This pie not only looks like a fluffy cloud of coco-nutty goodness, it’ll also make you feel like you’re floating on a cloud from the first bite! And let me assure you, that first bite will not be your last. You may not stop “biting” until the whole pie is gone, so might I suggest making a couple extra pies in case you’re expecting company? Toasted coconut, coconut pudding, and whipped cream makes this dessert come to life.
Although this pie does not require baking, you will still need to toast the shredded coconut in the oven for about 10 minutes. Toasting the coconut gives it a satisfyingly crunchy texture that compliments the creamy richness of the pie quite nicely. The coconut also develops a beautiful color gradient that looks amazing once sprinkled all over the final product.
I purchased a ready-made graham cracker crust to save on time but you can easily make your own with crushed graham crackers and butter. Other than the crust, this pie consists of four easy layers: coconut pudding, toasted coconut, more coconut pudding, and whipped cream. Then top it all off with a heavy sprinkle of more toasted coconut.
This pie is unlike any Coconut Cream Pie you’ve had before all thanks to those sweet toasted coconut flakes. So, if you want an easy, quick pie recipe that still looks like a million bucks, then read on for the full instructions. And please let me know how you like it!
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.