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Coconut cream pie with a cheesecake twist. Easy and simple thanks to the coconut pudding mix and Nilla wafer crust. It’s a no bake pie so it’s perfect to make the day ahead to save time! Coconut cheesecake cream pie is a must make for Thanksgiving dessert.
I’ve never been a fan of making cream pies from scratch (aka- without the instant pudding mix). I feel like they never turn out flavor and texture wise. Maybe I just have not found the recipe. But in the meantime, I will make my pies with pudding mix and cream cheese, and sometimes Cool Whip too!
My tips for making this recipeCoconut Cheesecake Cream Pie Recipe
- The recipe as made for 1 pie is thick and tall. If you want more servings + a “normal” thickness of pie then buy 2 cracker pie crusts and divide the mixture between the two pies. DO NOT double the pie ingredients. Only the pie crust. I have only ever made this as one pie and we love it! But the two pies is an option if you want more servings and a pie that does not look like a mountain on top
- Please use the half & half milk that the recipe calls for. You need the fat to thicken the pudding so it’s nice and thick and will hold up in the pie.
- The toasted coconut really adds an amazing flavor and texture to the finished pie. It is optional but I would really recommend you toast some coconut and sprinkle it on top before serving. It will be worth it!
- I prefer using the Nilla wafer pie crust (store-bought) but you can use a graham cracker crust as well if you prefer.
- If you do not want to use the Cool Whip you can make your own. Beat 1 cup heavy whipping cream + 3 tablespoons powdered sugar until thick and stiff peaks form. This will replace an 8 oz container of Cool Whip.
Coconut cream pie with a cheesecake twist. Easy and simple thanks to the coconut pudding mix and Nilla wafer crust. It's a no bake pie so it's perfect to make the day ahead to save time! Coconut cheesecake cream pie is a must make for Thanksgiving dessert.
Ingredients
- 1 ready-to-use Nilla Wafer crust
- 2 boxes (3.4 oz each) coconut instant pudding
- 2 cups half & half milk
- 1 bar (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tub (8 oz) Cool Whip
- toated coconut for garnish
- In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.
- In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
- Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid and let refrigerate for at least 8 hours, but preferably overnight.
- When ready to serve make the toasted coconut and sprinkle on top of the pie. Heat oven to 325 degrees. Spread 1 cup (or however much you want) of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir the coconut around, and bake for another 4 minutes or so until the coconut is browned and toasted. Watch it carefully!
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from #Bangladesh #News aka Bangladesh News Now!!!
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