Transport your taste buds to the Caribbean with this luscious coconut cream pie, elevated with the rich flavor of Cook And Serve Vanilla Pudding. Inspired by the vibrant culinary traditions of the islands, this recipe simplifies a classic dessert while retaining all the tropical charm. Forget complicated methods – we’re using a secret weapon: boxed cook and serve vanilla pudding mix to create a creamy, dreamy filling that’s both effortless and intensely flavorful.
This recipe is a delightful twist on the traditional coconut cream pie, drawing inspiration from Caribbean flavors where rum and coconut reign supreme. While some coconut cream pie recipes surprisingly skip the coconut itself, and others involve lengthy custard preparations, this version strikes the perfect balance. It captures the essence of island indulgence with minimal fuss, thanks to the magic of cook and serve vanilla pudding.
Our journey to the perfect pie began with a vintage Caribbean cookbook, a treasured find from a flea market, part of a beloved Time-Life series. These cookbooks, relics from a time when global cuisine felt more exotic, are filled with culinary gems. While the original Time-Life recipe was quite involved, requiring significant time and effort, we’ve reimagined it for the modern home baker. We’ve retained the key flavor notes – dark rum, warm nutmeg, and fragrant vanilla – but streamlined the process by using cook and serve vanilla pudding mix as the creamy base.
Let’s dive into creating this slice of paradise, starting with a pie crust that’s as remarkable as the filling.
Crafting the Perfect Flaky Pie Crust
A truly exceptional pie begins with an equally exceptional crust. This recipe features a wonderfully flaky and rich crust, achieved through the combination of butter and lard. Don’t be intimidated – it’s easier than you might think!
Ingredients for the Pie Crust:
- 1-1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, very cold and cut into small pieces
- 2 tablespoons lard, very cold and cut into small pieces
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 4 to 6 tablespoons ice water
Step-by-Step Crust Instructions:
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
- Incorporate Cold Fats: Add the cold butter and lard to the dry ingredients. Using a pastry blender, two knives in a scissor motion, or your fingertips, cut in the fats until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining. This is crucial for a flaky crust!
- Add Ice Water: Gradually add ice water, one tablespoon at a time, tossing the mixture gently with a fork after each addition. Continue until the dough just comes together and holds its shape when gently pressed. Be careful not to overmix; too much water will make the crust tough.
- Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax and the fats to solidify, resulting in a tender and flaky crust.
- Roll Out the Crust: Once chilled, lightly flour your work surface and rolling pin. Gently pat the dough into a slightly flattened disc. Roll out the dough into a circle about 12 inches in diameter, rotating the dough frequently and adding more flour underneath as needed to prevent sticking.
- Transfer to Pie Pan: Carefully fold the dough circle into quarters and gently transfer it to a 9-inch pie pan. Unfold the dough and ease it into the pan, pressing it lightly against the bottom and sides.
- Trim and Edge: Trim any excess dough, leaving about a ½-inch overhang. Fold the overhang under and crimp the edges decoratively. For a fluted edge, use your index and middle fingers of one hand to gently push the dough inwards while using the thumb of your other hand to create a ridge. Repeat around the entire circumference of the pie.
- Pre-bake the Crust: Prick the bottom and sides of the crust several times with a fork to prevent puffing during baking. Bake in a preheated oven at 400°F (200°C) for 10 minutes. If the crust puffs up during baking, gently press it down with a spatula or fork. Continue baking for another 10-15 minutes, or until the crust is lightly golden brown. Let the crust cool completely while you prepare the filling.
Luscious Cook and Serve Vanilla Pudding Coconut Filling
Now for the heart of our pie – the creamy, coconut-infused filling made effortlessly with cook and serve vanilla pudding. This is where the magic happens!
