This pie is incredibly versatile. Here are a few ideas to make it your own:
Chocolate Coconut Pie
Replace one box of coconut pudding mix with chocolate pudding. Top with chocolate shavings and toasted coconut for a decadent twist.
Tropical Fruit Coconut Pie
Add a layer of sliced pineapple, mango, or banana over the crust before adding the pudding mixture. This adds a refreshing fruity note.
Almond Joy-Inspired Pie
Add chopped almonds and mini chocolate chips into the pudding mix. Use an Oreo crust and drizzle chocolate sauce over the top.
Gluten-Free Version
Use a certified gluten-free pie crust and make sure your pudding mix is gluten-free (most instant pudding mixes are, but check labels).
Vegan Version
Use a plant-based milk that thickens well (like canned coconut milk), a vegan instant pudding mix, and a vegan whipped topping. Note: set time may be longer and texture may differ slightly.
Make-Ahead and Storage Instructions
Make-Ahead
This pie is perfect for making ahead of time. You can assemble it completely (except for topping) up to 24 hours in advance. Just store it covered in the refrigerator.
Add the whipped topping and decorations just before serving for the freshest presentation.
Storage
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: You can freeze the pie (without whipped topping) for up to 1 month. Thaw overnight in the refrigerator before serving. The texture may be slightly different but still enjoyable.
Nutritional Information (Per Serving)
Calories: Approximately 448 kcal
Fat: 22g
Carbohydrates: 58g
Sugar: 38g
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