Easy Coconut Cream Pie Recipe

Introduction

This Easy Coconut Cream Pie is a delightful dessert that combines creamy, sweet coconut filling with a flaky or crunchy pie crust. With simple ingredients and no baking required for the filling, it’s perfect for a quick yet impressive treat.

Ingredients

• 1 15-oz. can cream of coconut
• 1/4 cup milk
• 1 large (5.1 oz) box instant vanilla pudding mix
• 1 14-oz. can sweetened condensed milk
• 2 cups sweetened flaked coconut, toasted and divided
• 1 8-oz tub cool whip, thawed
• 1 deep dish pie shell

Instructions

1. Step 1: Bake and cool the pie shell if you are using a pastry-style shell. If you have a ready-made shell, such as graham cracker crust, you can skip this step and proceed to Step 2.
2. Step 2: In a stand mixer or large bowl, add the cream of coconut and mix on medium speed until smooth.
3. Step 3: Add the milk, instant vanilla pudding mix, and sweetened condensed milk to the bowl. Mix again until the ingredients are thoroughly combined and smooth.
4. Step 4: Gently fold in one heaping cup of the toasted coconut along with the thawed cool whip. Stir until just combined to keep the filling light and fluffy.
5. Step 5: Pour the coconut filling into the cooled pie shell. Garnish the top with the remaining toasted coconut. Refrigerate the pie for 4-6 hours or preferably overnight to allow it to set properly.

Tips & Variations

• For extra texture, sprinkle a handful of chopped nuts such as pecans or macadamias on top before serving.
• If you prefer a less sweet pie, reduce the sweetened condensed milk by a quarter cup.
• Use homemade toasted coconut by spreading flaked coconut on a baking sheet and baking at 325°F (160°C) for about 5-7 minutes, stirring occasionally.

Storage

Store any leftover coconut cream pie in the refrigerator, covered tightly with plastic wrap or a pie dome. It will keep fresh for up to 3 days. When ready to serve again, let it sit at room temperature for about 10 minutes to soften slightly for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is best made at least 4 hours ahead or overnight to allow the filling to fully set and flavors to meld.

What type of pie shell works best?

Both baked pastry shells and ready-made graham cracker crusts work well. Choose based on your texture preference or convenience.

Easy Coconut Cream Pie Recipe

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★★★★★

4.4 from 136 reviews

This Easy Coconut Cream Pie is a luscious, no-bake dessert featuring a creamy coconut filling made with cream of coconut, instant vanilla pudding, and sweetened condensed milk, all folded with whipped topping and toasted coconut flakes. Served in a deep-dish pie shell and chilled until set, it’s a perfect sweet treat with rich coconut flavor and a smooth, velvety texture.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes (if baking pie shell)
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Filling

• 1 15-oz. can cream of coconut
• 1/4 cup milk
• 1 large (5.1 oz) box instant vanilla pudding mix
• 1 14-oz. can sweetened condensed milk
• 2 cups sweetened flaked coconut, toasted and divided
• 1 8-oz tub cool whip, thawed

Crust

• 1 deep dish pie shell (pre-baked pastry-style or ready-made graham cracker crust)

Instructions

1. Prepare Pie Shell: If using a pastry-style pie shell, bake it according to package instructions until golden and fully cooked, then allow it to cool completely. If using a ready-made crust such as a graham cracker crust, no baking is necessary and you may proceed to the next step.
2. Mix Coconut Base: Pour the cream of coconut into a stand mixer bowl or large mixing bowl. Using a hand-held mixer, beat on medium speed until the cream of coconut becomes smooth and slightly aerated.
3. Add Other Ingredients: Add the milk, instant vanilla pudding mix, and sweetened condensed milk to the cream of coconut. Mix on medium speed until the mixture is completely combined and smooth, with no lumps.
4. Fold in Coconut and Whipped Topping: Gently fold in one heaping cup of the toasted flaked coconut along with the thawed Cool Whip. Use a spatula to incorporate these ingredients without deflating the mixture, blending just until evenly combined.
5. Assemble and Chill: Pour the coconut filling into the prepared pie shell and level the top. Sprinkle the remaining toasted coconut evenly over the surface as a garnish. Cover the pie and refrigerate for 4 to 6 hours, or overnight, to allow the filling to set properly before serving.

Notes

• You can toast the coconut by spreading it on a baking sheet and heating in a 350°F oven for 5-7 minutes, stirring frequently to prevent burning.
• If you prefer a stronger coconut flavor, add a teaspoon of coconut extract to the filling mixture.
• For a lighter version, use reduced-fat milk and whipped topping.
• This pie is best served chilled and enjoyed within 2-3 days for optimal freshness.
• Ensure the pie shell is completely cooled before adding the filling to prevent sogginess.

Keywords: coconut cream pie, easy coconut pie, no-bake pie, creamy coconut dessert, toasted coconut, instant pudding pie