🌸COCONUT DELIGHT!!🌸
I love coconut cream pie!!! I hate coconut!!! But I will eat it in two foods—-coconut cream pie & the cake donuts my mother made!!! This dessert looks sooooo yummmmie!!!!😋👏RECIPE ⬇️ 🩷🩷🩷 #coconut #coconutcream #dessert #sweets #Lemon8
INGREDIENTS
• 4 tablespoons salted butter melted
• 11/2 cups crushed pecan sandies
cookies
• 8 ounce package cream cheese
softened
• 1/2 cup + 2 tbsp powdered sugar divided
• 1 teaspoon pure vanilla extract divided
• 8 ounces heavy whipping cream
• 3.4 ounce box instant coconut cream pudding
• 11/2 cups milk
• 1/2 cup toasted coconut
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Instructions
1. Preheat the oven to 350°F.
2. Lightly spray the bottom only of a 2-quart baking, 8"x8" or 9"x9" pan with cooking spray. In a small bowl, mix together crushed cookies and melted butter. Press in an even layer in the bottom of the pan. Bake for 10-14 minutes or until lightly browned. Remove from the oven and cool.
3. In a large bowl, with an electric mixer whip heavy whipping cream, 2 tablespoons of the powdered sugar, and 1/2 teaspoon of the vanilla extract on high speed until stiff peaks form. Set aside.
4. In another medium bowl, blend the cream cheese, remaining powdered sugar and remaining vanilla extract until smooth. Once combined well, add half of the whipped cream to the cream cheese mixture. Mix on low speed until blended. Spread evenly onto the cooled crust.
5. In the same medium bowl, whip together the instant coconut pudding mix and milk until thickened but still pourable. Spread the pudding layer evenly over the cream cheese layer.
6. Dollop the remaining whipped topping on top of the coconut cream layer and spread evenly.
7. Sprinkle with toasted coconut.
8. Cover with plastic wrap and chill at least 4 hours before cutting.
Coconut cream pie is one of those classic desserts that never fails to impress at family gatherings or special occasions. Even for those who might usually shy away from coconut flavors, the creamy texture and the sweet balance of flavors make it a delight. I’ve found that the toasted coconut on top adds a nice crunchy contrast that complements the smooth layers beneath. When I first tried making this pie, I loved how the pecan sandies crust offered a nutty, buttery base that enhanced the overall taste, instead of a traditional graham cracker crust. For anyone looking to experiment, swapping pecan sandies with other nutty cookies can creatively change the flavor profile. One key tip is to ensure your cream cheese is softened before mixing—it helps achieve that silky texture that blends perfectly with the whipped cream. Also, chilling the pie for at least four hours is essential because it allows the layers to set and flavors to meld, making each bite rich and satisfying. This recipe uses instant coconut cream pudding, which simplifies preparation while still delivering a strong coconut flavor. If you prefer a natural approach, you could try substituting it with homemade coconut custard for an even fresher taste. Making this pie brought back fond memories of the coconut cake donuts my mother used to bake—another coconut treat that balances the sometimes overpowering nature of coconut with sweet, soft cake. So if you’re a coconut lover or even skeptical about coconut, this recipe might just change your mind. It’s accessible, straightforward, and bound to become a favorite in your dessert rotation.
