All-American OREO Coconut Cream Pie

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5 from 2 votes

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.

Prep Time20

Cook Time5

Chilling Time3

Total Time3 25

Course: Dessert

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.97 per serving

Equipment

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

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