into your cooled pie crust.  Top with the remaining whipped cream and toasted coconut.  
  5. Chill for at least 4 hours before serving but overnight is even better.
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