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!

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

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 the coconut to cool before using it. 

When You Are Ready to Assemble the Pie

  • Beat pudding mixes and milk in a 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 topping 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 12 votes
Easy Coconut Cream Pie
Prep Time
15 mins
Chill Time
4 hrs
Total Time
4 hrs 15 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--iambaker.net
  • 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 the whipped topping and ¾ cup coconut.

  3. Pour the whipped topping mixture into the crust.

  4. Refrigerate 4 hours or until firm.
  5. For the top, pile the remaining whipped topping 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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  • Amy G says:

    Jut to let you know my Favorite pie has always been coconut cream pie yet never knew how to make it. So since I am a homemade baker I kept making everyone else’s pies n cakes, never making mine, UNTIL this specific recipe!! Thank you!! I get from others “I didn’t know I really liked that pie and why haven’t you always been making it”… I couldn’t confess everything but I did say I found a recipe. I was told NOT to lose it! Lol

  • Marcielyn Tanimoto says:

    it looks delicious i love coconut pie thanks for sharing 😋

  • Waty Khalid says:

    Dear Amanda. Can I replace coconut milk in the pudding instead of regular milk since fresh coconut milk is always available in our country? Tq.

    • Elizabeth Keeney says:

      Hi, Waty! I work with iambaker and am happy to help with questions. We have not tried that substitution, so I can’t say how it would affect the pie. But, you could certainly give it a go! Let us know how it turns out, and have a great day!

  • Liz Manning says:

    Hi I made that amazing coconut cream pie !! Actually have made it twice in a month I’m wondering if it is possible to make as mini coconut cream pies?? Do I need to dbl the recipe??

    • Elizabeth Keeney says:

      Hi, Liz! I work with iambaker and am happy to help with questions. We have not made this pie into mini pies so I can’t say how the baking time and ingredients would need to be adjusted. Have a great day!

  • Liz Manning says:

    This recipe is AMAZING! Can I make mini ones? If so I have Graham cracker crumbs…how much butter??

  • ROSE BLACK says:

    have not made this yet but I am gonna my son-in-law loves this pie so I will have to 😅

  • Jad says:

    You’re face is like you’re sweets

  • Margie Brown says:

    Love the resipes an use them they help think you.

  • Lisa says:

    Sweetened or unsweetened coconut?

    • Elizabeth Keeney says:

      Hi, Lisa! I work with iambaker and am happy to help with questions. We used sweetened coconut. Have a great day!

  • Terri says:

    Use small graham cracker crust pie shells fill them up and finish up like for a regular pie. Not sure how many little pie’s it will make.

  • Robert Levy says:

    The directions call for Whipped Cream but there is no Whipped Cream in the Ingredients??
    There is Whipped Topping in the Ingredients; is this the Whipped Cream called for?

    • Elizabeth Keeney says:

      Hi, Robert! I work with iambaker and am happy to help with questions. You can use store-bought or homemade whipped topping. Have a great day!

  • Siuila says:

    How much melted butter do I use for the crust

  • Rebecca fulton says:

    For me a recipe using a mix is not one I will make. Check out the ingredients in that box of pudding! Not eating it. I do make a delicious coconut cream pie using coconut milk (not canned) but found in grocery cooler.

  • Shirley says:


  • Erma Wilder says:

    Love all your recipes Amanda. I have made quite a few of them, and no disappointments. Thank you. Merry Christmas to you and your family and friends from ours.🎄🎁

  • Joyce says:

    Enjoy your recipes! Keep them coming!

  • Michele says:

    Hi 🙂 I’m really excited to make this pie this weekend as Coconut Cream Pie is my FAVORITE!!
    However I have a question, regarding the Vanilla pudding…is it Instant or regular pudding mix, or already bought that way? I know it’s stupid of me to ask but I just want to he sure on the directions.
    Thank you

    • Amanda Rettke says:

      Hi Michele- The recipe is for Instant pudding. 🙂

  • Michele says:

    Thank you Amanda for the quick reply…I can’t believe I didn’t see it right there in the ingredients part. I’m so sorry I guess I was too excited to try this out I didn’t see it! Haha
    Thanks again for all your wonderful great recipes….and patience! 🙂

  • Therisia Jackson says:

    Love love love your recipes. Coconut is my favorite pie as well.
    Thanks for sharing.

  • nancy prince says:

    if you make the homemade graham cracker crust how much butter do you use ? you didn’t give a measurement. thanks

    • Elizabeth Keeney says:

      Hi, Nancy! I work with iambaker and am happy to help with questions. I would suggest a tablespoon of butter. But, you may need more; just make sure all of the graham cracker crumbs are coated in butter. I hope this helps, and have a great day!

  • Louise Cavanaugh says:

    Would cook-and-serve pudding be okay to use instead of instant?

  • Sherry Smith says:

    This was the best coconut pie ! Followed directions and added the teaspoon of coconut extract, everyone loved it ! Thank you for this easy delicious recipe!

  • Kat says:

    Can I use cook and serve pudding instead of instant?

    • Amanda Rettke says:

      Yes, I believe that will work. Haven’t tested it so can’t say for certain.

  • Janice G says:

    At the beginning of this recipe, it indicates that the prep time is10 minutes & cook time is 10 minutes. Did I miss the part where there was baking in this recipe? Amanda Rettke can you clarify this? The rest sounds delicious!

    • Amanda Rettke says:

      Good eye! That was for another step that was optional, I have updated it.

  • Laurie says:

    I use Jello instant coconut cream pudding, amps it up. If I have coconut milk in the house I use it in mixing the pudding. When I make my crust I add coconut to it. What can I say, we are nuts for coconuts in this household.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.