Easy Coconut Cream Pie
This easy coconut cream pie is made with instant pudding , cool whip and toasted coconut. The simple creamy pie is perfect for holidays , potlucks , or anytime you want a sweet treat .
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This Coconut Cream Pie is light , creamy and taste like it came straight from a bakery but takes very little effort to make. The fluffy coconut cream filling is placed in a flakey pie crust then topped with creamy cool whip and toasted coconut . This is a crowd pleasing pie that is perfect for the holidays , potlucks , Summer cookouts , or just anytime you want a sweet treat . This is a pie that feels fancy but is super simple to make . If you like easy pie recipe check out my Banana Cream Pie .
Read more: Easy Coconut Cream Pie
What you will love about this Coconut Pie
- Quick and Easy , no special equipment needed
- Perfect make ahead dessert
- Great for holidays like Easter or even Mother’s day . Easy enough to have anytime
- Light and creamy in texture , simple but delcious
- Beautiful presentation, truly Bakery quality
What you will need to make this coconut cream pie:
- 9 inch baked pie crust
- milk
- Coconut Cream pudding
- Whipped topping
- Sweetened Flaked Coconut
- Mixing bowl
- Wire Whisk
- Rubber spatula
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How to make a coconut cream pie
- 1 Bake the pie crust and allow to cool completely .Toast 1/4 cup of coconut in a small skillet over medium heat until the coconut is golden brown .
- 2 Mix 2 cups of milk and both boxes of pudding , mix until the pudding is dissolved.
- 3 Fold in half of the container of cool whip
- 4 Mix until the cool whip and pudding is well combined
- 5 Fold in 3/4 cup of flaked coconut
- 6 Spread the filling into the cooled pie crust
- 7 Top with the other half of cool whip
- 8 Sprinkle the toasted coconut . Chill for at least 2-3 hours or overnight
Tips and Variations
- Whole milk works best for this recipe but use nothing less than 2%
- If you don’t like cool whip replace it with homemade whipped cream using 1 1/2 cups of heavy whipping cream and sweeten with 1/4 cup of powdered sugar
- Toast the coconut slowly stirring often , it can burn easily
- Chill this overnight for the best results
- Use a graham cracker crust for a no bake version
In conclusion
This Easy Coconut Cream Pie is a simple dessert that feels special enough for holidays but easy enough for any day of the week . The creamy coconut filling is paired with toasted coconut on top makes every bite light , fluffy and full of coconut flavor .
Whether you are making this for Easter , Mother’s Day , a Family BBQ or just to have a sweet treat , this pue will be a hit and family favorite . Simple ingredients and easy to make this a recipe you will make over and over again .
If you like this recipe check out these :
Easy Coconut Cream Pie
Ingredients
- 9 in Pie Crust Baked
- 2 3.4oz Coconut Cream Instant Pudding
- 2 cups whole milk
- 3/4 cup sweetened coconut flakes
- 8 oz cool whip divided
- 1/4 cup toasted sweetened coconut
Instructions
- Bake the pie crust and allow to cool completely .Toast 1/4 cup of coconut in a small skillet over medium heat . Stir often and toast until it is golden brown.9 in Pie Crust, 1/4 cup toasted sweetened coconut
- Mix together the pudding mix and milk until the mix is dissolved2 cups whole milk, 2 3.4oz Coconut Cream Instant Pudding
- Fold in half of the container of cool whip , mix until completely combined8 oz cool whip
- Fold in the 3/4 cup of coconut3/4 cup sweetened coconut flakes
- Spread the mixture into the cooled pie crust
- Spread remaining cool whip over the to of the pie
- To with toasted coconut
- Chill for at least 3 hours but best overnight .
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Notes
Nutrition
Frequently Asked questions
Yes , it is even better if it chills overnight
Yes , you will need to make the whipped cream with 1 1/2 cups of heavy cream and sweeten it with powdered sugar
The leftover pie needs to be covered with plastic wrap in the fridge . It is good up to three days , after that the crust starts to get a little soagy.
