Decadent Coconut Cream Pie

Rich, creamy, coconutty. All of my favorite flavors. Don't discount the ingredients. This makes an awesome coconut cream pie. (And a banana cream pie too!)

Coconut Cream Pie

Oven at 350 degrees
12 gingersnaps, pulverized in a food processor
1 sleeve Graham crackers, pulverized 
1/4 c. sugar
5 T melted butter

Mix all ingredients in the food processor until well combined. Spray an 8 inch spring form (cheesecake) pan with cooking spray. Line the sides with strips of parchment paper or foil (to make unmolding easier). Firmly press the crumb mixture on the bottom and sides of the pan. Bake in a 350 degree oven for 10 minutes. Allow to cool completely.

2 c. sweetened flaked coconut, toasted in oven for 5-7 minutes until golden
2 small packages instant vanilla pudding
2 c. (one pint) heavy whipping cream
3/4 c. milk
1 T dark rum
1 container whipped topping (Cool Whip), thawed

In the food processor add the pudding mix, heavy cream, milk and rum. Process for about two minutes, until combined and thickened. Transfer to a bowl. Fold in the whipped topping and most of the coconut (reserve two tablespoons for topping the pie). Place in the pie crust, smoothing the top to the edges. Sprinkle with toasted coconut. Refrigerate for at least 3 hours. Remove side of pan and parchment wrap, place on a serving platter or pedestal. Slice and serve. This pie will easily feed 12. It is very rich! Enjoy!

Banana Cream Pie
Crust: Substitute one sleeve of chocolate wafer cookies for the gingersnaps and graham crackers

Filling: Substitute 2 c. diced bananas for the coconut, 1 tsp vanilla for the rum.

Top the pie with some reserved crumb mixture or drizzle with melted chocolate.


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