I’ve said it before, but I have to repeat it…I love coconut cream. The other day I got a powerful hankering (for those of you not familiar with hankering, it basically means you really, really want it) for coconut cream pie. I knew I needed to take care of this, because as we all know, once you get a hankering, it doesn’t go away. I checked my pantry stash to see what I had on hand. Generally, whenever baking items go on sale, like cake mixes, brownies, puddings, chocolate chips, etc., I stock up. After all, you never know when we could have a natural disaster and I would be without anything to assuage my sweet tooth. Now, THAT would be a disaster! What I found in my stash was sugar free vanilla pudding, coconut flavoring and in my frig, flaked coconut, cream of coconut and whipping cream I’d bought for something I didn’t end up making. Truth be told, I probably had graham crackers to make the crust with, but being lazy, I decided to buy a premade one.

Ingredients:

Premade Graham cracker crust (or you can make your own using 1 1/2 cups graham cracker crumbs, 1/3 cup sugar and 6 Tbls. melted butter)

For pudding:

Two small boxes Instant Vanilla Pudding Mix (I used sugar free)
1/2 cup (or thereabouts) Cream of Coconut (like Coco Lopez)
2 1/4 cups cold milk
Sweetened flaked coconut

For Whipped Cream

One pint whipping cream
2 Tbls. sugar
1 tsp. coconut flavor

Pudding Directions:

In medium size bowl, mix together the milk and Cream of Coconut, add the pudding mixes. Using a wire whisk, whip the pudding mix with the milks until all pudding is dissolved and mixed thoroughly. Add the flaked coconut. The amount you add is up to you. I used about a half cup, but I have to be honest, I didn’t measure it. Pour the pudding mixture into the graham cracker crust and allow the pudding to set up.

Whipped Cream Directions

The directions for making whipped cream call for placing the bowl and beaters in the freezer for 20 minutes. Unfortunately (really, it is fortunate) I had no room in my freezer to put them in, so instead I filled the bowl with ice water and put the mixer paddle in it and put them in the refrigerator. Once the bowl was good and cold, I poured out the water and dried the bowl and paddle. Combine the sugar, coconut flavor and whipping cream in the bowl and beat on medium high speed until soft peaks form (about 10 minutes). Spread over the coconut pudding and refrigerate.

If you want, you can sprinkle toasted flake coconut on top the whipped cream. To toast your coconut, place a thin layer of coconut on a baking sheet and bake for 5-10 minutes in a 350 degree preheated oven. Stir coconut around half way through the baking time so the coconut browns evenly.

OMG, this is an absolutely wonderful, creamy, easy to make pie that it is all I couldE do not to hide it from my husband.