Mile High Coconut Cream Pie – This coconut cream pie is 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 I simply love making one out of it just to see the eyes of my dessert eaters light up.
Dream Whip is a brand of whip topping mix you can generally find on the baking aisle of most grocery stores. One box contains 2 envelopes and for this recipe use both. Bake the crust then fill it with the fluffy coconut cream filling and it’s a coconut lovers dream come true.
See it at The Weekend Potluck here
Mile High Coconut Cream Pie
Author: Melissa Sperka
Serves: 8
Ingredients
- 1 (9-inch) frozen deep dish pie crust
- 1 (2.6 oz) box Dream Whip {2 envelopes use both)
- 2¾ 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
- ½ tsp cream of tarter
- ¼ 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 1¾ 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.
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 🙂
A cookie crust is delicious as well, so happy you enjoyed this one. ☺
In making this pie how would it be if I made it into 2 pies. Would it be very thick?
It would make 2 pies easily but, the filling would be best made in a standard pie crust and not a deep dish.
When I try to get recipe for Swiss potato recipe it cones up mile high coconut cream pie. Tried several times
I’m not certain why you’re seeing that but, search my recipe index for the recipe you want.