Easy Coconut Cream Pie

filed under: Pies + Tarts on May 23, 2020

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. You may also enjoy my Piggy Pie Dessert and 50 Best Cookie Recipes!


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

Easy Coconut Cream Pie

I seem to have a never-ending supply of pudding in the house, so finding options to use it in a different way is always a bonus! This gorgeous pie only used 5 ingredients, a few that are store-bought. If you can stir, you can create a delicious pie that tastes like it’s from a bakery!

To make this pie you will need: (full recipe below)

  • Vanilla Pudding
  • Milk
  • Whipped Topping
  • Toasted Coconut
  • Graham Cracker Crust

For true coconut lovers, try adding a teaspoon of Coconut extract to the pudding. Your taste buds will be in heaven!

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

Graham Cracker Crust for Coconut Pie

To make it as easy as possible, I wrote “store-bought pie crust” in the recipe. However, a perfect homemade graham cracker crust only needs a few simple ingredients.

Homemade Graham Cracker Crust


  • Graham crackers
  • butter
  • sugar


  1. Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into a greased pie dish. (I prefer an 8-inch pie dish with this recipe)
  2. Bake for 8 minutes at 350°F.
  3. Carefully remove from the oven.

When making your own graham cracker crust I don’t recommend using low-fat or fat-free graham crackers, but they certainly work in a pinch. 

Coconut Cream Pie with One Piece Removed in Blue Pie Pan

How to Toast Coconut

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

  • Just start with a cup of shredded or flaked coconut.
  • Preheat 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 coconut is completely golden. Watch close after 3 minutes, you don’t want it to burn! Allow to cool before using it. 

When You Are Ready to Assemble the Pie

  • Beat pudding mixes and milk in large bowl with whisk for about 2 minutes, or until it’s very smooth.
  • Stir in 1 cup of whipped cream and 3/4 cup coconut.
  • Pour whipped cream mixture into crust.
  • Refrigerate 4 hours or until firm.

When you are ready to serve, top with remaining whipped topping and sprinkle with toasted coconut flakes.

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

Beyond creamy and so full of flavor! This easy peasy Coconut Cream Pie is sure to be a family favorite.

Looking for more Easy Pie Recipes?

Lemon Cream Pie

Lemon Cheesecake Cream Pie

Orange Creamsicle Pie

Caramel Shortbread Pie

5 from 2 votes
Easy Coconut Cream Pie
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A few simple ingredients and a few minutes are all you need to create this fabulous Easy Coconut Cream Pie!

Course: Dessert
Cuisine: American
Keyword: coconut cream pie, cream pie, Easy Coconut Cream Pie
Servings: 8
Author: Amanda Rettke
  • 1 package (3.4 ounce) instant vanilla pudding
  • 2 cups cold milk
  • 2 cups Whipped Topping, divided (can be store bought or homemade)
  • 1 cup toasted coconut, divided
  • 1 ready-to-use graham cracker crumb crust 6 oz.
  1. Beat pudding mix and milk in a large bowl with whisk for about 2 minutes, or until it's very smooth.

  2. Stir in 1 cup of whipped cream and 3/4 cup coconut.
  3. Pour whipped cream mixture into crust.
  4. Refrigerate 4 hours or until firm.
  5. For the top, pile the remaining whipped cream in the center making sure to show a little bit of the edges of the coconut cream filling.

  6. Sprinkle with remaining toasted coconut. Chill until ready to serve.


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  • RossC says:

    This seems so simple and delicious, I have to do it..
    I use 6″ pie tins so, I will halve the recipe and see how it works.. What can go wrong??… lol

  • Gayle Young says:

    In the photo the cocanut is not toasted, so is the cocanut toasted or not…. TY

  • Kenny says:

    Love your recipes.they are very tasty. Keep up the good work.

  • Mary Milne says:

    When you print the recipe a line comes across and does not print all the ingredients

  • Grace Jordan says:

    I love all your recipes but lose them on my smart phone. Okay to e-mail me.
    Thank you!

  • Dena Benson says:

    Is the 1 c whipped ream measured before beaten or after?

    • Amanda says:


  • Dena Benson says:

    Or are you talking “whipped topping”, like cool whip?

    • Amanda says:

      Yes, or you can make your own whipped topping from scratch.

  • Natalia says:

    Hola me encantan tus recetas podrias pasarlas en español..😘

  • Margee Hiykel says:

    I make this with coconut cream pudding.

  • Glow says:

    How much pudding mix or size pkgs?

  • Betty says:

    In the ingredients you didn’t list pudding, so many boxes
    But nothing about pudding
    Would you plz fix this recipe
    Thank You

  • Nancy Paul says:

    How much pudding mix is required?

  • jackie elbert says:

    what pudding??? not mentioned in your ingredients…

  • Connie says:

    In the list of ingredients it says one box of nest ant pudding but in the directions it says mix “boxes of pudding”?? Is it one box or two?

  • Lynnae Hall says:

    I love your recipes!

  • Jean says:

    This pie is much better when made with the cook & serve pudding mix using evaporated milk. It is so creamy & rich! This pudding mix can also be used for banana pudding as well.

    • Amanda Rettke says:

      Yes, that is a different recipe though. 🙂

  • Gale says:

    Try a crust made with vanilla wafer crumbs. Yummy!!!

  • Stavroula Ntallis says:

    I love your simple recipes with few ingredients.

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