Coconut cream pie with a cheesecake twist. Easy and simple thanks to the coconut pudding mix and Nilla wafer crust. It’s a no bake pie so it’s perfect to make the day ahead to save time! Coconut cheesecake cream pie is a must make for Thanksgiving dessert.
COCONUT CREAM PIE
The other day my sister and I were planning out what pies we wanted at the dessert table for Thanksgiving. I kid you not, our pie list was longer than the dinner list, haha 🙂
It’s no secret that I love no bake pie recipes. You can make it the day before to free up time on Thanksgiving day. Or make it for an event or gathering ahead of time.
I am pretty sure that everyone needs this coconut cream pie for Thanksgiving. It’s a simple recipe that anyone can make and the taste is incredible, and it’s so light & creamy.
I’ve never been a fan of making cream pies from scratch (aka- without the instant pudding mix). I feel like they never turn out flavor and texture wise. Maybe I just have not found the recipe. But in the meantime, I will make my pies with pudding mix and cream cheese, and sometimes Cool Whip too!
My tips for making this recipe
- The recipe as made for 1 pie is thick and tall. If you want more servings + a “normal” thickness of pie then buy 2 cracker pie crusts and divide the mixture between the two pies. DO NOT double the pie ingredients. Only the pie crust. I have only ever made this as one pie and we love it! But the two pies is an option if you want more servings and a pie that does not look like a mountain on top 🙂
- Please use the half & half milk that the recipe calls for. You need the fat to thicken the pudding so it’s nice and thick and will hold up in the pie.
- The toasted coconut really adds an amazing flavor and texture to the finished pie. It is optional but I would really recommend you toast some coconut and sprinkle it on top before serving. It will be worth it!
- I prefer using the Nilla wafer pie crust (store-bought) but you can use a graham cracker crust as well if you prefer.
- If you do not want to use the Cool Whip you can make your own. Beat 1 cup heavy whipping cream + 3 tablespoons powdered sugar until thick and stiff peaks form. This will replace an 8 oz container of Cool Whip.
This coconut cheesecake cream pie is based off of my recipe for banana cream pie. It has no mushy, brown bananas sitting at the bottom (my least favorite thing about banana cream pie).
So if you’re like me and want a creamy version of banana cream pie then be sure and check that one out too.
Coconut Cheesecake Cream Pie
- 1 ready-to-use Nilla Wafer crust
- 2 boxes (3.4 oz each) coconut instant pudding
- 2 cups half & half milk
- 1 bar (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tub (8 oz) Cool Whip
- toated coconut for garnish
- In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.
- In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
- Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid and let refrigerate for at least 8 hours, but preferably overnight.
- When ready to serve make the toasted coconut and sprinkle on top of the pie. Heat oven to 325 degrees. Spread 1 cup (or however much you want) of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir the coconut around, and bake for another 4 minutes or so until the coconut is browned and toasted. Watch it carefully!
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