Coconut Cream Pie

I haven’t written about anything sweet in a little while. I’m a pretty savory type of person, but I won’t say that I don’t have a couple of sweet teeth in my mouth; okay maybe more than a couple. My family really does love coconut cream pie. I’m not really the most savvy of bakers with crust and all that, but I can make something simple and with a little help from the grocery store, I’m sure others could make this easy as pie. So, I’m a big fan of Jello Pudding.  It’s probably the least expensive way to make pudding, because cream is expensive, eggs, and everything else. Not to say I don’t enjoy a lovely custard or homemade butterscotch pudding, but when you have yoga and homework and everything else life throws in your face, maybe a little box can give you peace of mind and no one will ever know! I’ve already shown you my Banana Vanilla Creme Wafer Pie  and Simple Whipped Cream Pistachio Pie so let’s add this easy Coconut Cream Pie to the mix. Try one out; even the less experienced pie putter- together-person can put this one together.

Coconut Cream Pie

1 large box of vanilla jello pudding

1 14 oz can coconut milk

2 ½ cups heavy whipping cream

1 tablespoon powdered sugar

1 ½ cups sweetened coconut flakes

1 graham cracker crust

In a pan, on low heat, toast 1/2 cup of the coconut flakes till lightly browned. Set aside and cool.

In a large bowl, place contents of pudding package. Place coconut milk inside pudding and mix together till incorporated. Fold in 1 cup of coconut flakes.

In another bowl, place cold heavy whipping cream and add powdered sugar, then mix with a hand blender till whipped cream becomes stiff, about 6-7 minutes depending on your mixer.

Add about ¼ cup of pudding to your whipped cream and fold in with a spatula.

Using the toasted coconut, place a small sprinkle of coconut on the bottom of the crust and layer the pudding in the bottom of the pie shell, about ½ way up, sprinkle some coconut between, then layer about ½ of the whipped cream, then the rest of the pudding.

Clarification – When using the toasted coconut use about 1/4 cup it in the pie and reserve  1/4 cup for the top of the pie as desired. This will not effect the taste just the look if you happen to use more or less in either place.

Finally, add the rest of the whipped cream and smooth out over the top, so the pie is a large mound. Press the remaining toasted coconut into the whipped cream, and refrigerate about 1 hour till set.

Enjoy

Cheers

-Unrivaledkitch