If you’re a fan of creamy, dreamy desserts, then the classic Marie Callenders Coconut Cream Pie is sure to be a favorite. This pie is a delightful blend of rich custard, fluffy whipped cream, and crunchy coconut flakes, all nestled in a flaky pie crust. It’s the perfect dessert for special occasions, family gatherings, or simply to satisfy your sweet tooth. With a few simple ingredients, you can recreate this beloved classic right in your own kitchen.

Why This Recipe Works

The magic of Marie Callenders Coconut Cream Pie lies in its texture and flavor. The combination of whole milk and vanilla pudding creates a luscious, creamy filling that is perfectly balanced by the toasted coconut flakes. The Cool Whip adds a light and airy touch, while the heavy cream and sugar whipped together form a cloud-like topping that elevates the pie to new heights. Using baked pie shells gives you that flaky crust that pairs beautifully with the filling, making each slice a delightful experience.

What to Buy

When it comes to making Marie Callenders Coconut Cream Pie, having the right ingredients is key. Here’s what you’ll need:

3 cups whole milk
14.6-ounce box of cook & serve vanilla pudding mix
1 teaspoon vanilla extract
2 cups coconut flakes (divided use)
18-ounce container of Cool Whip
2 baked pie shells
2 cups heavy cream
2 tablespoons sugar

Hardware & Gadgets

To successfully make this delicious pie, you’ll need a few kitchen tools:

Mixing bowls – for combining your ingredients.
Whisk – essential for mixing the pudding and whipping the cream.
Measuring cups and spoons – to ensure accurate ingredient amounts.
Pie dish – to hold your baked pie shells and fill them with the delicious mixture.
Electric mixer – makes whipping the cream a breeze.
Spatula – for folding in ingredients and smoothing out the whipped cream topping.

Method: Marie Callenders Coconut Cream Pie

Step 1: Prepare the Pudding

In a medium saucepan, combine the 3 cups of whole milk and the 14.6-ounce box of cook & serve vanilla pudding mix. Whisk the mixture over medium heat until it begins to thicken and bubble, stirring constantly. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the 1 teaspoon of vanilla extract and 1 cup of the coconut flakes. Set aside to cool.

Step 2: Whip the Cream

In a large mixing bowl, pour the 2 cups of heavy cream and add the 2 tablespoons of sugar. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to over-whip; you want a light and fluffy consistency.

Step 3: Combine the Mixtures

Once the pudding has cooled, gently fold in the remaining 1 cup of coconut flakes into the pudding mixture. Then, fold in half of the whipped cream until just combined. This will create a light and airy filling for your pie.

Step 4: Assemble the Pie

Place one of the baked pie shells on a serving platter. Pour the coconut pudding mixture into the shell, smoothing it out evenly. Top with the remaining whipped cream, spreading it into an even layer.

Step 5: Chill and Serve

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. This allows the flavors to meld and the pie to set properly. Serve chilled, garnished with extra coconut flakes if desired.

Dairy-Free/Gluten-Free Swaps

If you’re looking to make adjustments for dietary restrictions, here are some helpful swaps:

Use almond milk or coconut milk in place of whole milk for a dairy-free option.
Opt for a gluten-free pie crust if you need to avoid gluten.
Substitute a dairy-free whipped topping for Cool Whip, available in many grocery stores.

Notes on Ingredients

The ingredients in Marie Callenders Coconut Cream Pie are quite straightforward, but here are a few notes to enhance your baking experience:

Make sure to use cook & serve vanilla pudding mix instead of instant pudding for the right texture.
For the coconut flakes, consider using unsweetened flakes for a less sugary filling.
If you prefer a stronger coconut flavor, toast the coconut flakes lightly before adding them to the filling.

Make-Ahead & Storage

Marie Callenders Coconut Cream Pie is perfect for making ahead of time. Here are some tips for storage:

Once assembled, the pie can be made a day ahead and stored in the refrigerator.
Cover the pie loosely with plastic wrap to prevent it from absorbing any odors from the fridge.
Leftover pie can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.

Your Top Questions

Can I use a store-bought pie crust?

Absolutely! A store-bought pie crust can save time and still yield delicious results. Just make sure it’s fully baked before adding the filling.

Can I substitute the Cool Whip?

Yes, you can use homemade whipped cream instead of Cool Whip. Just whip heavy cream with sugar until soft peaks form for a fresh taste.

How do I store leftovers?

Leftover pie can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap to keep it fresh.

Can I freeze this pie?

Freezing is not recommended, as the texture may change upon thawing. It’s best enjoyed fresh from the fridge!

What to Make After This

If you loved making Marie Callenders Coconut Cream Pie, here are some other delicious desserts to try:

Final Bite

Marie Callenders Coconut Cream Pie is a timeless dessert that brings joy with every creamy bite. The combination of rich coconut flavor and fluffy whipped topping creates a delightful experience that is hard to resist. Whether you make it for a special occasion or just because, this pie is sure to impress your family and friends. So roll up your sleeves, gather your ingredients, and get ready to indulge in a slice of heaven.

Making Marie Callenders Coconut Cream Pie from scratch might just become your new favorite tradition. Enjoy every moment of creating, sharing, and savoring this delightful dessert!

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