Dreamy Coconut Cream Pie
There was a small blip in history – I remember it well – when my mom jumped onto the cream pie bandwagon. It had to be late 80s, maybe even the early 90s, when my mom would prepare these incredible cream pies; Banana Cream Pie, Coconut Cream Pie, Chocolate Cream Pie and so many other creamy flavors – all delicious. Her secret…(quiet now)…Dream Whip.
Ever heard of it? If you are over 40, perhaps you have; Dream Whip is powdered non-dairy dessert topping mix that was invented in 1957 by the Birds Eye Division of General Foods. Yes, non-dairy topping – Ewww! The sound of anything non-dairy scares me…but don’t give up on this post yet. Dream Whip has its place in your cupboard, I promise.
Kraft Foods, who has since merged with Birds Eye, now owns Dream Whip. Kraft certainly has the whipped topping market cornered; they also own competitor Cool Whip and Redi-Whip, surprisingly. The Kraft website states “With Dream Whip Topping Mix in your cupboard, you never need to go without a topping!” Well there you go…you will never have to go without a whipped topping ever again with this fantastic little box of magical powder. Thank goodness I never have “whipped topping” emergencies.
Ok, so it doesn’t make the best topping….what is it good for then? For starters, Dream Whip can be prepared and then mixed into cakes to add moisture and fluffiness. It can also be mixed with pudding or other pie fillings to become a light, fluffy, dreamy mixture. This is the absolute best use for it in my opinion.
Go ahead, give Dream Whip a chance with this Coconut Cream Pie recipe. The addition of Dream Whip creates a velvety consistency that is unlike any other cream pie. This Coconut Cream Pie recipe has another twist – it uses animal crackers for the pie crust instead of your usual graham cracker crust.
Dreamy Coconut Cream Pie
- 2 (1 1/3 ounce) envelopes Dream Whip brand whipped dessert topping mix
- 2 3/4 cups cold milk, divided
- 1 cup shredded coconut, toasted
- 2 packages (4-serving size) JELL-O instant vanilla pudding
- 1 ½ cups crushed animal crackers
- 6 tablespoons of melted butter
- ½ pint whipping cream
1.) Prepare your crust by mixing the animal cracker crumbs together with the melted butter. Pat them down into a pie plate, covering the sides and bottom. Bake at 350 degrees for 10-12 minutes. Once it is baked, set aside to cool.
2.) If you haven’t toasted your coconut yet, do so now. Simply place shredded coconut in the pan over low to medium heat, stirring constantly until this is browned slightly on the edges. Set aside to cool.
3.) Beat Dream Whip whipped topping mix and 1 cup of the milk in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 cups milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally.
4.) Fold in ¾ cup of the toasted coconut. Set the rest aside for the top.
5.) Spoon the mixture into your baked crust.
6.) Whip your cream with a hand mixer until soft peaks form. Spoon over your pie filling.
7.) Refrigerate at least 4 hours. After it has filling has set, sprinkle the remaining coconut on the top of your pie before serving so it remains crisp. Serve and enjoy.