All American OREO Coconut Cream Pie
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Nothing says summer like an OREO pie, especially a cool cookie pie with coconut cream, perfect for pool parties and cookouts! All American OREO Coconut Cream Pie is an excellent dish to make the day before a cookout or potluck.
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!
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!
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.
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.
All-American OREO Coconut Cream Pie
Equipment
- 9-inch pie plate
- electric hand mixer
- 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 ½ cups unsweetened coconut milk
- ½ teaspoon coconut extract
- 1 package (4-serving size) white chocolate instant pudding mix
- 2 ½ cups frozen whipped topping thawed; divided
- 1 cup sweetened flaked coconut divided
- ½ cup blueberries fresh
- ½ 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
- 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.
- 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.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
Nutrition
Frequently Asked Questions
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.
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.
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.
This pie sounds delicious. I’m not bc a fan of coconut so I will leave that out.
What an amazing and beautiful pie!! WOW – Thanks for sharing at the What’s for Dinner party. Have a fabulous week!