Coconut Cream Pie

Brenda Nance


This is a really good dessert. I make it on special occasions, and everyone goes back for seconds.


★★★★★ 2 votes

20 Min
20 Min


  • 1 c
  • 1/2 c
    butter melted
  • 2 Tbsp
  • 1/2 c
    chopped pecans
  • 8 oz
    cream cheese room temperature
  • 1 c
    powder sugar
  • 1 c
    whipped topping
  • 1 small
    package instant coconut cream pudding
  • 1 1/2 c
    whole milk (any milk will do, but whole milk makes pudding so much tastier)

How to Make Coconut Cream Pie


  1. For the crust: Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
  2. Layer two: Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
  3. Layer three: Mix until thickened. Spread over cream cheese mixture.
  4. Top with the remaining tub of whipped topping.
  5. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

Printable Recipe Card

About Coconut Cream Pie

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

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