Coconut Cream Pie

This cream pie is as dreamy as a tropical beach vacation.

8 servings

Easy 30 minutes



for this recipe Coconut Cream Pie

Pie Crust:

1 package Shirriff Pie Crust
4 tbsp butter cold
3 - 5 tbsp cold water


1 package Shirriff Coconut Pudding & Pie Filling
3 cup milk


1 cup heavy cream
0.25 cup flaked coconut toasted
1 pouch Dr. Oetker Whip its




Pie Crust

Preheat oven to 425°F/220°C. Prepare Shirriff Pie Crust Mix as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool. 


Coconut Filling

Prepare Coconut Pudding & Pie Filling as instructed on the package. Allow to cool for 5 minutes. 


Whipped Cream

Beat cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set bowl in refrigerator for later.


Coconut Pie

Pour the pudding into the cooled pie crust. Cover and refrigerate for 3-4 hours. Remove the pie from refrigerator. Using a spatula, spread the whipped cream over top and sprinkle with the flaked coconut.