Tuesday, December 1, 2009

Coconut Cream Pie

1 large box vanilla pudding
2 1/2 cups milk
1/2 bag flaked sweetened coconut
2 8oz containers Cool Whip
1 TBSP butter
pie crust

Add butter to medium saucepan. Add flaked coconut and brown over medium heat. Stir as you go, to allow for even cooking.

Allow coconut to cool on a plate (covered with a paper towel). Should take half an hour or so.

Prepare vanilla pudding according to pie filling directions. Cool in fridge for 5 minutes.

Stir in flaked coconut (saving 1/2 cup out for topping) and one small container of Cool Whip.

Pour mixture into pie crust (my favorite homemade one can be found here, or bake a pre-made one according to the directions) and top with other container of Cool Whip and leftover 1/2 cup of coconut.

Best when prepared the night before...or after at least a few hours of refrigeration.

Comments from the cook: My FAVORITE. Not lying. Not exaggerating. My ALL TIME FAVORITE PIE. Even better when made in my mom's homemade crust. But, from what I've learned, most people aren't interested in making crust from scratch. So, just go ahead and settle with the store-bought kind. Granted, you won't know the full extent of the delicacy, but you'll get close enough to know what I've been ranting and raving about. MY FAVORITE.
Originally shared by my mom, a fellow ultimate-lover-of-all-things-pie.


  1. Just wanted to let you know one of my friends added this blog to her list - she loves what you have on here and has tried several of the recipes - especially liking the baked potato soup. I have tried some also and wanted to be sure you know you have some fans!!!

  2. She really means it...it is her FAVORITE..mine too. WE LOVE THIS PIE. If you really want to kick it up a notch, use real whipping cream on top...yikes. YUMMMMM


Related Posts Plugin for WordPress, Blogger...