Dessertscopykat5.0
Marie Callender's Coconut Cream Pie
You can make a restaurant-style coconut cream pie like Marie Callender's with this easy copycat recipe.
👥 16 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 20 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- bowl
📝 Preparation Steps
1
Heat milk and pudding in a pot over the stovetop on medium-high heat, stirring constantly.
2
When pudding just begins to bubble, remove it from heat. Stir occasionally as the pudding cools.
3
About ⏱️ 5 minutes after you remove the pudding from the heat, add ¼ teaspoon vanilla extract and 1½ cups of coconut. Stir to combine.
4
Toast the remaining ½ cup coconut in the oven at 350°F for about 6 to ⏱️ 8 minutes. When the coconut begins to turn light brown, remove it from the oven.
5
When pudding has completely cooled, add 5 ounces of Cool Whip and fold or gently stir until the Cool Whip is fully incorporated. You will have some Cool Whip left over.
6
Pour the filling into the two pie shells. Place pies in the refrigerator as you finish the whipped cream.
7
Prepare the whipped cream by placing heavy cream and sugar into a chilled bowl.
heavy cream2 cupssugar2 tablespoons
8
Beat with an electric mixer on high speed until the whipped cream has stiff peaks.
9
Place the whipped cream into a pipping bag.
10
Pipe the whipped cream around the edges and then make 8 small dollops of whipped cream in the center of the pie.
11
Sprinkle toasted coconut on the whipped cream.
12
Refrigerate the pies until thoroughly chilled, about ⏱️ 4 hours.
Nutrition Facts
calories
302 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
117 mg
protein Content
4 g
cholesterol Content
39 mg
carbohydrate Content
17 g
saturated Fat Content
16 g
unsaturated Fat Content
7 g
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