Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/2 cups Butter; 1 cup All-purpose Flour; 2/3 cups Finely Chopped Pecans, Divided; FOR THE FIRST LAYER:; 1/3 cups Butter; 1/3 cups Brown Sugar; 1 cup Pecan Havles; FOR THE SECOND LAYER:; 2 packages (1 1/3 Oz. Size) Powdered Whipped Topping Mix, Such As Dream Whip; 2-1/4 cups Milk, Divided; 1 teaspoon Vanilla; 2 packages (4 Oz. Size) Instant Vanilla Pudding Mix; 1-1/4 cup Sweetened Flaked Coconut, Divided; 8 ounces, weight Frozen Whipped Topping (such As Cool Whip)

Servings: persons

FOR THE CRUST:
1/2 cups Butter
1 cup All-purpose Flour
2/3 cups Finely Chopped Pecans, Divided
FOR THE FIRST LAYER:
1/3 cups Butter
1/3 cups Brown Sugar
1 cup Pecan Havles
FOR THE SECOND LAYER:
2 packages (1 1/3 Oz. Size) Powdered Whipped Topping Mix, Such As Dream Whip
2-1/4 cups Milk, Divided
1 teaspoon Vanilla
2 packages (4 Oz. Size) Instant Vanilla Pudding Mix
1-1/4 cup Sweetened Flaked Coconut, Divided
8 ounces, weight Frozen Whipped Topping (such As Cool Whip)

1
For the crust:
2
Preheat oven to 350u00b0F. In a medium bowl, stir together melted butter, flour, and chopped pecans. Mix well. Press into a 10-inch pie plate. Bake for 20 minutes or until browned. Set aside to cool.
3
For the first layer:
4
Melt butter with brown sugar in a medium saucepan over medium heat. Add pecan halves and bring to a boil. Cook for 30 seconds and then remove the pan from the heat and spread the pecan mixture over the cooled crust. Set aside and let cool.
5
For the second layer:
6
In a large bowl, combine powdered topping mix, 1 cup milk and vanilla. Beat until stiff peaks form. Add pudding mixes and remaining 1 1/4 cup milk. Beat on high for 2 minutes. Stir in 1 cup coconut and spoon the mixture into the pie shell. Refrigerate for at least 4 hours.
7
Top with whipped topping and sprinkle with remaining 1/4 cup coconut. (I toast the remaining 1/4 cup coconut for a couple of minutes in a dry skillet over medium heat. It gives it a pretty color contrast.) Enjoy.

1380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 1/2 cups Butter, 1 cup All-purpose Flour, 2/3 cups Finely Chopped Pecans, Divided, and more.

Yes, Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie

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