Coconut Cream Crescent Pie

Cassie *


What a unique,quick,delicious pie. I was amazed at how the crescents made such a delicious looking crust!

This would be a great recipe when needing something quick, and don't want to spend hours in the kitchen. I will be trying different versions of this.

I hope you try it!


My photos


★★★★★ 3 votes

15 Min
10 Min


  • 1 tube(s)
    pillsbury crescent rolls
  • 1 Tbsp
  • 1 - 4
    serving coconut cream pie filling ( instant ) or french vanilla
  • 1 3/4 c
    cold milk
  • 1/2 to 1 tsp
    coconut extract ( i used 1/2 tsp ) - if using french vanilla pudding, use 2 tsp extract
  • 2 c
    cool whip, thawed
  • 1/4 c
    coconut, toasted

How to Make Coconut Cream Crescent Pie


  1. Heat oven to 375°F.
    Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar.
  2. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
  3. Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping.
  4. Spread in cooled crust.
  5. Sprinkle with toasted coconut. I piped some extra cool whip around the edges for decoration. Probably about a cups worth.

    Refrigerate at least 1 hour. Store covered in refrigerator.

Printable Recipe Card

About Coconut Cream Crescent Pie

Course/Dish: Pies, Puddings
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtags: #coconut, #Cream, #crescents

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