Real Recipes From Real Home Cooks ®

coconut cream pie deluxe

(4 ratings)
Blue Ribbon Recipe by
Judy Nieman
The Villages, FL

This is a recipe that I use when I make a coconut creme pie but I converted it to a 13x9. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling. This is achieved by using the half and half instead of milk.

Blue Ribbon Recipe

We love that Judy made this into a coconut cream sheet pie rather than a regular pie. Each layer is delicious! The bottom is crunchy and nutty. The next layer has a hint of tanginess from the cream cheese. Sweet and creamy, the coconut pie filling layer is luscious. Fluffy with sweet bits of toasted coconut in every bite, the top layer is divine.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 - 14
prep time 30 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients For coconut cream pie deluxe

  • 1 c
    walnuts, chopped fine
  • 1 c
    all-purpose flour
  • 1 stick
    butter, softened
  • 8 oz
    cream cheese, softened
  • 1 c
    powdered sugar
  • 16 oz
    Cool Whip lite, thawed
  • 3 3/4 c
    half and half
  • 2 pkg
    coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
  • 1 c
    shredded coconut

How To Make coconut cream pie deluxe

  • 1
    Preheat oven to 350 degrees.
  • Crust baking in the oven.
    Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of the pan. Bake for 13-15 minutes depending on your oven. You just want to see slight brown on the edges. Completely cool.
  • Toasting shredded coconut in a skillet.
    Put 1 cup shredded coconut in a small skillet and toast lightly. Set aside to cool.
  • Beaten cream cheese and sugar with whipped topping folded in.
    Beat 1 package softened cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with an electric mixer until fluffy. Fold in 1/3 of the whipped topping into the mixture and set aside.
  • Cool Whip cream cheese layer spread over crust.
    After crust is cool spread Cool Whip/cream cheese mixture onto crust using smooth strokes.
  • Coconut cream pie pudding prepared in a saucepan.
    In heavy bottom pot put in both packages of coconut cream pudding and milk; whisk. Slowly bring to a boil being careful not to burn the bottom. Set aside to cool.
  • Cool Whip spread over pudding layer.
    Spread cooled pudding onto crust mixture. Spread the rest of the Cool Whip on top.
  • Sprinkling toasted coconut over pie.
    Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days.