Coconut Cream Pie

I'm not sure why coconut is so polarizing, but apparently it is. People either seem to love it or hate it. I am firmly in the "love it" category. I'm also a super-fan of pie, pretty much any type is good by me. I almost always have a few of those premade pie crusts in my freezer, just in case the mood strikes. I know, I know...homemade is SO much better. And there are TONS of homemade pie crust recipes out there that promise to be the best ever. I typically don't have patience time for that though. The best pie-maker I know is my Aunt Lisa. She makes a banana cream pie that is legendary, every part is from scratch. Maybe one day I'll sweet talk that recipe out of her for our blog. Until then I'd like to present you with this any-fool-can-make-it Coconut Cream Pie. It only calls for 6 ingredients and requires about 10-15 minutes of active cooking. Its a fantastic dessert for Easter, Mothers Day, Fathers Day, Wednesday... Its so easy you can make it on a weeknight when your sweet tooth is screaming at you. I don't know about you, but that's my kind of dessert! There are two little things that make this pie taste homemade.

1. Toast the coconut. DO NOT SKIP THIS PART. It adds so much more flavor.

2. Use real, full-fat heavy whipping cream. Not Cool Whip or ReddiWhip or any other kind of premade "whip" you can find.



Sugar Free Version- I may have mentioned that I gave up sugar for Lent. (I'm sure I've mentioned it, its the only thing I've been able to think about for the past month). So I had to find some desserts I could make sugar-free. This was one that was relatively easy to convert. If you want to omit the sugar in this recipe simply use a sugar-free version of the vanilla pudding mix, use honey to sweeten the whip cream instead of sugar and use unsweetened coconut flakes (you can find them at Trader Joes/Whole Foods). It tastes VERY similar to the normal version!

~Wendy

Coconut Cream Pie

Recipe Type: Dessert

Author: Wendy

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 8

Ingredients

• 1 pkg instant vanilla pudding


• 1 3/4 c. coconut flakes


• 1 3/4 c. milk


• 2 c. heavy whipping cream


• 2 Tbsp sugar


• 1 premade pie crust

Instructions

1. Bake your premade pie crust according to the package instructions for a cream filled pie. Remove from oven and let cool completely.


2. In a skillet over medium heat cook the coconut, stirring frequently until slightly browned. Remove from heat and cool completely. Be sure to stir frequently as the coconut can burn very quickly.


3. Using a stand mixer or hand held mixer, beat the heavy whipping cream and sugar together until it forms soft peaks. Set aside.


4. In another large bowl combine the instant pudding and milk. Stir with a whisk until the pudding has reached a thick consistency.


5. Stir in 1 1/2 cups of the toasted coconut, reserving the remaining 1/4 cup for later.


6. Fold one cup of the whipped cream into the pudding/coconut mixture until combined.


7. Transfer the pudding mixture to the prepared pie crust. Use a spatula to create a smooth, flat top.


8. Top with the remaining whipped cream and toasted coconut.


9. Refrigerate for 1 hour before serving.

Notes

If you don't have time to refrigerate the pie for an hour, put it in the freezer for 20 minutes. You can add 1 Tbsp of vanilla extract to the whipping cream before its whipped for additional flavor.

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