A few simple ingredients and a few minutes are all you need to create this fabulous Easy Coconut Cream Pie! I have tested many Coconut Pie recipes in my day and this is by far the easiest and creamiest. This gorgeous pie only uses only 5 ingredients, a few of which are store-bought. If you can stir, you can create a delicious pie that tastes like it’s from a bakery! Be sure to check out more of my no-bake desserts


Easy Coconut Cream Pie in a Blue Staub Pie Dish on White Counter

Ingredients & Substitutions

Graham Cracker Crumbs: To make this recipe even easier than it already is, you could use a store-bought graham cracker crust.

Graham Cracker Crumbs

Pre-Crushed vs Crushing Yourself

The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

Vanilla Pudding: Look for a box of instant vanilla pudding mix to use in the filling. For true coconut lovers, try adding a teaspoon of Coconut extract to the pudding. Your taste buds will be in heaven!

Whipped Topping: For the creamiest whipped topping, make your own! Store-bought would also work.

Coconut: You can buy toasted coconut in the baking aisle of the grocery store. Or, toast it yourself, which I will show you how next.

Overhead View of Coconut Cream Pie in Blue Pie Pan on White Counter

How to Toast Coconut

Just in case you can’t find toasted coconut, it is quite easy to toast your own!

  • Start with a cup of shredded or flaked coconut.
  • Preheat the oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet lined with parchment paper.
  • Bake for 3-5 minutes and then use a spatula to stir and flip over.
  • Bake for another 3-5 minutes until the coconut is completely golden. Watch closely after 3 minutes, you don’t want it to burn! Allow the coconut to cool before using it. 
Coconut Cream Pie with One Piece Removed in Blue Pie Pan

How To Store Easy Coconut Cream Pie

Store Coconut Cream Pie in the refrigerator, covered. It will last up to 3-4 days.

One slice of Coconut Cream Pie with a Bite Taken Out of It on a White Plate

Creamy No Bake Desserts

5 from 24 votes

Easy Coconut Cream Pie

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
A few simple ingredients and a few minutes are all you need to create this fabulous Easy Coconut Cream Pie!



  • 1 ½ cups graham cracker crumbs, 10-12 sheets graham crackers, crushed
  • 6 tablespoons (85 g) unsalted butter, melted


  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whole milk, cold
  • 2 cups (120 g) whipped topping, divided
  • 1 cup (93 g) toasted coconut, divided



  • In a small bowl, add the melted butter to the graham cracker crumbs. Using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
  • Pour the graham cracker crumbs into a 7-inch pie plate. (The crust will be thick.) Using your hands, press the crumbs firmly and evenly into the bottom and up the sides of the pie plate. If needed, use the bottom of a glass to flatten the crust more.


  • To a large bowl, add pudding mix and milk. Using a whisk, beat for about 2 minutes, or until it's very smooth.
  • Stir in 1 cup of the whipped topping and ¾ cup coconut.
  • Pour the whipped topping mixture into the crust.
  • Refrigerate for 4 hours, or until firm.
  • Once firm, pile the remaining whipped topping in the center. Make sure to show a little bit of the edges of the coconut cream filling.
  • Sprinkle with remaining toasted coconut. Chill until ready to serve.



*You could also use a 6-ounce store-bought graham cracker crust for this recipe.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I would also like to know whether coconut milk can be used instead of milk. Would it then also suitable for people allergic to milk?

  2. Hi: Should you fold the whipped topping in. Or stir. I folded and it was fine. We love coconut in this house, so I substituted coconut pudding for the vanilla. This was yummy and easy. Thanks for the recipe. Had after lunch.

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