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.
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.
You may also like: Double Coconut Muffins, Coconut Cream Pie Dip and Coconut Cream Pudding Cookies.
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Helpful Kitchen Items:
Mile High Coconut Cream Pie
Ingredients
- 1 9-inch frozen deep dish pie crust
- 1 2.6 oz box Dream Whip contains 2 packages. 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.
Lori S says
March 10, 2016 at 7:39 pmThis 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 🙂
Melissa says
March 10, 2016 at 7:42 pmA cookie crust is delicious as well, so happy you enjoyed this one. ☺
Debbie Black says
December 19, 2016 at 10:07 pmIn making this pie how would it be if I made it into 2 pies. Would it be very thick?
Melissa says
December 19, 2016 at 10:14 pmIt would make 2 pies easily but, the filling would be best made in a standard pie crust and not a deep dish.
carol Pancheri says
February 17, 2017 at 12:19 amWhen I try to get recipe for Swiss potato recipe it cones up mile high coconut cream pie. Tried several times
Melissa says
February 17, 2017 at 9:18 amI’m not certain why you’re seeing that but, search my recipe index for the recipe you want.
Shirhley says
January 15, 2018 at 11:33 amWent I cut the pie the egg white messup had do keep it from mess up
Melissa says
January 15, 2018 at 6:53 pmMeringues can do that. Use a sharp knife and cut carefully. Also, make sure you use the cream of tarter to it help it set.
Lorraine says
March 7, 2019 at 12:37 amWhat does 1/2 and 1/2 mean
Melissa says
March 7, 2019 at 7:51 amHalf heavy cream half whole milk. It’s sold here in the US as such but, can easily be made at home, if you don’t have access to it.