Yeah. It would be hard to cram much more awesomeness into a single pie. This was originally concocted by the amazing Miss Dorothy over at Crazy for Crust. She made hers from scratch, but I saw in this the potential for a quick & easy and UH-MAZING dessert to bring with me for one of our Thanksgiving family dinners. We had to bring two or three things to EACH of the family dinners we were going to, so quick & easy was an absolute MUST on my list. But all the same…as a food blogger, people always want to know what new recipes you’ve been trying out. So you sorta HAVE to show off a LEETLE bit.
After a crazy short week at work and with only last minute time allowance for “cooking”, this fit the bill perfectly. So Dorothy, I hope I did your pie justice, because even with all the shortcuts, it was AMAZING!
In the words of my brother in law, “the only problem I have with it is that you didn’t make enough.”
It was SO true. We downed that pie in under 30 minutes. I think the next time I make it, I’ll make the Oreo crust from scratch using Dorothy’s recipe, but in a 9 x 13 pan.
2 pre-made Oreo pie crusts
1 box sugar free chocolate pudding mix
1 box coconut cream pudding mix
28 ounces low-fat milk, divided (14 oz per pudding mix)
1 cup coconut + 2 tbsp coconut for toasting
1 container fat free Cool Whip
Preheat your oven to 350F. When heated, spread the 2 tbsp of coconut on a small cookie sheet, and then bake for 10-15 minutes, checking on it every 5 minutes to make sure it doesn’t burn. Once it’s a light golden, remove from oven & let cool. (FYI—feel free to toast a bit extra. Toasted coconut is delicious on/in SO many things.)
Using a stand or hand mixer, blend the coconut cream pudding mix & 14 oz of milk for 2-3 minutes (depending on your box directions). Then mix in the 1 cup of coconut. Pour 1/2 of the coconut mixture into each Oreo pie shell & smooth out evenly.
Then rinse your bowl (so we don’t dirty too many dishes), and make your chocolate pudding mix w/ the other 14 oz of milk (whip for about 1 minute, then let rest for 3-5 minutes to set). Pour that over the coconut cream layer, & spread evenly.
Don’t mix up these steps—your coconut cream filling is more dense than the chocolate, so you want to have the lighter filling on top.
When you’re ready to serve, spread the Cool Whip on top, and sprinkle with the toasted coconut.
Cut into 8 slices, serve, and then sit back, and watch the compliments roll in.
Not as perfect a cross-section as I would have liked, but you get the idea!
Seriously…how can you resist that???
NutriFacts: (makes 2 pies, 8 servings each)
Total Fat 8.0 g
Saturated Fat 4.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.1 g
Cholesterol 1.3 mg
Sodium 258.1 mg
Potassium 121.3 mg
Total Carbohydrate 22.1 g
Dietary Fiber 1.0 g
Sugars 13.4 g
Protein 3.4 g