Go Back

No Bake Coconut Cream Pie

A delightful no-bake coconut cream pie with a buttery crust and a creamy coconut filling, topped with whipped cream and toasted coconut.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 recipe Golden Oreo Crust (or Graham Cracker/Shortbread) Store-bought or homemade
Filling
  • 2 boxes Instant Vanilla Pudding Mix (3.4 ounces each) or Instant Coconut Pudding Use coconut pudding for a more intense flavor
  • 3.5 cups whole milk Full-fat milk recommended for creaminess
  • 2 cups shredded sweetened coconut Use sweetened for classic dessert taste
Topping
  • 1-2 cups Cool Whip or Fresh Whipped Cream For topping; adjust according to preference
  • 1 cup toasted coconut Toast in a dry skillet until golden

Method
 

Preparation
  1. Chill your pie crust while making the filling, if made from scratch.
  2. In a large bowl, add pudding mix.
  3. Pour in milk and whisk until smooth.
  4. Let sit for 5 minutes until soft set.
  5. Stir in shredded coconut.
  6. Pour the mixture into the chilled pie crust.
  7. Cover and chill for at least 3 to 4 hours.
Serving
  1. Before serving, top with whipped cream and toasted coconut.
  2. Slice with a hot, clean knife for glossy edges.
  3. Serve slightly chilled.

Notes

For the best flavor and texture, serve slightly chilled and pair with coffee or a light rum drizzle. Store covered in the refrigerator for up to 3 days.