Coconut Cream Dessert: A Terrific Twist on Pie

Julie Ryan Evans
Food & Party

coconut cream dessertThere are few desserts I like more than coconut cream pie, but this dessert is one of them.

It has all the same creamy, sweet coconut filling, but instead of being served up in a standard pie shell, it's set atop a mix of pecans, butter, flour, and sugar that makes an almost cookie-like base.

If you like coconut cream pie, you'll love this ... maybe even more.

Coconut Cream Dessert


  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans


  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 12 ounces whipped topping, thawed
  • 4 cups cold milk
  • 3 (3-ounce) packages instant coconut cream pudding mix
  • 1/2 cup flaked coconut

In a bowl, combine flour and sugar and cut in butter till crumbly. Stir in pecans. Press into greased 13 x 9 pan. Bake at 325ºF for 20-25 minutes -- or until edges are lightly browned. Cool on wire rack. 

In small mixing bowl, beat cream cheese and powdered sugar until smooth. Let stand for 2 minutes to semi-set. Spread over the top of the crust. 

Mix milk with pudding and fold in 8 ounces of the whipped topping. Spread that over the cream cheese mixture.

Top with remaining whipped topping (or as I prefer to do, save the remaining whipped topping and top with fresh real whipped cream instead).

Finally, sprinkle with toasted coconut.

Image via little blue hen/Flickr

Read More