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Coconut Cream Pie

8 servings
Easy
30
This cream pie is as dreamy as a tropical beach vacation.
Ingredients
How to Prepare
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Ingredients

Pie Crust
1 packageShirriff Pie Crust
4 tbspbutter cold
3 - 5 tbspcold water
Pudding
1 packageShirriff Coconut Pudding & Pie Filling
3 cupmilk
Topping
1 cupheavy cream
0.25 cupflaked coconut toasted
1 pouchDr. Oetker Whip It

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1

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. 

2

Coconut Filling

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

3

Whipped Cream

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

4

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.