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.
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?
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.
I love coconut pie and this looks like a great summer pie, no oven to heat up your home.
Hi. I would like to make this recipe but never know what coconut to buy when recipe does not specify. Do I buy sweetened or unsweetened coconut?
Thanks
HI Nadine – this is what it says in the post. You are looking for Toasted Coconut, which is typically unsweetened. If you are making your own I would opt for unsweetened.
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.
Almost curdled the pudding but husband came to the rescue with the emersion blender. It worked! The pudding thickened, we chilled overnight. Can’t wait to dig in tomorrow.
Brave Cooks, Deb & Alex
“Whipped topping”, is that like the cool whip brand?
Read the recipe. It can be store-bought (like Cool Whip) or you can make your own which is MUCH tastier. Cool Whip always tastes “fake” to me with an odd taste. Making your own is so easy and makes the pie that much more authentic.