Easy Why Not Coconut Cream Pie
Easy Why Not Coconut Cream Pie Recipe Card Front
Front of the recipe card for Easy Why Not Coconut Cream Pie.
Vintage Recipe Box 90
There are lots of fun recipes to read in the box this recipe for Easy Why Not Coconut Cream Pie was with.
Click here to view all of Vintage Recipe Box 90 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Easy Why Not Coconut Cream Pie recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Vintage Cookbooks
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Easy Why Not Coconut Cream Pie Recipe
If you make this Easy Why Not Coconut Cream Pie recipe, please share your photos and comments below!

Easy Why Not Coconut Cream Pie
Ingredients
- 1 package (5oz.) Jell-O Vanilla Pudding and Pie Filling
- 3¼ cups milk
- 3 tablespoons sugar
- 1 egg, slightly beaten
- 2 tablespoons butter
- 1⅓ cups (about) Baker's Angel Flake Coconut
- 1 baked 9-inch pie shell, cooled
- Whipped cream
Instructions
- Combine pie filling mix, milk, sugar, and egg in saucepan.
- Blend well.
- Cook and stir over medium heat until mixture comes to a full boil.
- Remove from heat.
- Stir in butter and 1 cup of the coconut.
- Cool about 5 minutes, stirring once or twice.
- Pour into pie shell.
- Cover surface with wax paper.
- Chill at least 3 hours.
- Remove paper and garnish with whipped cream.
- Sprinkle with remaining coconut.