Looking for Coconut cream pie recipe

I am looking for a easy coconut cream pie recipe. I had one that was made with pudding but I cannot locate it. Thanks

Coconut Custard Icebox Pie

1 Tbsp. butter
8 Tbsp. flour
2/3 c. sugar
2 c. milk
1 Tbsp. vanilla
2 egg whites, well beaten
3/4 c. shredded coconut
1 small Cool Whip
coconut for garnish
1 baked pie shell

Melt butter; add flour, sugar, salt, well beaten egg yolks and milk. Cook over hot water until thick, stirring constantly. Add vanilla and pour hot custard over well beaten egg whites. Add shredded coconut and put in a baked pie shell. Top with Cool Whip and sprinkle top with coconut. Place in the refrigerator several hours or overnight before serving.

Coconut Crust:
12 to 14 cream-filled vanilla sandwich cookies, finely crushed (about 1 ½ cups)
1 cup sweetened flaked coconut, toasted
6 tablespoons butter or margarine, melted

Combine all ingredients. Firmly press on bottom and up sides of a 9-inch pie plate. Cover and chill 30 minutes. Makes one 9 inch Pie Crust

Coconut Cream Pie
Makes 8 servings

1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 large eggs (room temperature)
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked


  1. In a medium saucepan, combine sugar, flour and salt over a
    medium heat; gradually stir in milk. Cook and stir over medium heat
    until the mixture is thick and bubbly. Reduce heat to low and cook
    2 minutes more. Remove the pan from heat.
  2. Separate the egg yolks from whites. Beat the egg yolks slightly.
    Gradually stir 1 cup of the hot mixture into yolks. Return the egg
    mixture to the saucepan and bring the entire mixture to a gentle
    boil. Cook and stir 2 minutes before removing the pan from heat.
  3. Stir butter, vanilla, and coconut into the hot mixture. Pour the
    hot filling into the baked pie crust. Cool. Cover and chill to
    store the pie if not serving immediately.

Easy Coconut Cream Pie

Makes: 8 servings

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 cup BAKER’S ANGEL FLAKE Coconut, divided

2 cups thawed COOL WHIP Whipped Topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

REFRIGERATE 4 hours or until set.

SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

Baker’s Coconut Crust

2 tablespoons Soft butter
1 package (1 1/2 cups) Baker’s Coconut

Spread butter evenly in an 8- or 9-inch pie pan.
Sprinkle Baker’s Coconut into the pan and pat evenly into the butter.
Bake in moderate oven (350øF.) until crisp and golden brown (10 to 12 minutes). Cool.

To serve–fill crust with your favorite flavor of Jell-O Pudding and Pie Filling,
made according to package directions, and chill until firm.
Or fill with ice cream and serve immediately.

Coconut Pie Crust

1 Coconut OR 1/2 cup finely
-shredded UNsweetened
1 Pk (1/4 lb.) graham, crackers,
-broken into pieces
1/2 C Whole wheat pastry flour
1/4 C Safflower, sunflower, canola
-OR other light-flavored oil
1/4 C Water

Preheat the oven to 350~F.
Drain the coconut, break it open, and remove the
flesh from the shell. Juice the coconut flesh and reserve 1/2 cup of the pulp.
In a food processor, grind the graham crackers into fine crumbs.
Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut.
Add the flour and mix well. Add the oil and mix with a fork until the oil is well distributed. A
dd the water and mix again. Transfer the mixture to a 9 inch pie pan and press
it firmly onto the sides and bottom. Bake the pie crust for 20 minutes.
Remove the pan from the oven and let the crust cool before filling it, about 1 hour.
Yield: One 9-inch pie crust, Preparation time: 15 minutes,