KILLER CREAMY COCONUT PIE
SUNNY DAYS AND SANDY BEACHES, PLEASE!
It was the middle of winter when I originally wrote this, and I was dreaming of summer.
When I think of warm summer days, I instantly think of coconut.
Coconut drinks. Coconut shrimp. Coconut lotion.
Coconut is synonymous with warm weather and toes in the sand for me.
It was this longing for hot days that got me seeking out this cool dessert.
…and believe me: This one is a hit.
Why You’ll Love This Recipe
This Killer Creamy Coconut Pie brings the essence of summer to your table, regardless of the season. Its no-bake nature makes it super convenient, and the creamy coconut flavor is a delightful treat that anyone will appreciate. With just a few simple ingredients and steps, it’s an easy dessert that delivers a big taste of the tropics.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- 9-inch pie dish (if not using a pre-made crust)
Ingredients
- 1 graham cracker crust (9 inches)
- 1-1/2 boxes of instant vanilla pie filling (5.1 oz boxes, approx. 7.5 oz for recipe)
- 1 tub of frozen whipped topping (8 ounces), thawed
- 1/2 cup sweetened shredded coconut
- 1 teaspoon vanilla flavoring / extract
- 2-3/4 cups cold milk
- Additional shredded coconut, toasted (for garnish)
Step-by-Step Instructions
- Whisk: In a large bowl, whisk together the instant vanilla pie filling, cold milk, and vanilla extract for about 2 minutes until well combined.
- Fold: Gently fold in the whipped topping and 1/2 cup of shredded coconut into the mixture.
- Assemble: Pour the creamy mixture into the graham cracker crust.
- Garnish: Sprinkle the top with toasted shredded coconut for a tasty and decorative touch.
- Chill: Refrigerate the pie until it’s time to serve, allowing the flavors to meld and the pie to set.
Tips for Success
- Ensure your whipped topping is fully thawed for easy mixing.
- Toast the coconut by spreading it on a baking sheet and placing it under the broiler for a minute or two, watching closely to avoid burning.
Additional Tips and Variations
For a twist, consider adding a splash of coconut rum to the pie filling for an adult version or swirling in some melted chocolate for a coconut-chocolate combo. You could also incorporate a layer of sliced bananas on top of the crust before adding the filling for a tropical banana-coconut pie.
Nutritional Highlights (Per Serving)
Calories: Approximately 320
Carbohydrates: 40g
Fat: 16g
Protein: 4g
Fiber: 1g
Frequently Asked Questions (FAQ)
Q: Can I use a homemade crust?
A: Absolutely! A homemade graham cracker crust will work wonderfully with this pie.
Q: How long will this pie keep in the fridge?
A: It will keep for up to 3 days, although it’s best enjoyed fresh.
Q: Can I make this pie dairy-free?
A: Yes, you can use a non-dairy milk and whipped topping substitute to make it dairy-free.
Conclusion
Why wait for summer to enjoy the taste of coconut? This Killer Creamy Coconut Pie is a perfect way to bring some sunshine into your day, no matter the season. Try it out and let the creamy, tropical flavors transport you to a sandy beach. We’d love to hear how it turns out for you, so be sure to share your experience and any creative twists you tried!
