This recipe was requested after posting a photo on Facebook. It’s super easy and very quick. Why? Because it’s not entirely “homemade”. If you’re not into that kind of thing, that’s fine. But it’s an option I wanted to present.
Has it been hot outside and a cool dessert would hit the spot? Or maybe it’s winter, you are dreaming of warm sunny days and something a little tropical would hit the spot. Well this recipe will fit both categories. It is Quick and Easy Coconut Cream Pie (QECCP). Quick? Yes, in just minutes. Easy? Yes, even a non-baker can make this. It’s even great for kids to help make.
This isn’t completely homemade in the sense that you don’t slave over a hot stove cooking for hours on end. But you can add homemade touches to it. As a matter of fact, there are many variations you can make throughout the recipe.
So let’s get started!
What to do:
First bake a pie crust according to the instructions. You can buy the refrigerated crusts or a frozen crust. Let it cool COMPLETELY. I made one from scratch so it would taste a bit more homemade.
While the crust is cooling, take the extra 1/4 cup of coconut and spread it out in a thin layer on a cookie sheet. Bake at 325° until lightly browned. Take out of oven and let it cool.
After the pie crust is cool, combine the pudding mix and cold milk in a bowl. Mix for about 1 1/2 – 2 minutes. You can mix by hand or use an electric mixer.
Next add the 1 cup coconut to the pudding and stir by hand until completely mixed. Immediately pour this into the cooled pie crust.
Take the whipped topping and spread over the top of the pudding. (You can whip up and use real whipped cream to add a homemade touch)
The toasted coconut should be cool now. Take this coconut and sprinkle all over the top of the whipped topping. You don’t have to use all the coconut if you don’t want to.
Chill in the refrigerator for about 10 minutes or until pudding is set. If your milk was really cold, that might be sooner! Cut, serve, enjoy! Store any leftovers in the refrigerator.
See? Wasn’t that easy? And the results are worth it!
Hints and tips:
This is so easy you can make it with limited equipment and limited time. I even made this while on vacation in Hawaii! You just need a few things. You do need access to an oven but it can be a toaster oven if the pie pan fits. I just bought a disposable pie pan for the crust. One cup of milk is eight ounces. Most standard sized cups or mugs hold 8 oz. A larger sized bowl from a dollar store would be a good choice. You could use the bowl later to hold popcorn so it doesn’t go to waste. All the other ingredients can be purchased at the store. The reason I used vanilla pudding is because I couldn’t find coconut pudding at the store in Hawaii! Go figure. But since I was adding coconut, it didn’t matter. When I got home and made this with coconut pudding, we decided we liked the vanilla in it better.
1 pie crust shell 9” (refrigerated crust from the store, or a frozen one, or homemade crust recipe)
1 box of instant vanilla pudding (instant regular or sugar-free. You can also use coconut flavor pudding)
1 3/4 cups of cold milk (any kind you like that works for pudding. I used skim.)
1 tub of frozen whipped topping, thawed (like CoolWhip or make real whipped cream. You could even use the kind in can but it won’t hold up after the first day.)
1 cup sweetened shredded coconut
And 1/4 cup more sweetened shredded coconut
Let me know how yours turns out.