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!
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.
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.
How To Store Easy Coconut Cream Pie
Store Coconut Cream Pie in the refrigerator, covered. It will last up to 3-4 days.
Creamy No Bake Desserts
Easy Coconut Cream Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, 10-12 sheets graham crackers, crushed
- 6 tablespoons (85 g) unsalted butter, melted
Filling
- 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
Instructions
Crust*
- 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.
Filling
- 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.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Love the recipe. Just wondering if you could use coconut milk in place of milk?
I to was wondering the same thing!! As it would make some sense being a coconut cream pie an all!! But who knows, not I for sure!! Thanks by the way for the help an info!!
I have tried many of your recipes and really enjoyed
So easy to make! Delicious!
Do you toast the coconut first? How long?
Thank you so much for another winning recipe, which I will follow to the letter!
Can you use coconut pudding and then add the coconut to that pudding instead of using vanilla
You can
it it looks yummy!!!