Quick Coconut Cream Pie
Quick Coconut Cream Pie with Pineapple is super easy thanks to the addition of condensed milk and instant pudding mix.
Servings 12
Ingredients
Graham Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons butter melted
Coconut Filling
- 1 cup heavy cream
- 8 oz. package cream cheese, softened
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
- ¾ cup cold water
- 1 4-serving size package instant coconut pudding mix
- 1 teaspoon vanilla extract
- ½ teaspoon good quality coconut extract (optional)
- ⅓ cup sweetened flaked coconut
- Small can of crushed pineapple drained and patted dry
Sweetened Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup confectioners' sugar
- 1 teaspoon good quality vanilla
Garnish
- A handful of lightly toasted sweetened flaked coconut
Instructions
- Mix together crumbs, sugar and butter. Press into a 9 inch deep dish pie plate and bake for 6 minutes at 375 degrees F. Let cool completely.
- Meanwhile, beat the cup of cream until stiff peaks form, then set it aside.
- In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in water, coconut pudding mix and both extracts and beat until smooth. Stir in pineapple and sweetened flaked coconut. Fold in the whipped cream.
- Pour into prepared pie crust and chill for 30 minutes or until set. Garnish with whipped cream and toasted coconut.
- To make sweetened cream for topping, whip 1 cup of heavy whipping cream until soft peaks form. Add ¼ cup of powdered sugar and 1 teaspoon of vanilla and beat until peaks are stiff. Pipe over top of pie or just spread it.
