Easy Coconut Cream Pie

Coconut has been a favorite of mine since I was a little girl. So, it is easy to imagine that Coconut Cream Pie is at the top of my list of favorite desserts. I created a yummy, easy-to-make crust with crushed graham crackers, pretzels and pecans. Vanilla and coconut pudding make a quick filling for the creamy, dreamy center. Fluffy whipped cream and toasted coconut top it all to make a perfect Easy Coconut Cream Pie!

Every pie needs a good crust and this one is delicious. It combines graham cracker crumbs, crushed pretzels and finely chopped pecans to make a crust that is sweet, salty and nutty all at the same time. Mix it together in the food processor with melted butter to create a yummy crust for this luscious Easy Coconut Cream Pie.

Easy Coconut Cream Pie Recipe

What’s needed?

Crust:

• 1  1/2 cups of graham cracker crumbs
• 1/2 cup crushed pretzels
• 1/2 cup crushed pecans or walnuts
• 2 tablespoons sugar
• 6 tablespoons of melted butter

Filling:

• 3.4 ounce vanilla pudding mix
• 3.4 ounce coconut pudding mix
• 2 1/2 cups of cold milk
• 1/2 cup of shredded and sweetened coconut

Topping:

• 8 ounces heavy whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 1 cup shredded and sweetened coconut, toasted

How to make Coconut Cream Pie?

• Place the graham crackers, pecans, pretzels and sugar in a food processor. Pulse on high speed until crushed into crumbs and combined. Gradually add the melted butter and pulse until crumbs are coated. The crumbs will be moist and ready to press into your pie plate.

• Press the mixture into a 9-inch pie plate, making sure the crumbs are evenly pressed along the sides and bottom. Bake for 8-10 minutes at 350 degrees. Remove from the oven and cool slightly.

• Using an electric mixer, beat the pudding and the milk at medium speed until thick. Stir in the shredded coconut and pour the filling into the pie crust. Chill until firm.
• Beat the heavy whipping cream in a small bowl with an electric mixer. Add the sugar and the vanilla and beat until cream forms peaks. Do not over beat. Spread the whipped cream on the top of the coconut pudding layer. 
• To toast the coconut, spread a cup of shredded coconut on a baking sheet and bake for 2-4 minutes at 350 degrees. Remove from the oven when the coconut is lightly browned. Allow to cool.
• Add the toasted coconut to the top of the pie. Refrigerate for at least two hours. Serve cold and refrigerate any leftover pie. Recipe makes 8 servings.

This pie is inexpensive, easy to make and travels well to parties and family gatherings. You will love the sweet and salty crust and the luscious, creamy filling. So grab a fork and take a bite! This is one of the best pie recipes to keep in your dessert collection.