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You are here: Home / Cakes & Pies / Mile High Coconut Cream Pie

Mile High Coconut Cream Pie

January 2, 2016 by Melissa 8 Comments

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This Mile High Coconut Cream Pie is proof you’ll never see a skimpy pie come out of my kitchen. It’s filled with a dreamy no bake filling that makes you want to stop and savor each and every bite. While the ingredients are quite common and easy to find, you won’t believe the way they taste when they come together.  The filling makes enough for 2 pies but, not for me I simply love making one pie with it just to see the eyes of my dessert eaters light up when it’s sliced and served.

Mile High Coconut Cream Pie

The base of the filling is a dry whipped topping mix combined with vanilla pudding. Dream Whip is a brand of whip topping mix you can easily find on the baking aisle of most any local grocery stores. It gives a really pleasing texture and taste to the pie filling. One box contains 2 envelopes and for this recipe I use both. Start with a homemade or quality premade pie crust, whatever your preference, baked and cooled. Fill it up with the fluffy coconut cream filling and it’s a coconut lovers dream come true.

Mile High Coconut Cream Pie

You may also like: Double Coconut Muffins, Coconut Cream Pie Dip and Coconut Cream Pudding Cookies.

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Helpful Kitchen Items:

  • Pie Dish
  • Hand Mixer
  • Baking Sheet
  • Pie Server



Mile High Coconut Cream Pie
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Mile High Coconut Cream Pie

Servings: 8
Author: Melissa Sperka

Ingredients

  • 1 9-inch frozen deep dish pie crust
  • 1 2.6 oz box Dream Whip {2 envelopes use both)
  • 2 3/4 cup cold half & half divided
  • 1 3.4 oz box instant vanilla pudding
  • 1 3.4 oz instant coconut cream instant pudding mix
  • 1 cup sweetened flaked coconut plus 1 Tbsp
  • 3 egg whites
  • 1/2 tsp cream of tarter
  • 1/4 cup granulated sugar

Instructions

  • Preheat the oven to 375°F. Prick the bottom of the crust with a fork. Fit with parchment and fill with beans or pie weights. Blind bake the pie crust for 8-10 minutes then remove the pie weights and bake for an additional 3-5 minutes. Cool completely.
  • In the bowl of a stand mixer, whip both envelopes of Dream Whip with 1 3/4 cup half & half until soft peaks form, around 5 minutes.
  • Add both the vanilla pudding mix and the coconut cream pudding mix and the remaining 1 cup half & half to the bowl. Whip for 2 minutes or until thickened.
  • Mix in 1 cup flaked coconut by hand. Pour the filling into the cooled shell and spread evenly. Set aside.
  • In a clean mixing bowl, whisk the egg whites. Add the cream of tarter and gradually add the granulated sugar. Whip until stiff peaks form.
  • Spread the meringue over the filling. Sprinkle with 1 Tbsp flaked coconut.
  • Place onto a baking sheet and into the oven. Broil for 5 minutes turning as needed for even browning of the meringue.
  • Chill for 4 hours.
Tried this recipe?Mention @melissassk or tag #melissassk!

Mile High Coconut Cream Pie

MORE FROM MELISSA'S SOUTHERN STYLE KITCHEN!

Filed Under: Cakes & Pies, Desserts, Holiday, Southern Comfort Food Tagged With: coconut, coconut cream, coconut meringue pie, coconut pie, no bake coconut cream pie, pie

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Comments

  1. Lori S says

    March 10, 2016 at 7:39 pm

    This is soooooooo good! I used a nilla wafer crust since I am not a fan of pie crusts otherwise I kept the recipe the same. I made it for work and half of it was gone before 10 am 🙂

    Reply
    • Melissa says

      March 10, 2016 at 7:42 pm

      A cookie crust is delicious as well, so happy you enjoyed this one. ☺

      Reply
  2. Debbie Black says

    December 19, 2016 at 10:07 pm

    In making this pie how would it be if I made it into 2 pies. Would it be very thick?

    Reply
    • Melissa says

      December 19, 2016 at 10:14 pm

      It would make 2 pies easily but, the filling would be best made in a standard pie crust and not a deep dish.

      Reply
  3. carol Pancheri says

    February 17, 2017 at 12:19 am

    When I try to get recipe for Swiss potato recipe it cones up mile high coconut cream pie. Tried several times

    Reply
    • Melissa says

      February 17, 2017 at 9:18 am

      I’m not certain why you’re seeing that but, search my recipe index for the recipe you want.

      Reply
  4. Shirhley says

    January 15, 2018 at 11:33 am

    Went I cut the pie the egg white messup had do keep it from mess up

    Reply
    • Melissa says

      January 15, 2018 at 6:53 pm

      Meringues can do that. Use a sharp knife and cut carefully. Also, make sure you use the cream of tarter to it help it set.

      Reply

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about hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create. more

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