Instructions
Step 1: Prepare the Filling
In a large bowl, whisk together the instant pudding mixes and cold whole milk for 2-3 minutes until thick and smooth.
Step 2: Fold in Coconut & Cream
Gently fold the 1 ½ cups of shredded coconut and the 1 ½ cups of whipped topping into the pudding mixture using a spatula. Stir until just combined and no white streaks remain.
Step 3: Assemble the Pie
Spoon the creamy coconut filling into the pre-made pie crust. Smooth the top with a spatula or the back of a spoon.
Step 4: Add the Topping
Sprinkle the toasted coconut evenly over the entire surface of the pie. For an extra touch, you can pipe additional whipped topping around the edges.
Step 5: Chill to Set
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 6: Serve
Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled.
Chef’s Notes & Tips
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Toasting Coconut: Spread shredded coconut in a dry skillet over medium heat. Stir constantly for 3-5 minutes until it turns a light golden brown and becomes fragrant. Transfer to a plate to cool immediately.
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For a Lighter Pie: You can fold in an extra ½ to 1 cup of whipped topping to make the filling even fluffier and less dense.
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DIY Crust: To make your own graham cracker crust, mix 1 ½ cups crumbs with ⅓ cup melted butter and ¼ cup sugar. Press into a pie dish and chill for 30 minutes.
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Key to Success: Using cold whole milk and instant pudding mix is crucial for the filling to set properly without baking.
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