Mile High Coconut Cream Pie

Course Dessert

Cuisine American

Keyword mile-high-coconut-cream-pie

Prep Time 20

Cook Time 15

Chill Time 4

Total Time 4 35

Servings servings

Calories 345kcal

Author Melissa Sperka

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 and half divided
1 3.4 oz box instant vanilla pudding
1 3.4 oz instant coconut cream instant pudding mix
1 tsp vanilla extract
1 cup sweetened flaked coconut plus 1 Tbsp
3 large 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 and half until soft peaks form, around 5 minutes.
Add both the vanilla pudding mix and the coconut cream pudding mix, vanilla extract and the remaining 1 cup half and half to the bowl. Whip on medium-high for 2 minutes or until thickened.
Stir in 1 cup flaked coconut by hand. Pour the filling into the cooled shell and spread evenly. Set aside.
In a clean mixing bowl, use an electric mixer fitted with the whisk attachment to whip the egg whites and the cream of tarter on medium-high speed. 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.

Notes

Homemade Pie Crust – I typically use a quality frozen pie crust for this recipe. That said, you can certainly go the extra mile and make your own pie dough. Checkout my recipe for Flaky Homemade Pie Crust here.
Instant Pudding – If you’re unable to find coconut cream pudding mix, don’t panic! Use two boxes of instant vanilla pudding, adding 1-2 teaspoons of coconut extract to amp up the coconut flavor.
Half and Half – You can use whole milk, coconut milk or heavy cream in place of half and half.
Cool the Crust Completely Before Filling – The most important consideration when making my Southern style coconut cream pie, is to start with a homemade or quality deep dish pie crust. Whether you make it from scratch use a refrigerated crust or use a frozen pie crust, it should be baked and cooled before filling.
Dream Whip – Dream Whip is a brand of dry whipped topping mix. It’s readily available on the baking aisle of most grocery stores as well as big box stores like Target and Walmart. One box of Dream Whip contains 2 envelopes of whipped topping mix. This recipe will use both. It’s a vital ingredient in this recipe, don’t skip it.
Chill the Pie So the Filling Can Set – Make this pie at least 4 hours in advance to allow it ample time to chill in the refrigerator. It’s important to give the filling adequate chill time so it will set and slice perfectly.
Whipped Cream Topping – This coconut cream pie recipe is topped with a meringue. If you have a reason you need to adapt it, you could use fresh whipped cream or Cool Whip, instead.
Make Two Pies – You could easily adapt the generous filling to make two regular pies. The coconut cream filling makes enough for two pies. For me, I simply love making one mile high pie, but the filling is generous, hence the name.

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