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All American OREO Coconut Cream Pie

Nothing says summer like an OREO pie, especially this recipe with coconut cream, perfect for pool parties and cookouts!

This recipe courtesy of our friends at Nabisco, the makers of our Favorite – OREO™ Cookies! I know you and yours will enjoy this recipe as much as my family and I did!

Adults and kids alike love this from-scratch pie, making it a perfect dessert to take along to backyard parties and warm-weather cookouts. Don’t forget to save yourself a slice! 

This pie is an excellent dish to make the day before a cookout or potluck. Assemble it ahead of time, allow it to chill thoroughly, and you’re sure to be the talk of any event you bring this to. This dish is also perfect if you love pie but would rather avoid messing with a traditional pastry crust. 

The berries and jam add just a little something extra that really takes this coconut cream pie to the next level. Cool, creamy, rich, and chocolatey, this all-American OREO pie checks all of the boxes. Plus, with just a few simple substitutions, you can easily make this pie dairy and gluten free!

an ice box pie, with chocolate cookie crust and coconut and berry filling

Coconut Cream Cookie Pie Ingredients

  • Butter – For the crust. Coconut oil or vegan butter works for a dairy-free alternative. 
  • Cream Cheese – Or plant-based cream cheese. 
  • Sugar – Granulated white. 
  • Unsweetened Coconut Milk – Canned or boxed. 
  • Coconut Extract – To add just a bit more of that delicious coconut flavor.
  • White Chocolate Instant Pudding – Stabilizes your creamy pie filling. You can also use sugar-free pudding mix for a lower calorie option.
  • Frozen Whipped Topping – Thaw prior to beginning the recipe. Vegan and dairy-free versions work as well.
  • Flaked Coconut – We use a sweetened variety, but unsweetened is also fine. 
  • Fresh Blueberries and Raspberries – Brings a pop of color to this dish.
  • Seedless Raspberry Jam – Store bought or your favorite homemade recipe.
a pie plate where a slice of cookie and coconut pie was removed

Equipment Required to Make This OREO Pie

This recipe requires some kitchen staples. Be sure to grab a 9” pie plate, as well as mixing bowls, measuring cups, and an electric mixer.

I also recommend using a food processor to crush up the OREO cookies. If you do not have a food processor, put the OREOS in a large plastic bag, place the bag on top of a tea towel (to protect your countertops!) and crush them with a rolling pin.  

How to Make OREO Coconut Cream Pie

Make a Cookie Crust

Reserve a few OREO cookies and crush the rest. Mix the cookie crumbs and melted butter until combined. Press the OREO mixture into a pan to form a crust. Bake the crust until firm and allow it to cool. 

Chop the remaining cookies all except for one and set aside.

Make a Filling

In a large mixing bowl, beat together the cream cheese and sugar until fluffy. Whisk in the coconut milk followed by the coconut extract.

Add the pudding mix and whisk until it is fully incorporated. Fold in the chopped cookies and 2 cups of the whipped topping. Set the filing aside.

Assemble and Chill

Spread the coconut flakes over the bottom of the crust. Top with the cream cheese mixture and refrigerate.

Mix the berries and sugar in a separate bowl and refrigerate.

Garnish and Serve

Microwave the jam in a small bowl until warm. Top the chilled pie with the remaining whipped topping, berry mixture, additional coconut flakes, and jam.

Pop the whole remaining Oreo cookie on the top of the pie, gently pressing it in. Slice and enjoy!

How To Store Cookies and Cream Coconut Pie

Store any leftover OREO coconut cream pie in the refrigerator, covered. Your pie should last up to 5 days this way, however I doubt you and your guests will allow that to happen!

Alternatively, you can freeze this pie for up to 2 months. Simply allow it to thaw in the refrigerator before serving. 

Modifying the Norm to Make It Not Entirely Average

  • Add a layer of sliced fresh bananas to the pie to create a banana coconut cream cookie pie.
  • Switch things up and use a different cookie flavor or digestive biscuit.
  • Add a teaspoon of vanilla or coconut extract to your pie crust for a little extra flavor. 
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All-American OREO Coconut Cream Pie

Jenny from Not Entirely Average
Nothing says summer like an OREO pie, especially this recipe with coconut cream, perfect for pool parties and cookouts.
5 from 2 votes
Servings: 12 servings
Prep Time 20 mins
Cook Time 5 mins
Chilling Time 3 hrs
Total Time 3 hrs 25 mins
Course Dessert
Cuisine American, Southern
Servings 12 servings
Calories 388 kcal

Equipment

  • 9-inch pie plate
  • electric hand mixer
  • large mixing bowl
  • microwave-safe bowl

