Looking for a dessert that’s creamy and irresistible?

This Coconut Cream Pie is a must-try!

With a buttery crust, smooth cream cheese, and a rich coconut topping, it’s perfect for any occasion.

Ingredients

1 cup all-purpose flour
1/2 cup melted butter
2 tbsp sugar
1/2 cup chopped pecans (optional)
8 oz cream cheese (room temperature)
1 cup powdered sugar
1 cup whipped topping
1 small box coconut cream instant pudding
1 1/2 cups whole milk
Remaining whipped topping (about 1 cup)
1 cup toasted coconut

Instructions

Step 1: Preheat oven to 350°F. Mix flour, melted butter, sugar, and pecans. Press into a pan and bake for 15-20 minutes. Cool.

Step 2: Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over the cooled crust.

Step 3: Mix pudding with milk until thickened. Spread over the cream cheese layer.

Step 4: Spread remaining whipped topping over the pudding layer.

Step 5: Toast coconut and sprinkle on top.

Step 6: Chill for several hours or overnight. Serve chilled and enjoy.

Frequently Asked Questions (FAQs)

1. Can I use low-fat milk?

Yes, but whole milk gives the pudding a richer texture.

2. Can I make this pie in advance?

Definitely! It’s best made the night before so the flavors can meld.

3. How long will this pie last in the fridge?

It can stay fresh in the fridge for up to 3 days.

4. Can I substitute whipped topping with homemade whipped cream?

Yes, homemade whipped cream can be used for a fresher taste.

5. Is the pecan crust necessary?

No, it’s optional. You can omit the pecans if you prefer a simple crust.