All-American OREO Coconut Cream Pie

Not rated
  • 20 min prep
  • 3 hr 30 min total
  • Makes 12 servings.


All-American OREO Coconut Cream Pie Recipe

Ingredients

  • 28 OREO Cookies, divided
  • 2 Tbsp. butter, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 6 Tbsp. sugar, divided
  • 1-1/2 cups unsweetened coconut milk
  • 1/2 tsp. coconut extract
  • 1 pkg. (4-serving size) white chocolate instant pudding
  • 2-1/2 cups thawed frozen whipped topping, divided
  • 1 cup sweetened flaked coconut, divided
  • 1/2 cup EACH blueberries and raspberries
  • 2 Tbsp. seedless raspberry jam

Instructions

  • Heat  oven to 350°F.
  • Reserve  8 cookies for later use. Finely crush remaining cookies; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate.
  • Bake  5 min. Cool completely. Meanwhile, chop 7 of the remaining cookies; set aside.
  • Beat  cream cheese and 1/4 cup (4 Tbsp.) sugar in large bowl with mixer until light and fluffy. Gradually add coconut milk, mixing well after each addition. Blend in extract. Add dry pudding mix; beat 2 min. Stir in chopped cookies and 2 cups of the whipped topping.
  • Reserve  1 Tbsp. coconut for later use; sprinkle remaining coconut onto bottom of crust. Top with cream cheese mixture. Refrigerate 3 hours. Meanwhile, toss berries with remaining sugar; refrigerate until ready to use.
  • Microwave  jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle jam over pie. Top with berry mixture, remaining whipped topping, reserved coconut and remaining whole cookie.

Recipe Tips

Size WiseAllow yourself both the time and attention to savor the flavor of this delicious pie.

SubstitutePreparing using regular milk.

Unsweetened Coconut MilkLook for unsweetened coconut milk along with the other milk options in the refrigerated dairy section of your supermarket. It is also available in cartons in the grocery aisle. For best results, prepare this recipe using unsweetened coconut milk, not sweetened coconut milk, as directed in the recipe.

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Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 420 
    • Total fat 26 g
    • Saturated fat 17 g
    • Cholesterol 25 mg
    • Sodium 340 mg
    • Carbohydrate 47 g
    • Dietary fiber 2 g
    • Total sugars 33 g
    •     Includes added sugars 28 g
    • Protein 3 g
    • Vitamin A 8 %DV
    • Vitamin C 4 %DV
    • Vitamin D 0 %DV
    • Calcium 4 %DV
    • Iron 10 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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