Nutty Coconut Cream Pie
A rich and creamy coconut pie topped with toasted coconut and macadamia nuts, perfect for coconut lovers and special occasions with a crunchy crust and luscious filling.
Ingredients
Instructions
- Preheat oven to 350°F.
- Roll pie crust to a 10-inch round and line a 9-inch pie plate with it.
- Make 1/2-inch long cuts in the pastry edge at 1/2-inch intervals.
- Turn back alternate pieces of pastry.
- Bake for 9 minutes until browned.
- Cool the baked crust.
- In a bowl, combine cream of coconut, vanilla pudding mix, and milk; mix well.
- Pour the mixture into the cooled crust.
- Chop the macadamia nuts and sprinkle over the filling.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Spread the whipped cream over the pie filling.
- Sprinkle toasted coconut on top before serving.
Nutrition & Diet Analysis (per serving)
577
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).