Coconut Dream Cream Pie
Creamy coconut custard style filling in a crisp graham cracker crust topped with fluffy whipped cream and toasted coconut
PRINT PINServings 8
INGREDIENTS
Crust
- 1.5 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- pinch of salt.
Coconut Cream Filling
- 1 package instant vanilla pudding mix 3.4 oz
- 1 cup whole milk cold
- 1 cup canned coconut milk cold
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 8 oz whipped topping thawed.
Topping
- 1.5 cups whipped cream or whipped topping
- ½ cup sweetened shredded coconut toasted
- extra shredded coconut for garnish optional.
INSTRUCTIONS
Crust
- Preheat oven to 350 F
- mix graham cracker crumbs sugar melted butter and salt until evenly moistened
- press firmly into a 9 inch pie dish across bottom and sides
- bake until lightly golden and set then cool completely about 8 to 10 minutes.
Coconut Cream Filling
- Beat cream cheese and powdered sugar until smooth
- whisk pudding mix with cold milk and cold coconut milk until thickened about 2 minutes then stir in vanilla and shredded coconut
- fold pudding mixture into cream cheese mixture until smooth
- fold in whipped topping until fully combined.
Assemble and Chill
- Spread filling into cooled crust and smooth the top
- cover and refrigerate until set at least 4 hours or overnight for clean slices.
Serve
- Top with whipped cream and toasted coconut just before serving
- slice and serve chilled.
Notes
1. For a no bake version chill the crust instead of baking and use a firm press. Use full fat coconut milk for best texture and coconut flavor. Swap instant vanilla pudding with coconut cream or white chocolate pudding for a stronger coconut profile. Toast coconut in a dry skillet over medium heat stirring constantly until golden and cool before topping
Nutrition
Calories: 420kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g