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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!)
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Pin RecipeCoconut 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.
Quick Tip
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.
How To Make Coconut Cream Pie
- 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.
- Make the pudding: In a large bowl, mix together the instant pudding and milk. Add whipped topping and coconut flakes and stir to combine.
- Add the pudding to the pie crust: Spoon the pie filling into the cooled pie crust.
- Chill: Place the pie in the fridge and chill for at least 30 minutes.
- Serve: Before serving, top with remaining whipped topping and toasted coconut.
Quick Tip
Make sure you chill the finished pie at least 30 minutes and preferably longer. This will help the filling to completely set and it also tastes really good when it’s cold.
How to Store Coconut Cream Pie
Store leftover pie, well-covered, in the fridge for up to 3 days.
FAQ
Coconut cream pie does need to be refrigerated. If left out on the counter longer than 2 hours, it could grow harmful bacteria. Be sure to store your pie securely wrapped inside the refrigerator before serving.
Yes – you can substitute coconut cream for the milk required in instant pudding. If you use a dairy-free instant pudding the coconut cream will make the filling dairy-free.
Custard refers to a mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.
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Coconut Cream Pie
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.
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