Real Recipes From Real Home Cooks ®

coconut cream crescent pie

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

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! Enjoy! My photos

(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For coconut cream crescent pie

  • 1 tube
    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.