If you are in need of a wonderful and EASY dessert for mother’s day I promise you can’t go wrong with this Coconut Cream Pie.
I found the recipe on Jamie Cooks it up! and it is seriously quick and simple!
Shall we get started?
- 1 – 9 inch pie crust baked and cooled completely
- 1 1/2 cup sweetened coconut
- 2 – (3.4 ounce) Coconut cream instant pudding
- 2 cups whipping cream
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1/4 tsp coconut extract
- dash salt
- 1 cup cool whip
1. Turn your oven to 350 degrees and pour 2 cups coconut onto a baking sheet. Place in oven and toast the coconut. Plan on about 5-7 minutes. Be sure to stir it with a spatula a couple of times during baking. Tip: When coconut gets toasted it can have some pretty powerful fumes which can be harmful to the eyes. Be sure to open the oven door carefully and not look in for a couple of seconds and the fumes have had a chance to waft past!
2.) Place 2 small boxes of instant coconut cream pudding into a stand mixer. Add 2 cups whipped cream and 3/4 cups whole milk. Mix the ingredients together on low speed for 30 seconds. Then scrape the bottom of your mixer with a rubber spatula to be sure all the pudding is mixed in.
3.) Now mix on medium speed until the pudding is thick
4.) Add 1/4 tsp. Coconut Extract and 1/4 cup sour cream. Mix until just combined
5.) Spread the filling into the cooled crust making a small mound in the center.
6.) Take 1 cup of Cool whip and spread it over the pie filling.
7.) Sprinkle the toasted coconut over the cool whip.
8.) Refrigerate for at least 1 hour and up to 24 hrs.
Enjoy! If you want to see some seriously beautiful step by step photo’s check out the link HERE to Jamie Cooks it up! She really does a wonderful job!