Easy Coconut Cream Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/easy-coconut-cream-pie-recipe/
