Easy Coconut Cream Pie
This Easy Coconut Cream Pie is a simple no-bake dessert made with a Golden Oreo crust, creamy vanilla or coconut pudding, sweetened shredded coconut, and a fluffy whipped topping finished with toasted coconut.
Equipment
- large mixing bowl
- whisk
- rubber spatula
- 9-inch pie dish
- measuring cups
Ingredients
- 1 recipe Golden Oreo crust (or graham cracker or shortbread crust)
- 2 3.4 oz boxes instant vanilla pudding mix (or instant coconut pudding)
- 3 1/2 cups whole milk
- 2 cups sweetened shredded coconut
- 1-2 cups Cool Whip or fresh whipped cream
- 1 cup toasted coconut
Instructions
- Chill the prepared pie crust while making the filling if using a homemade crust.
- In a large bowl, whisk together the pudding mix and whole milk until smooth. If using coconut pudding, the mixture may be slightly lumpy. Let stand for 5 minutes until soft set.
- Fold the shredded coconut into the pudding mixture until evenly combined.
- Pour the filling into the prepared pie crust. Cover and refrigerate for at least 3 to 4 hours until fully set.
- Before serving, spread whipped cream or Cool Whip over the pie and sprinkle generously with toasted coconut.
Notes
Use whole milk for the thickest filling. A homemade or store-bought Golden Oreo, graham cracker, or shortbread crust all work well. If using a pastry crust, blind bake it before filling. To replace Cool Whip, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form. If coconut pudding mix isn't available, add 1 teaspoon coconut extract to vanilla pudding. Toast the coconut on the stovetop while watching carefully to prevent burning.