Coconut Cream Pie Deluxe

by Sheryl

This indeed is a deluxe pie, it has a nutty crust with a cream pie filling and topped with toasted coconut. It is a delightful treat that is always a winner!


1 cup walnuts, chopped fine
1 cup all-purpose flour
1 stick butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
16 oz Cool Whip lite, thawed
3 3/4 cup half and half
2 pkg coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
1 cup shredded coconut

How to make Coconut Cream Pie Deluxe

Step 1: Prepare the oven. Preheat it to 350 degrees. Lightly grease a 13 x 9-inch glass pan.

Step 2: Mix a stick of softened butter, a cup of flour, and a cup of minced walnuts. Combine until incorporated.

Step 3: Pour the mixture and press evenly in the bottom of the greased pan.

Step 4: Place inside the preheated oven and bake for about 13 to 15 minutes. Cooking time will depend on whatever oven you use.

Step 5: Make sure to just slightly brown the edges. Then, remove from the oven, and it cool.

Step 6: Lightly toast 1 cup of shredded coconut in a small skillet and set aside to cool.

Step 7: In a mixing bowl, place 1 package of the softened cream cheese with a cup of powdered sugar. use your hand to mix, then, whip for a few minutes with an electric mixer until the mixture is fluffy.

Step 8: Now, fold in 1/3 of the whipped topping into the mixture. Set aside.

Step 9: Spread using smooth strokes the Cool Whip or cream cheese mixture onto the cooled crust.

Step 10: Place both packages of the coconut cream pudding and milk in a heavy bottom pot. Whisk and bring to a boil. Be careful not to burn the bottom.

Step 11: Then, evenly spread the cooled pudding on top of the crust mixture.

Step 12: And spread the remaining cool whip on top.

Step 13: Garnish with toasted coconut.

Step 14: Place in the fridge to chill for at least 2 hours or overnight. This pie can even be kept for days.

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