So Easy Coconut Cream Pie
The absolute best, restaurant-quality coconut cream pie made incredibly easy using instant pudding, rich half-and-half, and a double dose of sweet coconut!
Equipment
- Large mixing bowl
- Wire whisk
- Dark baking pan (for toasting coconut)
- Spatula
Ingredients
- 1/4 cup sweetened coconut flakes for toasting
- 2 boxes 3.4 oz each Jell-O Instant Coconut Cream Pudding Mix
- 3 1/3 cups half-and-half VERY COLD
- 1/2 tsp coconut flavoring or extract
- 1 1/4 cups sweetened coconut flakes un-toasted, for filling
- 1 deep-dish pie shell baked and completely cooled or crumb crust
- Optional: Whipped cream or whipped topping for garnish
Instructions
- Preheat oven to 375°F. Spread 1/4 cup of sweetened coconut in a dark pan. Toast in the oven, stirring often, until golden brown. Set aside to cool completely.
- In a large bowl, combine the 2 boxes of instant coconut cream pudding mix and the 3 1/3 cups of cold half-and-half.
- Whisk vigorously for about 2 minutes until the pudding thickens.
- Stir the 1/2 tsp of coconut flavoring into the thickened pudding.
- Gently fold the 1 1/4 cups of un-toasted sweetened coconut into the pudding mixture.
- Pour the thick filling into the completely cooled baked pie shell (or graham cracker/saltine crust). Smooth the top evenly.
- If using, spread a layer of whipped cream over the top of the pie.
- Sprinkle the cooled, toasted coconut flakes evenly over the top.
- Chill in the refrigerator for at least 2 to 3 hours to allow the filling to set before slicing and serving.
Notes
Cold Dairy: The half-and-half must be very cold straight from the fridge for the instant pudding to activate and thicken properly.
Sourcing: If you cannot find Jell-O Instant Coconut Cream pudding locally, it is highly recommended to order it online.
Crust Tip: This filling is fantastic in a salty, buttery saltine cracker crumb crust!