Coconut Cream Pie

This Coconut Cream Pie is a coconut lover’s dream! Creamy, rich instant coconut pudding is mixed with whipped topping and sweetened coconut flakes and folded into a pre-made pie crust for the ultimate easy, decadent dessert.

If you’re craving the sweetness of coconut, try making my coconut cream pie! It takes just 10 minutes to bake and is full of delicious coconut pudding and topped with toasted coconut. Using a pre-made frozen pie crust keeps prep super simple – you can whip this up in practically no time at all.

(You’ll also love my Coconut Cookies, Coconut Poke Cake, and Coconut Cream Pie Parfaits!)

Coconut Cream Pie Recipe

Coconut cream pie is a dessert classic for a reason – it’s creamy, dreamy coconut goodness balanced on a crisp, buttery base and topped with whipped cream (or in this recipe, whipped topping). My recipe needs only 10 minutes of bake time, and the rest of the components are easily found at your grocery store and come together in minutes.

If you’re looking for the best coconut cream pie recipe, you’ve come to the right place! This is an almost no-bake pie and is a perfect easy dessert after a holiday meal or just Sunday dinner. It’s so pretty, especially when you pile on loads of delicious whipped topping and toasted coconut. It may be hard to stop at just one slice!

(If you love coconut, try my Lemon Coconut Cake too!)

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Ingredients for Coconut Cream Pie

• Frozen Pie Crust – I love Pillsbury frozen pie crust for a simple, no-fail option, but you can use any frozen pie crust of your choice.
• Instant Coconut Pudding – Instant coconut pudding makes the perfect filling for this coconut cream pie and saves so much on prep time.
• Whipped Topping – You’ll add whipped topping into the filling and on top of the pie.
• Toasted Coconut – You could use sweetened or unsweetened toasted coconut in this recipe, but I really love sweetened toasted coconut.

Variations

• Swap the pudding for cook and serve. This coconut pie recipe uses instant pudding but you could use cook and serve if you’d rather.
• Use a different pie crust. Instead of a frozen pie crust, you could use a refrigerated crust or a graham cracker crust.

How To Make Coconut Cream Pie

1. Bake the crust: Bake your pie crust according to the directions on the back of the package. Allow to cool completely on a wire cooling rack.
2. Make the pudding: In a large bowl, mix together the instant pudding and milk. Add whipped topping and coconut flakes and stir to combine.
3. Add the pudding to the pie crust: Spoon the pie filling into the cooled pie crust.
4. Chill: Place the pie in the fridge and chill for at least 30 minutes.
5. Serve: Before serving, top with remaining whipped topping and toasted coconut.

How to Store Coconut Cream Pie

Store leftover pie, well-covered, in the fridge for up to 3 days.

FAQ

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Coconut Cream Pie

This Coconut Cream Pie is a coconut lover's dream! Creamy, rich instant coconut pudding is mixed with whipped topping and sweetened coconut flakes and folded into a pre-made pie crust for the ultimate easy, decadent dessert.

4.86 from 14 votes

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Course: Dessert

Cuisine: Dessert

Author: Kasey Schwartz

Servings: 8

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

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Ingredients  

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• ▢ 1 frozen pie crust
• ▢ 2 cups cold whole milk
• ▢ 2 packages (3.4 ounces) instant coconut pudding mix
• ▢ 1 carton (8 oz.) frozen whipped topping, thawed, divided
• ▢ 1 cup sweetened shredded coconut
• ▢ 1/4 cup toasted coconut

Instructions 

• Bake frozen pie crust as directed on the package and allow to cool on a rack while you prepare the pudding filling
• In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping and 1 cup of coconut. Pour into crust and chill.
• To toast the coconut – add to a 350 degree oven for 5-8 minutes until lightly brown.
• Before serving, top with remaining whipped topping and toasted coconut

Video

Notes

• Try to use whole milk as directed in this recipe! If you’re out, the next best is 2% milk. I don’t recommend using skim milk in this recipe as it gets watery.

Nutrition

Calories: 235kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 155mg | Potassium: 164mg | Fiber: 1g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 1mg

Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!