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No Bake Coconut Cream Pie – this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! No need to turn on the oven for this pie recipe – just mix up the filling and chill it in the crust! If you love coconut you are going to love this easy recipe.

Simple coconut cream pie

The BEST EASY Coconut Cream Pie

I cannot ever get enough fluffy pudding pies – this coconut cream pie is an absolute favorite. It’s ultra fluffy with just 5 ingredients – and it’s probably the easiest thing you’ll ever make – just hand me a fork!

The pudding filling is so creamy and the shredded coconut mixed in adds even more coconut flavor and texture. Using pudding mix ensures your pie won’t be watery and will always work! It’s a no bake pie too with a cookie crust – no need to blind bake pie crust or make pie dough. To be honest, the hardest part about making this pie is not eating it all in one sitting!

How to make EASY Coconut Cream Pie with pudding mix: the secret to a successful pudding pie is using whole milk when making the pudding. The more fat the milk has, the thicker the pudding, ensuring the pie sets up. You’ll mix 2 boxes of instant pudding with 3 1/2 cups of whole milk then stir in 2 cups of coconut and place in the pie. Before serving, top with whipped topping and toasted coconut.

Ingredients for Coconut Cream Pie are laid out on a countertop: whole milk, shredded coconut, Cool Whip, a prepared cookie crust, pudding mix packets, and a bowl of toasted coconut, each labeled with text.

5 Ingredients & Variations

  • CRUST: It starts with my favorite Oreo Crust recipe, and I used Golden Oreos. That crust recipe works with ANY flavor Oreo and I think that the sweet vanilla taste of a Golden Oreo pairs perfect with coconut. You could also use a shortbread crust or a graham cracker crust. You’re also welcome to use a store bought crust if you want.
  • Coconut Cream Pie Filling: The filling is Instant Coconut Pudding Mix. I’ve seen that flavor at 99% of grocery stores, but if you can’t find it, substitute vanilla and add 1 teaspoon of coconut extract. You make the pudding with whole milk.
  • Whipped Topping or Whipped Cream: top this pie with cool whip or homemade whipped cream.
  • Toasted Coconut: Decorate the top with toasted coconut which you’ll make with sweetened coconut flakes (found in the baking aisle).
slice of pie on white plate with fork and missing bite.

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Expert Tips

  • Can I use a pastry crust? If you want a traditional flaky pie crust instead of a no-bake cookie crust, then you can use my all butter pie crust recipe and blind bake it before adding the filling.
  • To substitute freshly whipped cream, beat 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and a teaspoon vanilla extract and beat until stiff peaks form.
  • If you can’t find coconut pudding mix: Sometimes I can find it, sometimes I can’t. If you can only find instant vanilla pudding mix then you can add 1 teaspoon coconut extract to the pudding with the milk in step 1.
  • While I’ve had some success using coconut milk with pudding mix by using half the amount, I don’t recommend it for this recipe. Add coconut extract for extra coconut flavor.
  • Having setting problems? Check that you used the right size box of pudding: TWO boxes (3.4 ounces each)of INSTANT pudding mix. If you use the larger box with the amount of milk specified it won’t set up. Also be sure to use whole milk for best results.
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Simple coconut cream pie

Easy No Bake Coconut Cream Pie Recipe

4.53 from 123 votes
No Bake Coconut Cream Pie – this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!

Recipe Video

Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Yield 12 servings
Serving Size 1 serving
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Ingredients
 

  • 1 recipe Golden Oreo Crust  (Graham Cracker or Shortbread may be substituted, homemade or store bought)
  • 2 boxes (3.4 ounces each) Instant Vanilla Pudding Mix (or instant coconut pudding)
  • 3 ½ cups (830ml) whole milk (see note)
  • 2 cups (160g) shredded sweetened coconut
  • 1-2 cups  Cool Whip or Fresh Whipped Cream for topping
  • 1 cup (70g) toasted coconut for topping

Instructions

  • Chill your pie crust recipe while making the filling, if you made it from scratch.
  • Add pudding mix to a large bowl. Add milk and whisk until smooth. If using coconut pudding, the mixture will be slightly lumpy from the coconut in the pudding mix.) Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
  • Before serving, top with whipped cream or whipped topping and toasted coconut. Store covered in refrigerator for up to 3 days.
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Recipe Notes

    • Use whole milk for best results! The more fat in the milk, the thicker the pudding. If you’re worried about the pie not setting up, whole milk is the way to go. I’ve made this with nonfat milk, but it’s much thinner.
    • Can I use a pastry crust? If you want a traditional flaky pie crust instead of a no-bake cookie crust, then you can use my all butter pie crust recipe and blind bake it before adding the filling.
    • To substitute freshly whipped cream, beat 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and a teaspoon vanilla extract and beat until stiff peaks form.
    • If you can’t find coconut pudding mix: Sometimes I can find it, sometimes I can’t. If you can only find instant vanilla pudding mix then you can add 1 teaspoon coconut extract to the pudding with the milk in step 1.

Recipe Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 363mg | Fiber: 2g | Sugar: 33g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Storage

Store pie loosely covered in the refrigerator for 2-3 days. You can make the pie ahead of time – if using fresh whipped cream just top it right before serving. I don’t recommend freezing cream pies.

cookie crumbles.
crust in plate.
bowl with pudding and coconut.
pie crust with pudding inside.

How to Make Coconut Cream Pie

  1. If you’re making your oreo crust, grind your cookies in a food processor and mix with melted butter.
  2. Press the cookie crumbs into a 9-inch pie plate. This recipe is written for a normal pie plate, not deep-dish.
  3. Combine the pudding mix and milk together in a large bowl. Let it sit until it’s soft-set. This only takes about five minutes. Stir shredded coconut into the coconut custard.
  4. Pour the filling into the chilled crust. Cover and chill the pie for at least three to four hours.
  5. Before serving, top the pie with whipped cream and sprinkle with toasted coconut. Toasted coconut is perfect as a garnish, like on my coconut cupcakes.

Favorite No Bake Pies

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.53 from 123 votes (111 ratings without comment)

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52 Comments

  3. I can’t always find coconut pudding mix so I buy vanilla, add coconut extract, usually start out with 1 tsp and taste, if not enough add a little more until you get it to the taste you want. I then add shredded coconut to the pudding mix and sprinkle toasted coconut on top. Yummy!

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