Ingredients

The following ingredients have 8 Servings
  • 1 9-inch frozen deep dish pie crust
  • 1 2.6 oz box Dream Whip (contains 2 packages. Use both)
  • 2 3/4 cup cold half and half (divided)
  • 1 3.4 oz box instant vanilla pudding
  • 1 3.4 oz instant coconut cream instant pudding mix
  • 1 cup sweetened flaked coconut (plus 1 Tbsp)
  • 3 egg whites
  • 1/2 tsp cream of tarter
  • 1/4 cup granulated sugar

Instruction

  • Preheat the oven to 375°F. Prick the bottom of the crust with a fork. Fit with parchment and fill with beans or pie weights. Blind bake the pie crust for 8-10 minutes then remove the pie weights and bake for an additional 3-5 minutes. Cool completely.
  • In the bowl of a stand mixer, whip both envelopes of Dream Whip with 1 3/4 cup half & half until soft peaks form, around 5 minutes.
  • Add both the vanilla pudding mix and the coconut cream pudding mix and the remaining 1 cup half & half to the bowl. Whip for 2 minutes or until thickened.
  • Mix in 1 cup flaked coconut by hand. Pour the filling into the cooled shell and spread evenly. Set aside.
  • In a clean mixing bowl, whisk the egg whites. Add the cream of tarter and gradually add the granulated sugar. Whip until stiff peaks form.
  • Spread the meringue over the filling. Sprinkle with 1 Tbsp flaked coconut.
  • Place onto a baking sheet and into the oven. Broil for 5 minutes turning as needed for even browning of the meringue.
  • Chill for 4 hours.