coconut cream pie deluxe

A luxurious twist on a classic, this Coconut Cream Pie Deluxe is layered in a 13×9 pan for easy slicing and serving. Featuring a nutty crust, fluffy cream cheese filling, rich coconut pudding, and toasted coconut topping—it’s indulgent and unforgettable.

Ingredients

Crust:

1 cup walnuts, finely chopped

1 cup all-purpose flour

1 stick (1/2 cup) butter, softened

Cream Cheese Layer:

8 oz cream cheese, softened

1 cup powdered sugar

16 oz Cool Whip Lite, thawed (divided—⅓ for cream cheese layer, rest for topping)

Pudding Layer:

3 3/4 cups half and half

2 packages (3.4 oz each) coconut cream pie filling/pudding (cook & serve type)

Topping:

1 cup shredded coconut, lightly toasted

Instructions

 Preheat oven to 350°F (175°C).

Prepare the Crust:
Mix together chopped walnuts, flour, and softened butter. Lightly spray a 13×9 glass pan and press mixture evenly into the bottom.
Bake for 13–15 minutes until the edges are just lightly browned. Let cool completely.

Toast the Coconut:
In a small skillet over medium heat, lightly toast the shredded coconut. Stir frequently and remove from heat as soon as it starts to brown. Let it cool.

Make the Cream Cheese Layer:
In a bowl, beat cream cheese with powdered sugar. Mix by hand first, then whip with an electric mixer until fluffy.
Fold in 1/3 of the Cool Whip. Set aside.

Layer the Cream Cheese:
Once crust is completely cooled, spread the cream cheese mixture evenly over it.

Cook the Pudding:
In a heavy-bottomed pot, whisk pudding mix with half and half. Bring to a slow boil, stirring frequently.
Remove from heat and let it cool slightly.

Add the Pudding Layer:
Spread cooled pudding over the cream cheese layer.

Top with Cool Whip:
Spread remaining Cool Whip over pudding.

Garnish & Chill:
Sprinkle toasted coconut evenly on top.
Chill at least 2 hours or overnight before serving.

Yield
12–14 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Method: Refrigerate/Freeze

Tips

Substitute pecans for walnuts if desired.

Make it even more deluxe by adding white chocolate curls or a drizzle of caramel on top.

Keeps well in the fridge for several days—great for making ahead!