Ingredients for the Filling:
- 1 box (3.4 ounces) Jell-O Cook & Serve Vanilla Pudding and Pie Filling (not instant)
- 2 cups milk (whole milk recommended for richer flavor)
- 1 cup sweetened flaked coconut
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum
- ½ teaspoon ground nutmeg
Easy Filling Instructions:
- Cook the Pudding: In a medium saucepan, whisk together the cook and serve vanilla pudding mix and milk. Cook over medium heat, stirring constantly, until the mixture comes to a full boil and thickens. Ensure you are using cook and serve pudding, not instant, for the correct texture and cooking process.
- Infuse with Flavor: Remove the saucepan from the heat and stir in the sweetened flaked coconut, vanilla extract, dark rum, and nutmeg. The warmth of the pudding will help to release the coconut flavor and meld all the ingredients together beautifully.
- Cool Slightly: Let the pudding mixture cool slightly on the stovetop, stirring occasionally to prevent a skin from forming on the surface. This allows the flavors to further develop while you prepare the meringue.
Light and Airy Meringue Topping
A classic coconut cream pie wouldn’t be complete without a cloud-like meringue topping. This meringue is surprisingly simple to make and adds a touch of elegance to your dessert.
Ingredients for the Meringue:
- 4 large egg whites, at room temperature
- 6 tablespoons granulated sugar
- ½ teaspoon cream of tartar
Meringue Directions:
- Prepare Egg Whites: Ensure your mixing bowl and beaters are impeccably clean and grease-free. Any trace of fat can prevent the egg whites from whipping properly. Separate the egg whites carefully, making sure no yolk gets into the whites. Let the egg whites come to room temperature for better volume.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer (or whisk) until frothy. Add the cream of tartar and continue beating until soft peaks form.
- Add Sugar Gradually: Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Beat for about a minute or two after each addition of sugar.
- Beat to Stiff Peaks: Continue beating until stiff, glossy peaks form. The meringue is ready when it holds its shape firmly and the peaks stand straight up when you lift the beaters. Be careful not to overwhip, which can make the meringue dry.
Tips for Meringue Success:
- Cleanliness is Key: Make sure your bowl and beaters are completely clean and free of any grease or yolk.
- Room Temperature Egg Whites: Room temperature egg whites whip to a greater volume than cold egg whites.
- Cream of Tartar: Cream of tartar helps to stabilize the egg whites and creates a more stable meringue.
- Gradual Sugar Addition: Adding sugar gradually allows it to dissolve properly and prevents the meringue from becoming grainy.
Assembling and Baking Your Dream Pie
- Fill the Pie Crust: Pour the slightly cooled cook and serve vanilla pudding filling into the pre-baked pie crust, spreading it evenly.
- Top with Meringue: Immediately spread the meringue evenly over the pudding filling, ensuring it touches the crust all the way around the edge. This prevents the meringue from shrinking away from the crust during baking, creating unsightly gaps.
- Bake to Golden Perfection: Bake the pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the meringue is lightly golden brown and beautifully toasted.
- Cool and Chill: Let the pie cool completely at room temperature, and then refrigerate for at least 2-3 hours, or preferably overnight, to allow the filling to set completely and the flavors to meld.
Tips for the Best Cook and Serve Vanilla Pudding Pie
- Use Quality Ingredients: While this recipe is simplified, using good quality ingredients, especially butter, lard, and vanilla extract, will make a noticeable difference in the final flavor.
- Don’t Overbake the Crust: Pre-baking the crust until lightly golden ensures it will be crisp and not soggy.
- Cool the Filling Slightly: Letting the filling cool slightly before adding the meringue helps prevent the meringue from weeping or becoming watery.
- Chill Thoroughly: Chilling the pie completely is essential for the filling to set properly and for the flavors to fully develop. This pie is best served cold.
Indulge in this delightful cook and serve vanilla pudding coconut cream pie – a taste of the Caribbean sunshine in every bite! It’s the perfect dessert for any occasion, bringing together ease of preparation with an explosion of tropical flavor. Enjoy!
