Easy Coconut Cream Pie

A simple no-bake coconut cream pie with a cookie crust, creamy coconut pudding filling, and whipped cream topping.

Prep Time20

Total Time2 20

Servings: 12 servings

1 recipe Golden Oreo crust Graham cracker or shortbread crust may be substituted; homemade or store-bought
2 boxes instant coconut pudding mix 3.4 ounces each
3.5 cups nonfat milk regular, 1%, or 2% may be used (approx. 830 ml)
2 cups shredded sweetened coconut
1-2 cups Cool Whip or whipped cream for topping
1 cup toasted coconut for topping

If using a homemade pie crust, chill it while you make the filling; no baking is required for a Golden Oreo crust.
In a large bowl, whisk together the 2 boxes of instant coconut pudding mix and 3½ cups milk until smooth.
Let the pudding mixture sit 5 minutes to begin setting, then stir in the 2 cups shredded sweetened coconut.
Pour the filling into the prepared pie crust, smooth the top with a spatula, then cover and refrigerate at least 3–4 hours until fully set (total chilled time about 2 hours 20 minutes as noted).
Before serving, spread 1–2 cups Cool Whip or freshly whipped cream over the pie and sprinkle with the toasted coconut.
Keep the pie covered in the refrigerator and consume within a few days.

You can use a blind-baked traditional pastry crust instead of a cookie crust.
To make fresh whipped cream, beat 1 cup cold heavy cream with 2 Tbsp powdered sugar and 1 tsp vanilla until stiff peaks form.
If you only find instant vanilla pudding, add 1 tsp coconut extract to the milk before whisking.
Toast coconut on the stovetop and watch it carefully to avoid burning.