Coconut Cream Pie
This classic coconut cream pie is made with a delicious custard filling and topped with sweetened whipped cream and toasted coconut.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
- 1 9 inch graham cracker crust
- 2 3.4 oz. vanilla instant pudding
- 2 cups whole milk
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 1 cup sweetened flaked coconut
- 1 cup whipping cream
- 1 tsp vanilla
- 2 tsp powdered sugar
- 1/4 cup toasted coconut
In a large bowl combine pudding, milk, and extracts and stir until thickened.
Fold in 1 cup of sweetened flaked coconut into the pudding mixture.
Add 1 tsp vanilla and 2 tsp of powdered sugar to the whipping cream and whip until firm.
Fold half of the whipped whipping cream into pudding mixture.
Add pudding mixture into prepared crust. Top with remaining 1 cup of whipped cream and toasted coconut.
Chill for several hours over overnight. Serve chilled.
Calories: 304kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 169mg | Potassium: 165mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10.7% | Vitamin C: 0.2% | Calcium: 9.4% | Iron: 4%