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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.
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!
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 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).
How to Make Coconut Cream Pie
- If you’re making your oreo crust, grind your cookies in a food processor and mix with melted butter.
- Press the cookie crumbs into a 9-inch pie plate. This recipe is written for a normal pie plate, not deep-dish.
- 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.
- Pour the filling into the chilled crust. Cover and chill the pie for at least three to four hours.
- 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.
Tip From Dorothy
Expert Tips
- How to make coconut cream pie from scratch? If you want to make the filling from scratch I suggest you use this coconut banana cream pie recipe but omit the bananas.
- 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.
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.
FAQ
If you want fresh whipped cream for the top, beat 1 cup COLD heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
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.
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 cows milk, not nondairy milk, or it won’t set.
Easy No Bake Coconut Cream Pie Recipe
Recipe Video
Ingredients
- 1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
- 2 boxes (3.4 ounces each) Instant Coconut Pudding Mix
- 3 ½ cups (830ml) nonfat milk (regular or 1% or 2% may be used)
- 2 cups shredded sweetened coconut
- 1-2 cups Cool Whip or Fresh Whipped Cream for topping
- 1 cup toasted coconut for topping
Instructions
- Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you’re making a Golden Oreo crust, no need to remove the filling either.)
- Add pudding mix to a large bowl. Add milk and whisk until smooth. 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 and toasted coconut. Store covered in refrigerator for up to 3 days.
Recipe Notes
- 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.
- How to toast coconut: Use my tutorial for toasting coconut to do this, but be sure and do it on the stove and don’t walk away from it.
I made this yesterday for a family get together and was so disappointed in it! I think the ratio of milk to pudding mix has to be off! The whole pie was runny when I cut into it. It never did set up after 7 hours in the fridge. I’m glad it was only close family at the party because I would’ve been extremely embarrassed to serve this.
Can you let me know what kind of pudding mix (size and brand) and milk you used?
I wonder if, possibly, you didn’t use Instant pudding mix. With the instant mix, you add 2 cups of milk for one box. Instead of the four cups of milk you would add to two boxes of mix for pudding, this recipe only uses 3 1/2 cups, so it should be thick enough to be served as pie. It starts to thicken even before going into the refrigerator.
Awful. Followed directions and it didn’t set or come out as a slice. It was slop on a plate 🙁
Can you let me know what kind of milk you used and what kind of pudding? It’s for sure a loose pie but definitely should be sliceable.
That’s exactly what happened to mine too! It was awful to look at but tasted good even though it looked like slop.
If you’re already using instant coconut pudding mix, adding 2 cups shredded coconut sounds like a lot! Is this a typo?
Not a typo! Some of that coconut goes on the top of the pie. But also coconut pudding mix doesn’t really have coconut flakes in it. There are just a few little things that I guess are supposed to be coconut flakes, but not enough for me. You can always reduce what I’ve added without changing the recipe.
I have not tried it yet but but it looked good so yeah 💯.
Could I double or triple it and put it in a 9×13, do you think? I’d like to make it for a large family gathering.
I think you can double it for a 9×13 – let me know how it works!
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