Easy Coconut Cream Pie
Ingredients
**All-Butter Pie Crust:**
- 1/2 cup Cold Butter cubed
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 1/2 cup Buttermilk or water plus 1/2 teaspoon vinegar
**Coconut Cream Pie Filling:**
- 2 3.4 ounce packages Instant Vanilla or Coconut Dry Pudding Mix (6.8 ounces total)
- 1 14-ounce can Sweetened Condensed Milk
- 2 cups Whole Milk
- 1 teaspoon Coconut Extract optional
- 1 cup Sweetened Flaked Coconut
- 1/2 cup Heavy Cream whipped and folded in
**Topping:**
- 1 1/2 cups Heavy Cream
- 1/3 to 1/2 cup Powdered Sugar
- Toasted Coconut Flakes optional
Instructions
**Pie Crust:**
- In a food processor, blend butter, flour, salt, and buttermilk until a ball forms.
- Roll into a circle and press into a 9-inch pie plate, fluting the edges. Find more details [here](https://www.modernhoney.com/butter-flaky-pie-crust/).
- Preheat oven to 400 degrees. To blind bake the crust, place parchment paper on top and fill with Pie Weights, Rice, or Beans. Press against the sides.
- Bake at 400 degrees for 10-13 minutes. Remove parchment paper and weights, then return to oven for an additional 7-9 minutes (total 17-22 minutes).
**Coconut Cream Filling:**
- In a bowl, mix instant pudding, sweetened condensed milk, whole milk, and coconut extract. Whisk until smooth. Cover and refrigerate.
- Once the pie crust has cooled, assemble the pie.
- Whip 1/2 cup of heavy cream until stiff peaks form. Gently fold into the coconut cream pie filling along with flaked coconut. Spread into the pie crust and refrigerate for 2 hours.
- When ready to serve, whip the remaining 1 1/2 cups of heavy cream with powdered sugar until stiff peaks form. Pipe or spread on top of the filling. Sprinkle with toasted coconut flakes.
- Chill until ready to serve.
Notes
Wondering about the pudding mix? This coconut cream pie uses a boxed pudding mix; any dry mix where you add milk will work. Jell-O brand instant pudding in vanilla or coconut cream flavor is recommended—avoid the cook and serve pudding mix. Get ready for a slice of heaven!