This Coconut Cream Pie Fudge is made with coconut cream pie pudding, toasted coconut, and pieces of pie crust for pie in candy form.
I was never a big fan of coconut cream pie.
Which is odd because I really do like coconut.
But I realized after tasting a really good one that I had just only had some crappy coconut cream pie.
So I like coconut cream pie…just certain ones.
The best coconut cream pie I had was in Seattle at Dahlia Bakery.
Their coconut cream pie is legendary and for good reason.
I was craving it the other day.
And while I do technically have the recipe I wasn’t in the mood to make a pie.
Enter Coconut Cream Pie Fudge.
The good news is this fudge curbed my craving.
It also made me want to make more pie flavored fudge. 🙂
I already have a peach pie fudge.
And I for sure will be having an apple pie fudge.
Or apple cobbler.
Haven’t decided yet.
I used vegetable shortening in this recipe.
You can use butter if you prefer but I find that with certain fudge flavors the shortening works better.
Allows the flavor to come through more.
This fudge uses coconut cream pudding mix as well as toasted coconut.
I also baked up some pie crust pieces I had in the freezer and sprinkled them on top along with coconut for garnish.
You don’t have to do that but it does make it taste more like pie.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- For the Fudge:
- 2 cups granulated sugar
- 4 oz. vegetable shortening
- 3/4 cup heavy cream
- 1/4 cup coconut cream pudding mix
- 2 cups white chocolate chips
- 7-ounce jar marshmallow crème
- 1 cup toasted coconut (plus more for garnish)
- 1/4 cup prebaked pie crust as garnish
For the Fudge:
Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
Combine sugar, vegetable shortening, heavy cream, and coconut cream pudding mix into a large heavy-bottomed saucepan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer (if you have a digital most you cannot attach to the side…just keep reading it every 30 seconds with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft-ball stage), stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until all has melted and the mixture is smooth.
Add the marshmallow crème and mix until well blended.
Fold in the toasted coconut and do your best to evenly distribute the coconut.
Pour into prepared pan.
Garnish with pie crust crumbs and more toasted coconut.
Press down slightly on the pie crust and coconut to get it to stick to the fudge.
Let set up for about an hour.
Cut into whatever shape you want.