This EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!
I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cream, then enough half and half to make it all up to three cups. I used three egg yolks instead of 2 eggs. I used a whole package of the frozen coconut in the pie, and then flaked, sweetened (toasted) coconut on top. I also used 1/2 c. corn starch in place of the flour. My family raved about this and it is going in my tried and true recipe book!!
If you’re searching for a perfect coconut cream pie recipe, end your search with this one! But, make the following changes: I used 1 1/2 cups coconut milk (makes all the difference) and 1 1/2 cups heavy cream (I didn’t have half-n-half). Also, eliminated the flour and used 1/3 cup corn starch. I turned up the heat on the stove between low and medium, and only took about 20 minutes or so to thicken. I did not toast the coconut that went inside the pie, but did toast the coconut on top. Also, made homemade whipped cream (carton whipping cream, 2 tbls. confectioners sugar, 1 teas. vanilla). Very nice texture. Firmness is just right.
What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn’t work out, I was going to head to Bob Evans to get her pie since, while I find their food lacking, they do a fantastic coconut pie. I followed some of the advice in previous reviews and used 1 1/2 cups half-n-half and 1 1/2 cups canned coconut milk. I also used the 1/3 cup of cornstarch instead of flour and made my own whipped cream. I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle. I made the custard in the microwave and it was thick, smooth, creamy, and beautiful in just 5 minutes. I pulled the bowl out after each minute to stir the mixture with a whisk. SO easy and SO good. No need for coconut extract if you use fresh coconut and coconut milk.
INGREDIENTS:
1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
2 boxes (3.4 ounces each) Instant Coconut Pudding Mix
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Wow. This is to-die-for. Based on other reviews I made the following changes: 1 1/2 cups coconut milk, 1 1/2 cups half-and-half, used cornstarch instead, subbed defrosted, unsweetened, coconut flakes, and whipped my own cream and added a little coconut extract and powdered sugar to it. My family ooh-ed and ahh-ed over this pie.Today is my second time making this pie. I noticed that previous pie never quite firmed up as much as I would’ve liked. I added 1 extra yolk and just shy of 1/2 cup cornstarch in the custard. Worked like a charm!
INGREDIENTS:
1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
2 boxes (3.4 ounces each) Instant Coconut Pudding Mix
3 1/2 cups milk
2 cups shredded sweetened coconut
1-2 cups Fresh Whipped Cream or Cool Whip, for topping
1 cup toasted coconut, for topping
DIRECTIONS:
Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you’re making a Golden Oreo crust, no need to remove the filling either.)
Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
Source: allrecipes.com