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 an ought to make for Thanksgiving dessert.
- 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
- toasted coconut for garnish
In a bowl, combine the dry pudding mix powder with 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!
Recipe Notes :
This recipe does make a tall pie. You will be able to get it all in the pie crust but if you prefer a shorter, more even (with the top of the pie crust) pie, then buy 2 pie crusts and divide the mixture between the two. DO NOT double the other ingredients.
If you prefer to not use Cool Whip then beat together 1 cup of heavy whipping cream + 3 tablespoons of powdered sugar until thickened and stiff peaks form.