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Thursday, April 2, 2020  Spokane, Washington  Est. May 19, 1883
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Dorothy Dean presents: Creamy and tasty coconut concoction is easy as pie to make

UPDATED: Mon., March 2, 2020

By Audrey Alfaro For The Spokesman-Review

So 3.14 also is known as Pi. It’s the irrational number with an indefinite decimal that’s used to find the circumference of a circle. So it should be no surprise that March 14 (3/14) was the day chosen to honor the mathematical constant, which also happens to be Albert Einstein’s birthday.

And no better way to celebrate it than indulging in a tasty pastry that fully embodies all things Pi. With the same pronunciation and being circular in shape, I’m talking about pie – coconut cream pie, to be exact. It’s light, creamy and lusciously delicious – and has a 28.26-inch circumference.

Using a ready-made pie crust and just five ingredients, making this recipe is literally easy as pie. Coconut and vanilla pudding mix is combined with milk, then whipped topping and shredded coconut is folded into the recipe.

The filling goes into a pie crust of your choice (it can be a baked, shortbread, graham or Oreo), then is finished off with more whipped topping and a sprinkle of toasted coconut. After a few hours of chilling, it’s ready to be devoured – it’s seriously lick-your-plate good.

The mouthfuls of lush coconut filling, crisp crust, sweet creamy topping and nuttiness from the toasted coconut will have you going back for slice after slice.

Easy Coconut Cream Pie

1 baked 9-inch pie shell (graham, shortbread or Oreo crust also can be used)

1 cup shredded coconut, divided

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.4 ounce) package instant coconut pudding mix

2 cups cold milk

1 (8 ounce) tub whipped topping, divided

Chill your baked pie crust while you prepare the topping and filling. (No need to chill the crust if using a ready-made graham, shortbread or Oreo crust.)

Add 1/4 cup coconut to a medium skillet over medium-low heat. Cook, stirring frequently, until coconut is lightly browned, about 5 to 10 minutes. Remove from the pan and cool completely (this will be used as the topping).

In a large bowl, add the pudding mixes and milk and beat until combined, about 2 minutes. Fold in the remaining 3/4 cup of coconut and half of the tub of whipped topping (about 1 1/2 cups).

Pour the filling into the pie crust and spread evenly with an offset spatula. Slather on the remaining whipped topping and sprinkle the toasted coconut onto the pie.

Chill for 3 hours before serving.

Audrey Alfaro can be reached at

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