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Mile High Coconut Cream Pie

Mile High Coconut Cream Pie

Course Dessert
Cuisine American
Keyword mile-high-coconut-cream-pie
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings 10 servings
Calories 345kcal
Author Melissa Sperka


  • 1 9-inch frozen deep dish pie crust
  • 1 2.6 oz box Dream Whip contains 2 packages. Use both
  • 2 ¾ 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 cup sweetened flaked coconut plus 1 Tbsp
  • 3 egg whites
  • ½ teaspoon cream of tarter
  • ¼ cup granulated sugar


  • 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 ¾ 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 tablespoon 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.


Serving: 1serving | Calories: 345kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 356mg | Potassium: 151mg | Fiber: 1g | Sugar: 27g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg