Dreamy Coconut Cream Pie
Every bite of Dreamy Coconut Cream Pie will leave you yearning for more. This fluffy and sweet cream pie recipe has the perfect flavor for summer. The creamy filling is loaded with coconut flavor and shredded coconut, and is sure to hit the spot for coconut lovers. The crumbly crust is homemade, and the topping is a simple, delicious merengue.
Bring this sweet treat to your next picnic or summer party and prepare to be overwhelmed with compliments. This is one pie that nobody will be able to resist. Coconut cream pies are perfect for summertime because of their fresh, tropical taste, but if you want a sweet and creamy dessert to bring some joy into fall or winter months, this recipe should be your number one choice. The homemade creamy coconut filling will be a hit with the whole family.
Makes1 Large Pie
Preparation Time30 min
Cooking Time25 min
Ingredients
- 1 baked pastry crust
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- For the Filling:
- 1 package vanilla instant pudding, plus milk required per package instructions
- 1/2 teaspoon coconut extract
- 1/4 teaspoon vanilla
- 1/2 cup shredded coconut
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- For the Topping:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoon sugar
- 1/4 teaspoon vanilla
- 2 tablespoon shredded coconut
Instructions
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Prepare and bake a single crust pastry and allow to cool, or use a pre-made pie crust.
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In a medium bowl prepare pudding mix according to package directions, whisking in the coconut extract and vanilla. When the pudding is smooth, stir in the shredded coconut and set aside for 10 minutes to firm up.
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Preheat oven to 400 degrees F. In bowl of electric mixer beat egg whites until foamy, then add the cream of tartar and mix to dissolve. With machine running, add sugar slowly. Stir in vanilla and continue to whip until very firm peaks form.
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Spoon filling into the baked pie shell. Spoon topping onto pie filling and swirl with the back of a spoon or spatula, pushing the edges to touch the crust all around. Sprinkle with coconut and bake for about 7 minutes or until topping is golden brown. Watch carefully to be sure the coconut does not burn.
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Allow to stand at room temperature for 1 hour before serving or chill, lightly covered with plastic wrap, up to 1 day before serving.
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