Three Layer Coconut Pie
A rich, three-layer coconut pie featuring a crunchy pecan crust, creamy coconut filling, and fluffy whipped topping, perfect for family gatherings and coconut lovers alike.
Ingredients
Instructions
- Cream oleo, flour, and 1/2 cup powdered sugar together.
- Add pecans to the mixture.
- Press the mixture into the bottom of a 9 x 13-inch pan.
- Bake at 325°F for about 20 minutes or until very light brown.
- Allow the crust to cool.
- In a mixing bowl, beat cream cheese until smooth.
- Fold in 1 large container of Cool Whip.
- Spread the mixture over the cooled crust.
- Drain the cans of flake coconut and sprinkle evenly over the cream layer.
- Pour 3 cups of milk and prepare a coconut pudding or custard as per your preferred recipe.
- Spread the coconut pudding over the coconut layer.
- Top with additional Cool Whip if desired.
- Chill before serving.
Tips & Substitutions
For a lighter texture, make sure the oleo is softened but not melted when creaming. You can substitute half of the pecans with walnuts for a different flavor. If you prefer a dairy-free version, use coconut cream instead of cream cheese and a non-dairy whipped topping. Consider using a store-bought coconut pudding mix for quicker preparation.
Serving Suggestions
This Three Layer Coconut Pie is perfect for summer gatherings or holiday celebrations. Serve it chilled as a refreshing dessert after a hearty meal. It pairs beautifully with fresh fruit, like strawberries or raspberries, and a drizzle of chocolate sauce can add a delightful contrast. For a complete meal, consider serving it alongside a light salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the pie later, keep it chilled and avoid freezing, as the texture may change. If you need to serve it again, simply slice and serve directly from the fridge for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Three Layer Coconut Pie contains roughly 2955 calories, with 35g protein, 315g carbohydrates, and 185g fat. It is an excellent source of dietary fiber (121% of the Daily Value), iron (115% of the Daily Value), and protein (70% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1035mg per serving (45% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different type of nut in the crust?
Yes, you can substitute pecans with almonds or macadamia nuts for a different flavor profile. Just make sure to chop them finely to maintain the crust's texture. Adjust the amount according to your taste preference, but keep in mind that this may slightly alter the overall taste of the pie.
How do I make the coconut pudding from scratch?
To make coconut pudding from scratch, combine 1/2 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt in a saucepan. Gradually whisk in 3 cups of milk and cook over medium heat until thickened. Stir in 1 cup of shredded coconut and let it cool before spreading over the pie. This homemade version enhances the coconut flavor beautifully.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day ahead of serving. Just be sure to cover it well with plastic wrap or a lid to keep it fresh. Chilling it overnight allows the flavors to meld together, making it even more delicious. Just remember to add any decorative toppings just before serving for the best presentation.
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).