Frugal Foodie Mama: S'mores Coconut Cream Pie

A favorite classic pie & a popular summertime treat come together perfectly in this no-bake S'mores Coconut Cream Pie...

Post updated 5/23/18- This no-bake S'mores Coconut Cream Pie deserved some updated photos. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. ;)

Woo-hoo! It is Pi Day!

Okay, okay.... I will admit it. I am NOT a math geek. If there were not actual PIE involved in this day, I wouldn't be anywhere near as excited.

If you say the word PIE, then I am there! So when Dorothy from Crazy for Crust announced her annual Pi Day Pie Party I had to RSVP, right? ;)

Originally I was thinking I would like to make some kind of S'mores pie. Then I started thinking about how much I adore coconut cream pie. But why should I have to choose??

I shouldn't! This S'mores Coconut Cream Pie was my compromise :)

Original photo from my 2013 post

This pie was a bit ridiculous. I literally had to employ all kinds of self control to prevent myself from gobbling it all up in the first 2 days. You think I am being funny here... I am not.

I am actually sitting here sad because it is all gone & I do not have another one sitting in the fridge ready for me to indulge in.

Oh, and just because I love Pi (Pie) Day >>>THIS<<< much, I created a Pinterest board dedicate to ALL things pie. Come check out my Have a Slice of Pie... board to find some other delicious pie recipes ranging from the savory to the downright sinfully sweet! ;)

S'mores Coconut Cream Pie

by Frugal Foodie Mama

Prep Time: 20 minutes

Cook Time: 13-15 minutes then refrigerate

Ingredients (8 slices)

1 prepared graham cracker crust

For the pie filling

1 cup shredded, sweetened coconut
3.4 oz box of coconut cream pudding mix
2 cups milk
1/2 cup of mini chocolate chips
3 cups of mini marshmallows

Instructions

Preheat your oven to 325 degrees. On a baking sheet lined with parchment paper, spread out your shredded coconut in an even layer. Bake for about 5-7 minutes, stirring once halfway through the baking time. Watch it carefully! The coconut can burn quickly.

Set your toasted coconut aside for 5-10 minutes to cool.

Meanwhile, add the pudding mix & milk to a medium mixing bowl. Beat on low or whisk the mixture for 2-3 minutes, or until the pudding has thickened a little & set.

Then fold in 2/3 cup of the toasted coconut (reserve the other 1/3 cup to top the pie later) & the mini chocolate chips.

Spoon the coconut cream filling into the prepared pie crust. Allow the pie to set up in the fridge for at least one hour and up to overnight.

Remove the pie from the fridge, and top it with the mini marshmallows. Using a kitchen torch or your oven's broiler, toast the marshmallows to your desired brownness.

Sprinkle the remaining toasted coconut over the top of the pie. Slice, serve, & enjoy!

Store any leftovers covered in the refrigerator.

Looking for even more no bake pie recipes? Then be sure to check out the recipes from my fellow food blogger friends below...