Looking for my Old Fashioned Coconut Cream Pie? Click here!
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. 🙂
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.
Learn how to make a Homemade Graham Cracker Crust!
There’s something about a buttery, sweet, and salty graham cracker crust that makes for the perfect vessel for just about any pie. And while I am certainly no stranger to the convenience of a pre-made crust, sometimes I want to make a recipe a little special and make the crust, too.
How to make a Graham Cracker Crust
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon almond extract
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 ½ cups shredded sweetened coconut, divided
- 1 (6-ounce) prepared graham cracker crust
Instructions
- Preheat the oven to 325°F.
- In a large bowl, use a mixer to cream the cream cheese and powdered sugar together until smooth. Mix in the almond extract.
- Using a spatula, fold in in the thawed whipped topping. Stir in 1 ½ cups of the coconut.
- Spread the filling evenly into the prepared crust; refrigerate.
- 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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You saved my pie and thanksgiving desert thank you! My recipe was wrong I found yours and fixed my pie. I garnished it with maraschino cherries. Your recipe is our new favorite. Happy holidays
So happy to hear I could help!
Coconut is my weakness so of course I clicked on the link and will definitely be making this. Looks so easy and deeeelicious! Have you tried toasting the coconut in a dry skillet instead of using the oven? Just a suggestion, but I’ve had great luck with that method. I’m always looking for ways to avoid firing up the oven if there’s a way to do it on the stovetop, especially in the summertime! Thanks for the recipe!
I sure hope you’ll enjoy it! I have used the pan toasting method and it works great. I just find the heat from the oven gives a more even browning than the heat in a pan, but either will work and I’m always up for NOT heating up the kitchen!
Oh my goodness, this looks so good! I wish I could reach through the screen and grab a piece.
Thanks, Julie!!
Wow, this looks so delicious! I have already added the ingredients to my shopping list, and I cannot wait to taste it.
Hope you enjoy it!
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?
Rela whipped cream will sometimes separate and fall when mixed with other ingredients or when stored for a longer period of time. Stabilized whipped cream is real whipped cream that’s been stabilized with something like gelatin or even cream cheese. You can find quite a few recipes by simply Googling “stabilized whipped cream.”
Can I use whipped cream instead of Cool Whip?
Thanks…..
Yes, though stabilized whipped cream will be best.
OOOH! Yum! Love anything with coconut. I’m definately making this for my 4th of July table.
Thanks for sharing.
Sure hope y’all enjoyed it!
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!
I couldn’t agree more!
What is frozen whipped topping. I live in the uk . Is there any alternative
HercCe in the U.S., It’s sold as COOL WHIP.
You can use a stabilized whipped cream.