Quick Coconut Cream Pie – a delicious recipe with crust, shredded coconut, milk, vanilla flavor, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake prepared pie crust according to package directions. Cool before filling.
2
Place coconut on a rimmed baking sheet and bake at 350 degrees for 10 minutes, stirring frequently until lightly browned. Cool.
3
Pour cold milk into a large bowl. Add pudding mix. Beat with electric mixer on lowest speed or by hand with whisk for 2 minutes. Reserve 2 TBS of toasted coconut to sprinkle on meringue topping. Stir remainder of coconut into the thickened pudding mix. Pour into pie crust.
4
For meringue, beat egg whites, cream of tarter, and sugar with electric mixer on highest speed until stiff. Cover the pie filling to the edges of the crust. Sprinkle toasted coconut on top. Bake at 350 degrees for 10 minutes. Cool and store pie in refrigerator.
394
kcal
Calories
12
g
Fat
36
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 prepared pie crust, shell, 1 1/2 cups toasted sweetened, shredded coconut, 2 1/2 cups whole milk or 2 1/2 cups 2% low-fat milk, 5 1/8 ounces instant vanilla flavor pudding and pie filling, and more.
Yes, Quick 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.
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