Ingredients
 

  • 28 OREO cookies divided; 1 cookie left whole, 7 cookies broken into large pieces, the remainder crushed
  • 2 tablespoons unsalted butter melted
  • 8 ounces (1 package) cream cheese softened
  • 6 tablespoons granulated sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 teaspoon coconut extract
  • 1 package (4-serving size) white chocolate instant pudding mix
  • 2 1/2 cups frozen whipped topping thawed; divided
  • 1 cup sweetened flaked coconut divided
  • 1/2 cup blueberries fresh
  • 1/2 cup raspberries fresh
  • 2 tablespoons seedless raspberry jam

Instructions
 

for the cookie crust

  • Reserve 8 OREO cookies and crush the rest. Mix the crushed cookie crumbs and melted butter until combined. Press the OREO mixture into a 9-inch pie plate (bottom and sides) to form a crust. Bake the crust until firm, about 5 minutes, and allow it to cool. Chop the remaining cookies into large pieces this time – all except for one – and set aside.

for the creamy coconut filling

  • In a large mixing bowl, beat together the cream cheese and sugar with an electric hand mixer until fluffy. Beat in the coconut milk followed by the coconut extract. Add the pudding mix and beat until it is fully incorporated. Fold in the chopped cookies and 2 cups of the whipped topping. Set the filing aside.

assemble and chill

  • Spread the coconut flakes over the bottom of the crust. Top with the cream cheese mixture and refrigerate for no fewer than 3 hours. The filling needs time to set up and cutting sooner could result in the walls of the pie caving in/collapsing. Mix the berries and sugar in a separate bowl and refrigerate.

garnish

  • Microwave the jam in a small bowl until warm. Top the chilled pie with the remaining whipped topping followed by the fresh berry mixture, additional coconut flakes, and drizzles of jam. Pop the whole remaining Oreo cookie on the top of the pie, gently pressing it in. Slice and enjoy!

Notes

Store Leftover OREO Coconut Cream Pie in the refrigerator, covered. Your pie should last up to 5 days. When you store your leftovers, toss a slice of bread in the container to soak up any excess moisture. This will keep your crust from getting soggy. Freeze This Pie for up to 2 months. Simply allow it to thaw in the refrigerator before serving. 
Tips and Tricks for Success:
  • Canned coconut milk and coconut cream are NOT the same thing. Coconut cream has a much higher fat content, making it similar in texture to heavy whipping cream. Coconut milk on the other hand has a lower fat content, making it more like whole milk. You need to use unsweetened coconut milk for this recipe.
  • If you are concerned the pie filling will become soggy or watery, you can add up to a half cup of cornstarch as you’re beating the filling. The cream cheese and whipped topping should however sufficiently help solidify the filling for this pie.
  • Spray your pie plate with some non-stick baking spray before starting your crust! This will help preserve the integrity of the OREO crust and keep it from sticking.
Variations and Substitutions:
  • OREOs may substitute gluten-free OREOs in lieu of traditional. Keep in mind that while OREOs themselves do not have any dairy in them, there is a slight risk of cross-contamination in production. Use your best judgment if you are dairy-free.
  • Butter – Coconut oil or vegan butter works for a dairy-free alternative. 
  • Cream Cheese – may substitute plant-based cream cheese. 
  • White Chocolate Instant Pudding – substitute sugar-frere pudding mix for a lower calorie option.
  • Frozen Whipped Topping – Vegan and dairy-free versions work as well.
  • Flaked Coconut – may substitute unsweetened flaked coconut. Lightly toasting it brings out a natural sweetness.

Nutrition

Serving: 1sliceCalories: 388kcalCarbohydrates: 40gProtein: 4gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 24mgSodium: 209mgPotassium: 227mgFiber: 3gSugar: 28gVitamin A: 329IUVitamin C: 3mgCalcium: 44mgIron: 4mg
Keyword coconut cream pie, cookie pie, ice box pie recipe, OREO
Tried this recipe?Let me know how it was!

Frequently Asked Questions

How Can I Keep the Pie Filling From Getting Watery?

The cream cheese and whipped topping should help solidify the filling for this pie. However, if you are worried about it setting, you can add up to a half cup of cornstarch as you’re beating the filling.

Is Canned Coconut Milk the Same Thing as Coconut Cream?

Coconut milk and coconut cream are very similar, but they are two separate ingredients. The main difference between the two is the level of fat. Coconut cream has a much higher fat content, making it similar in texture to heavy whipping cream. Coconut milk on the other hand has a lower fat content, making it more like whole milk.

Are OREOs Dairy-Free?

While OREOs themselves do not have any dairy in them, there is a slight risk of cross-contamination in production. Use your best judgment if you are dairy-free.

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