Blackberry Coconut Cream Pie
Light and creamy coconut cream filling and luscious blackberry topping all nestled in a sweet golden Oreo cookie crust!
Ingredients
Golden Oreo Crust:
- 22 Golden Oreos
- 4 Tablespoons butter, melted
Coconut Filling:
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 cup half & half (or milk)
- 1 (3.4 oz) box instant coconut cream pudding mix (dry)
- 1 teaspoon vanilla
- ½ teaspoon coconut extract (optional)
- Pinch of salt
Blackberry Topping:
- 3 cups blackberries (fresh or frozen)
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅛ teaspoon of salt
To Decorate:
- Freshly-whipped cream
- 2 Tablespoons shredded coconut, toasted
Instructions
Make the Crust:
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie plate; refrigerate.
Make the Filling:
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and into the refrigerator.
- Return the bowl to the mixer and replace the whisk attachment for a paddle attachment. Beat the cream cheese and powdered sugar together until smooth. Gradually stir in the half & half, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all of the half & half has been incorporated, add the pudding mix, vanilla, coconut extract and salt. Beat on high for 2 minutes, or until mixture is smooth and thickened.
- Add 1/3 of the whipped cream to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to fold the rest of the whipped cream into the pudding mixture.
- Pour filling into the crust and spread evenly. Chill in the refrigerator for at least 2 hours.
Make the Topping:
- In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blackberries and continue cooking until it begins to thicken, about 4-5 minutes.
- Take the pan off the heat and pour berry topping into a shallow bowl. Chill in the refrigerator to cool completely.
- Spread cooled blackberry topping on top of coconut filling. Chill in the refrigerator for 2 more hours.
To Decorate:
- Pipe whipped cream along the border of the pie, and sprinkle with toasted coconut. Serve and enjoy!