Blackberry Coconut Cream Pie

Nancy Allen


What an easy and delicious cream pie I threw together this morning with ingredients I already had in my pantry.


★★★★★ 1 vote

6-8 slices
15 Min
15 Min
Stove Top


Add to Grocery List

  • 1 box
    4.6oz.jello vanilla cook and serve pudding
  • 3 c
  • 1/4 c
    coconut, flaked
  • 1/2 c
    blackberries (i used frozen)
  • 1
    6oz. shortbread pie crust (keebler)
  • ·
    garnish with whip topping if desired

How to Make Blackberry Coconut Cream Pie


  1. In a medium saucepan pour the milk and pudding mix and cook on lo/medium heat until the pudding bubbles and thickens a little about 15 minutes or so. Add the coconut and stir well.
  2. Rinse the frozen blackberries in warm water and drain. Spoon the fruit into the crust evenly.
  3. Then pour filling over the fruit to the top of crust. cover with a piece of plastic wrap pressed slightly to fit the top so skin won't form on pudding.
  4. Refrigerate 1-2 hours until filling is firm. *Garnish with whip cream if desired.

Printable Recipe Card

About Blackberry Coconut Cream Pie

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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