Description
This delicious coconut cream pie is made with a creamy filling and topped with whipped cream and toasted coconut.
Ingredients
Scale
- 1 9-inch prepared refrigerated deep-dish pie crust, baked and cooled
- 14 oz. can Eagle Brand sweetened condensed milk
- 1 cup milk of choice
- 2 3 oz. boxes instant coconut cream pudding (chocolate or vanilla)
- 1 1/2 cups shredded unsweetened coconut (can also use toasted or combination of shredded coconut)
- 16 oz. container Cool Whip or whipped topping, thawed (use 2 cups in filling and remainder on top of pie)
- 1/2 cup toasted coconut, optional garnish
Instructions
- Starting with pie crust, bake it and let it cool completely before adding filling.
- In a large bowl, use a mixer or whisk together sweetened condensed milk, milk, pudding mix, and coconut.
- Fold in 2 cups of whipped topping.
- Pour into prepared pie crust.
- Refrigerate for 2 hours to set.
- Garnish with additional 2 cups of whipped cream and toasted coconut.
- Cut and serve.
Notes
- This pie can be made a day in advance for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg