Triple Coconut Cream Pie Recipe

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I promised my friends at our community Christmas Potluck that I'd post this perfect holiday pie recipe--an easy no-bake confection, tasty and fluffy. See recipe with pictures at Hill Country Mysteries:

Prep time:
Cook time:
Servings: 6-8


Cost per serving $1.50 view details


  1. Crust Directions:
  2. *Grease 9 inch pie pan.
  3. *In a skillet, melt butter over low heat.
  4. *Stir in remaining crust ingredients.
  5. *Turn heat up a bit and stir constantly until mixture is deep golden brown. (You want the flour to cook and the mixture to toast.)
  6. *Use a spoon to press the hot mixture into pie pan.
  7. *Set aside to cool. Crust will firm as it cools.
  8. Filling Directions:
  9. *Put 3/4 cup coconut in a dry skillet and toast until lightly browned, tossing frequently. Set aside to cool.
  10. *Whip cream, gradually adding 1 tsp vanilla and 1/2 cup sugar, whipping to stiff peaks. Set aside.
  11. *Beat cream cheese, 1/2 cup sugar, pinch salt and 1 tsp. vanilla until light and fluffy.
  12. *Fold cream cheese and 1 1/4 cups coconut into the whipped cream. Mound in cooled crust, swirling the top to a small center peak.
  13. *Sprinkle toasted coconut on top.
  14. *Refrigerate at least two hours to set filling.
  15. And last, follow my neighbors' lead and treat yourself to a few mouthfuls of sweet tangy coconutty celebration.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 154g
Recipe makes 6 servings
Calories 620  
Calories from Fat 366 59%
Total Fat 41.88g 52%
Saturated Fat 26.83g 107%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 464mg 19%
Potassium 183mg 5%
Total Carbs 58.16g 16%
Dietary Fiber 2.3g 8%
Sugars 42.52g 28%
Protein 5.57g 9%
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