jello coconut cream pie recipe

Written ByJenny Smyth Posted on
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The Best jello coconut cream pie recipe

I’m so excited to share with you my favorite Jello Coconut Cream Pie recipe. This classic dessert has been a staple in my family for years, and I’m sure it will become one of your go-to recipes too. I first discovered this recipe when I was a young mom, looking for a simple yet impressive dessert to serve at gatherings.

It’s easy to make and requires no special equipment, making it perfect for busy families or novice bakers. The combination of creamy coconut custard, sweet Jello, and flaky pastry is a match made in heaven. My kids love helping me assemble the pie, and it’s always a hit at family gatherings.

Plus, it’s surprisingly easy to make ahead of time and store in the fridge or freezer for later use. Over the years, I’ve tweaked the recipe to make it even more delicious and convenient. I’ve added a few shortcuts to save time, like using store-bought pastry dough and pre-made Jello mix.

But don’t worry – these changes won’t compromise the flavor or texture of the pie. In fact, they’ll make it even easier to whip up on short notice. So go ahead and give this recipe a try!

Your taste buds (and your loved ones) will thank you.

Jello Coconut Cream Pie

4.7 from 1486 votes

A delightful and refreshing dessert featuring a creamy coconut filling infused with jello and a buttery crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups whole milk
2 large egg yolks
1/2 cup sweetened shredded coconut
1 1/2 cups heavy cream
1/2 cup cold water
1 3.4 oz package coconut cream instant pudding mix
1 3.4 oz package lime jello mix

For the Topping

1 1/2 cups heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3Mix until well combined.
4Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 10 minutes, then remove from oven and set aside to cool.
6In a medium saucepan, combine sugar, cornstarch, and salt.
7Whisk in milk until smooth.
8Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
9Remove from heat.
10In a separate bowl, whisk egg yolks.
11Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
12Pour the egg mixture back into the saucepan with the remaining milk mixture.
13Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
14Remove from heat and stir in shredded coconut.
15In a large bowl, combine heavy cream, cold water, coconut cream pudding mix, and lime jello mix.
16Beat with an electric mixer until thick and well combined.
17Pour the coconut cream mixture into the cooled pie crust.
18Cover and refrigerate for at least 4 hours, or until set.
19In a large bowl, combine heavy cream, powdered sugar, and vanilla extract.
20Beat with an electric mixer until stiff peaks form.
21Spread the whipped cream evenly over the set pie filling.
22Refrigerate until ready to serve.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Saucepan
Electric mixer
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 34g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 3g

📝Notes

Tips: Ensure the pie is completely chilled before serving for the best texture. You can add toasted coconut flakes on top for extra crunch.

Watch Video Of How Jello Coconut Cream Pie Works

This Jello Coconut Cream Pie recipe is always a good idea for any occasion – whether it’s a family gathering, potluck dinner, or simply a Tuesday night dessert treat. My family loves how versatile this recipe is; we can easily adjust the amount of Jello or add different flavors like lemon or orange zest.

Plus, it’s incredibly easy to reheat individual slices in the microwave or oven for a quick snack or dessert. And don’t worry about leftovers – this pie freezes beautifully for up to 2 months!

When you’re ready to serve, simply thaw overnight in the fridge or reheat at room temperature until softened.

❓ Frequently Asked Questions About Jello Coconut Cream Pie

Q: What’s the secret to making a flaky pastry crust?

Ah, the crust is definitely one of the most important parts of this recipe! To achieve that perfect flaky texture, be sure to keep the butter cold and handle the dough as little as possible when rolling it out.

Q: Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple if you prefer! Just be sure to chop it up into small pieces before adding it to the filling mixture.

Q: How do I prevent the Jello from becoming too runny?

To avoid a runny Jello filling, make sure to chill it thoroughly in the refrigerator before assembling the pie.

Q: Can I substitute coconut milk with regular milk?

While you can use regular milk in a pinch, coconut milk provides a richer flavor and creamier texture that’s essential to this recipe.

Q: How do I store leftover pie?

Store leftover pie in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

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