So, last week I made Key Lime Pie Dip. I wasn't too sure if you guys would get as excited as I did about a new spin on an old classic but you did! It quickly went to the top of the blog stats for the week and blew up Pinterest.
YOU GUYS. I love how you get me.
So, I got to thinking what else I could take from a pie to a dip and, since I have a (somewhat irrational, possibly unhealthy, maybe obsessive) love of coconut, I decided to test out a recipe for Coconut Cream Pie Dip.
And. It. Was. Amazeballs.
Once I hash out my next “pie dip” I think it will be so cool to serve three choices at a party with an assortment of graham crackers and shortbread cookies! I’m thinking a Peanut Butter Cream Pie Dip served with chocolate graham crackers would be insane!!! DIBS! I said it first! You heard it!!! That’s my next project! UPDATE: Here's the recipe for Peanut Butter Cream Pie Dip.
Coconut Cream Pie Dip
1 15-oz. can cream of coconut
1/4 cup milk
1 large (5.1 oz) box instant vanilla pudding mix
1 14-oz. can sweetened condensed milk
2 cups sweetened flaked coconut, toasted and divided
1 8-oz tub cool whip, thawed
Graham crackers or shortbread cookies for dipping
Add cream of coconut and milk to a stand mixer or large bowl (using a hand-held mixer) and mix on medium speed until smooth. Add pudding mix and sweetened condensed milk and mix until thoroughly combined. Fold in a heaping cup of toasted coconut and cool whip and mix until just combined.
Add mixture to a serving bowl and refrigerate for four hours. Garnish with remaining toasted coconut.
Serve with graham crackers or shortbread cookies.
You can absolutely use the dip as pie filling. This recipe will easily fill two prepared pie crusts.