Coconut Cream Pie

4.72 from 14 votes

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.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: Dessert

Keyword: coconut, coconut cream pie, easy dessert, no bake

Servings:

Calories: 235kcal

Author: Kasey Schwartz

Ingredients

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