Creamy Coconut Pie

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This Creamy Coconut Pie is filled with a creamy coconut and cream cheese filling and is topped with crunchy toasted coconut.

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I’m super excited to share another cool, tasty treat that’s perfect for these hot summer days (or any day for that matter).  This Creamy Coconut Pie has a decadent creamy, dreamy coconut filling and is topped with crunchy toasted coconut.   If you love coconut, you’re going to flip over this one.  It has all the great flavor of a traditional cream cheese pie, but with tons of coconutiness.  Is that a word?  It is now.  🙂

This Creamy Coconut Pie is filled with a creamy coconut and cream cheese filling and is topped with crunchy toasted coconut.

The toasted coconut topping is what really makes this one stand out.  And though you do have to turn the oven on to toast the coconut, the the rest is all no-bake.  And you can toast that coconut a couple days in advance.

Creamy Coconut Pie
Prep Time
15 mins
 

Creamy coconut and cream cheese filling is topped with crunchy toasted coconut in this Creamy Coconut Pie!  

Course: Dessert
Servings: 8 people
Author: Stacey Little | Southern Bite
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon almond extract
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 2 1/2 cups shredded sweetened coconut, divided
  • 1 (6-ounce) prepared graham cracker crust
Instructions
  1. Preheat the oven to 325°F. 

  2. In a large bowl, use a mixer to cream the cream cheese and powdered sugar together until smooth.  Mix in the almond extract.

  3. Using a spatula, fold in in the thawed whipped topping.  Stir in 1 1/2 cups of the coconut.  

  4. Spread the filling evenly into the prepared crust; refrigerate.  

  5. Toast the remaining 1 cup of coconut by spreading the coconut out on a baking sheet lined with parchment or a silicone baking mat.  Bake for 5 minutes then stir the coconut.  Continue baking in 5 minute intervals, stirring after each one, until you reach your desired color.  Once it starts to toast, it toasts very quickly.  Allow it to cool completely and then store the toasted coconut in an airtight container until ready to use.  

    Top the pie with the toasted coconut when ready to serve.  

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This Creamy Coconut Pie is filled with a creamy coconut and cream cheese filling and is topped with crunchy toasted coconut.

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Comments

  1. Khadija Patel says:

    What is frozen whipped topping. I live in the uk . Is there any alternative

  2. Hi Stacey,

    This looks amazing! Coconut gets a bad rap, but I think it’s because people haven’t been having toasted coconut — it makes all the difference in my opinion! Can’t wait to try!

  3. Claudine in Fort Worth, TX says:

    OOOH! Yum! Love anything with coconut. I’m definately making this for my 4th of July table.
    Thanks for sharing.

  4. Can I use whipped cream instead of Cool Whip?
    Thanks…..

  5. what is the difference between whipped cream (real whipped cream that is whipped) & stabilized whip cream..I don’t like to use the cool whip..in this & the lemonade pie, will whipped whip cream work?

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