Go Back
A slice of easy coconut cream pie with a golden crust, fluffy whipped topping, and toasted coconut flakes, served on a white dessert plate.

Easy Coconut Cream Pie Recipe – Creamy Tropical Dessert

This Easy Coconut Cream Pie is a dreamy dessert that’s bursting with tropical flavor! Made with a buttery crust, rich coconut custard filling, and topped with whipped cream and toasted coconut, it’s a simple yet elegant treat perfect for holidays, potlucks, or summer gatherings. No fancy techniques required—just creamy, coconutty goodness in every bite. Make ahead and chill for effortless entertaining!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course Dessert, Holiday Treat, No-Bake Pie, Potluck favorite
Cuisine American / Tropical-inspired
Servings 8 slices
Calories 350 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Pie dish
  • Measuring Cups and Spoons
  • Skillet or oven (for toasting coconut)

Ingredients
  

Crust Options

  • 1 pre-made graham cracker crust
  • OR 1½ cups crushed Golden Oreos + ¼ cup melted butter (pressed into pie dish and chilled)

Filling

  • 1 box (3.4 oz) instant vanilla or coconut pudding mix
  • 2 cups cold milk
  • 1 cup sweetened shredded coconut
  • ½ cup whipped topping (folded into filling)

Topping

  • 1 tub (8 oz) whipped topping (Cool Whip or homemade)
  • ½ cup toasted coconut flakes

Optional Add-ins

  • 2 tbsp cream cheese (softened)
  • 1 tsp coconut extract or dark rum
  • 1 tbsp cornstarch (for homemade pudding)
  • Chocolate ganache layer (optional, under filling)

Instructions
 

Prepare the Crust

  • Use a store-bought crust or make your own by mixing crushed cookies with melted butter. Press into pie dish and chill for 15–20 minutes.

Mix the Filling

  • In a bowl, whisk pudding mix with cold milk for 2–3 minutes until thick. Let sit for 5 minutes to set.

Fold in Coconut & Whipped Topping

  • Stir in shredded coconut and ½ cup whipped topping until smooth. Add optional extract or cream cheese if using.

Assemble the Pie

  • Pour filling into chilled crust. Smooth the top with a spatula.

Chill to Set

  • Refrigerate for 3–4 hours, or overnight for best texture.

Add Final Toppings

  • Spread remaining whipped topping over pie. Sprinkle with toasted coconut and optional garnishes like lime zest or mint.

Notes

  • Use toasted coconut for added flavor and crunch.
  • Chill crust before adding filling to prevent sogginess.
  • Whisk pudding thoroughly to avoid lumps.
  • Full-fat milk gives the best texture.
  • Glass pie dish helps monitor crust and filling set.
  • Best served chilled.
  • Store covered in fridge for up to 4 days.
  • Freezing not recommended—texture may change.
 
Keyword Coconut cream pie, easy pie recipe, no-bake dessert, pudding pie, tropical pie