An easy coconut cream pie that you’ll love to make all through the spring and summer. A creamy pudding filling in a buttery, graham cracker crust is the perfect combination.
One of my kids loves all things coconut–in any kind of form. Coconut recipes are in high demand at our house, and this one is a huge favorite. It was just requested for a birthday treat this week, so I thought I’d share!
Easy No Bake Coconut Cream Pie Recipe
This is the perfect pie for spring and summer. Don’t get me wrong, if you’re craving coconut in the fall or winter, you can make this anytime, and it will always be good. But there’s just something about serving this when it’s warm outside (or getting there).
You’ll love how quickly it comes together. This is an easy coconut cream pie with pudding, which makes it fast! Several hours are needed for this to be ready to serve, but that’s mostly time in the refrigerator while it’s setting up. It’s only about 10-15 minutes of actual prep time, which is fabulous. You can easily make this the night before, and serve the next day as well.
Ingredients you need to make No Bake Coconut Cream Pie
- Shredded coconut (unsweetened, but sweetened would work too)
- Graham cracker crumbs
- Vanilla pudding mix
- Coconut extract
- Whipped topping
How to make Easy Coconut Cream Pie with Graham Cracker Crust
Start by making your graham cracker crust. You can certainly use purchased graham cracker crumbs, but I prefer making my own. I place the crackers in a plastic bag, then use a rolling pin to smash them into fine crumbs. A food processor also works, but a rolling pin is more fun! It takes about 10-12 full crackers to make enough crumbs–and I usually err on the side of more than less. Once you have your crumbs, melt the butter and mix the two together very well, using a fork.
Place the crumb mixture in the center of your 7 or 8 inch pie plate, and use the bottom of a glass and your hand to carefully pat the crumbs up the sides of the dish. Set aside.
Before I start on the filling, I like to get my coconut toasted and ready to go. It’s very easy, but it doesn’t take long, and you’ll need to watch it to make sure it doesn’t get a little too toasty!
To make the filling, add cold milk to the instant pudding mix, and whisk them together for about two minutes or until thick. I like to use a French vanilla pudding instead of plain vanilla–I think it gives it a richer taste. Stir in the toasted coconut, making sure to reserve some to sprinkle on the top of the pie.
Pour the filling into the graham cracker crust. Top with the whipped topping, and a sprinkle of toasted coconut. Refrigerate until set–at least 2 hours, but could be up to 4 hours.
How to Toast Coconut
Spread shredded or flaked coconut out on a baking sheet lined with parchment or foil. Bake in a 325 degree oven for about 5-6 minutes, or until it starts to turn a golden brown. It could take a bit longer or shorter, depending on your oven.
You can use a spatula to turn it halfway through, but I don’t always do that and it turns out just fine!
Easy Coconut Cream Pie
- 8 tablespoons melted butter, (1 stick)
- 1 1/2 cups graham cracker crumbs, (10-12 full sheet crackers, crushed)
- 1 package (3.4 oz) instant vanilla pudding, (I like French vanilla)
- 2 cups cold milk
- 1 cup toasted coconut
- 1 1/2 teaspoons coconut extract
- 1 1/2 cups whipped topping
- Mix the crushed graham cracker crumbs and melted butter in a small bowl until well mixed. Place in a 7 or 8 inch pie plate, and use the bottom of a glass and your hand to flatten them on the center and then up the sides.
- Whisk the cold milk and instant pudding in another small bowl for about 2 minutes, or until thickened. Add coconut extract and mix well. Stir in toasted coconut, making sure to reserve a bit to sprinkle on the top.
- Add the whipped topping in the center of the pie, leaving a bit of a an edge all the way around. Sprinkle with remaining coconut.
- Refrigerate for 3-4 hours, or until firm. Keep chilled until ready to serve.