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
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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
Michele
Hi Michele- The recipe is for Instant pudding. 🙂
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! 🙂
Love love love your recipes. Coconut is my favorite pie as well.
Thanks for sharing.
if you make the homemade graham cracker crust how much butter do you use ? you didn’t give a measurement. thanks
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!
Would cook-and-serve pudding be okay to use instead of instant?
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!
Can I use cook and serve pudding instead of instant?
Yes, I believe that will work. Haven’t tested it so can’t say for certain.
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!
Good eye! That was for another step that was optional, I have updated it.
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.