Coconut-Fudge Cream Pie Recipe

Name: Coconut-Fudge Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sweetened flaked coconut, divided; 1 (13 ounce) package macaroons, crushed and mixed with; 2 tablespoons melted butter; 1 quart heavy cream, divided; 1/4 cup sugar, plus; 4 tablespoons sugar; 3 (3 1/2 ounce) packages instant vanilla pudding; 2 1/4 cups cold milk (I use 2 cups to have it set up better); 1 1/2 teaspoons coconut extract; 1 (11 3/4 ounce) jar hot fudge

Servings: persons

1 cup sweetened flaked coconut, divided
1 (13 ounce) package macaroons, crushed and mixed with
2 tablespoons melted butter
1 quart heavy cream, divided
1/4 cup sugar, plus
4 tablespoons sugar
3 (3 1/2 ounce) packages instant vanilla pudding
2 1/4 cups cold milk (I use 2 cups to have it set up better)
1 1/2 teaspoons coconut extract
1 (11 3/4 ounce) jar hot fudge

1
Preheat oven to 350 degrees.
2
Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
3
Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
4
Bake crust at 350 degrees for about 10 minutes. Cool.
5
In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
6
In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
7
Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
8
Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.

543

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 10 ingredients. The key ingredients include: 1 cup sweetened flaked coconut, divided, 1 (13 ounce) package macaroons, crushed and mixed with, 2 tablespoons melted butter, 1 quart heavy cream, divided, and more.

Yes, Coconut-Fudge 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-Fudge Cream Pie

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