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Coconut Cream Pie Deluxe

The ultimate indulgence, this pie is rich, creamy, and layered with textures, including a buttery walnut crust, a luscious coconut pudding filling, and a fluffy cream cheese topping. It's the ideal dessert for holidays, get-togethers with family, or any other occasion that demands something genuinely exceptional.
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Course: Baking, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup finely chopped walnuts
  • 1 cup all-purpose flour
  • 1 stick 8 tablespoons butter, softened
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 16 oz Cool Whip Lite thawed
  • 3 3/4 cups half-and-half
  • 2 packages 3.4 oz each coconut cream pie filling/pudding mix (cooked type)
  • 1 cup shredded coconut

Method
 

Prepare the Crust:
  1. In a mixing bowl, combine the finely chopped walnuts, flour, and softened butter. Mix well until the mixture forms a crumbly dough.
Form the Crust:
  1. Press the walnut-flour mixture evenly into the bottom of a 9-inch pie pan. Bake at 350°F (175°C) for about 10-12 minutes or until the crust is lightly golden. Remove from oven and let cool completely.
Make the Filling:
  1. In a saucepan, prepare the coconut cream pie filling/pudding according to the package instructions, using the half-and-half instead of milk for a richer texture. Allow it to cool slightly.
Mix Cream Cheese Layer:
  1. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Fold in half of the thawed Cool Whip Lite.
Assemble the Pie:
  1. Spread the cream cheese mixture over the cooled crust. Then pour the slightly cooled coconut pudding over the cream cheese layer.
Add Topping:
  1. Gently fold the remaining Cool Whip Lite with the shredded coconut, then spread this mixture evenly over the pudding layer.
Chill:
  1. Refrigerate the pie for at least 4 hours, or until fully set.
  2. Enjoy!