This post may contain affiliate links. Please read our disclosure policy.
No matter the occasion, this homemade Coconut Cream Pie is always a hit with my family! It’s one of those desserts that’s best to make in advance to store in the fridge before serving. Layered with coconut flakes and coconut pudding, it’s pure decadence with every spoonful. And with less than 10 ingredients, I can easily say it’s simple in method and will be the talk of any gathering!
Reader Review ⭐⭐⭐⭐⭐
“I knew I would fall in love with this pie with the first bite!”
— Julie
A good slice of pie always hits the spot, and Coconut Cream Pie has been one of my favorite flavors since I was young. Now my easy version of the classic pie is just as it sounds, simple and so easy to make. The base is made with instant coconut pudding that’s silky and delicious.
After filling the pie crust, it chilled in the fridge for a no-bake treat that won’t have you breaking a sweat. The secret touch that elevates my recipe is adding toasted coconut flakes on top – even my husband has even deemed this one of his favorite dessert recipes that I make! If you love a pie, my Blueberry Cheesecake Pie and Key Lime Pie are two others you don’t want to miss!
Why Everyone Loves This Recipe
- A foolproof pie recipe anyone can make. Whether your new to baking or a pro, this pie always delivers the best results and is truly stress-free.
- No-bake filling. I love a pie that sets in the fridge, why? Because they are quick to prep and I don’t have to keep my eye on the oven (or heat my kitchen up during those hot summer months!).
- A treat prepped in 15 minutes. Yes, that’s correct! There’s never a reason to skip dessert with this easy coconut cream pie. Bake the crust and whip up the filling for a sweet that everyone will be requesting the recipe for.
Ingredients
- Deep-dish pie crust: Buy a store-bought 9-inch deep-dish pie crust.
- Dream whip: This is the base of the pudding mixture and gives it such a creamy texture and flavor. It’s the closest I’ve found to recreating a favorite local Amish restaurant version without having to make everything completely from scratch.
- Milk: Make sure you use whole milk that’s also cold for best results. You will use milk with both the Dream Whip and the coconut cream pudding.
- Vanilla extract: Adds floral and caramel notes to the pudding.
- Instant coconut cream pudding – For the best coconut cream pie flavor. If you want to use vanilla pudding, you can, just add 1 teaspoon of coconut extract.
- Sweetened coconut flakes – Make sure they are sweetened to elevate the pudding. The flakes add both texture and flavor.
- Cool Whip – I like to use the Extra Creamy kind.
- Toasted coconut flakes – The perfect pretty garnish. I show you how to toast them with ease to make them slightly nutty.
How To Make Easy Coconut Cream Pie
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Bake the Crust
Bake the pie crust according to package directions. Let cool completely.
Step 2 | Beat the Dream Whip
Combine Dream Whip envelopes with 1 cup milk and vanilla.
Beat with a stand mixer or hand mixer until soft peaks form, about 4 to 5 minutes.
Step 3 | Assemble the Filling
Mix pudding packets, 1 ¾ cups milk, and coconut flakes according to pudding packet instructions.
Fold in Dream Whip.
Step 5 | Toast Coconut and Chill the Pie
Toast coconut flakes for the top of the pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool.
Pour that into the prepared pie shell. Top with Cool Whip and toasted coconut.
Refrigerate this for 4 hours or overnight. This allows those flavors to intensify and it to get nice and cold and perfect!
Variations
- Swap the crust for a graham cracker crust. If you’re a fan of the caramel-like flavor of graham crackers, pick one of these up from the store instead; you won’t even need to bake it! This makes the perfect no-bake coconut cream pie.
- Add a dash of rum if desired. This adds a tropical flair to the filling, and you only need a little bit!
- Top with fresh fruit! If it’s berry season, I love decorating the top with a fruity garnish.
- Add some citrus. This pie would be delicious with either lime or lemon zest and a hint of juice in the filling.
Expert Tips
- Be sure to cool the pie crust completely before filling. If it is slightly warm, the pudding filling won’t set and will be runny!
- If your Dream Whip or pudding isn’t thickening, continue whipping for longer than the package instructions. You can also put the mixture back into the fridge to chill further so it whips more easily.
- Keep a close eye on the coconut when you are toasting it in the oven. It can burn in a matter of seconds, so watch closely! Let it cool completely before sprinkling, or your whipped cream topping will melt.
- Look for the deep-dish pie crust. This coconut cream pie has a lot of filling, which makes it extra special. So the deep dish crust fits it best.
- If you want to make a coconut custard filling from scratch, it’s easy to do so as well; the prep time will just be longer.
Storage
If you have any leftovers of this pie, you are lucky! Store it in the fridge for up to 3 days loosely covered with plastic wrap.
We don’t recommend freezing this coconut cream pie, as it will change the filling’s texture when it thaws. It’s best enjoyed right after it sets in the fridge.
When it comes to making this dessert in advance, it’s the perfect recipe for that, since it needs 4 hours to set. I usually make it the night before I plan to serve, so I know dessert is already taken care of well in advance.
Recipe FAQs
Normally, it’s a stovetop pudding that’s made with cornstarch, eggs, milk, coconut extract, and sweetened coconut. This easy version is made with instant coconut pudding and whipped cream.
My tried-and-true recipe uses store-bought whipped topping, instant coconut pudding mix, sweetened coconut, and milk. It’s foolproof and so creamy.
Usually, coconut custard pie is baked in the oven until set, while coconut cream pie is a stove-top-cooked custard that’s poured into the pie crust and chilled until set. In my pie, I use instant pudding to make the filling.
Yes, I made this pie to replicate a restaurant version my family loves. It’s a showstopping tall pie with plenty of filling and whipped topping. If you prefer, you can use 1 tub of whipped topping, dividing it: 1 cup for the filling and the remainder for the top.
More Delicious Dessert Recipes:
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Homemade Coconut Cream Pie
Click Stars To Rate
Ingredients
- 1 9-inch deep dish pie crust
- 2 envelopes dream whip - (or use 1 cup of cool whip in pudding mixture)
- 1 cup milk
- 1 teaspoons vanilla extract
- 2 3.4 ounce boxes instant coconut cream pudding - (or use vanilla with 1 teaspoon coconut extract)
- 1 ¾ cup milk
- 1 ½ cups sweetened coconut flakes
- 8 ounce cool whip - (I used Extra Creamy)
- ½ cup toasted coconut flakes for topping
Instructions
- Baked pie crust according to package directions. Let cool completely.
- Beat envelopes of Dream Whip, 1 cup milk and vanilla until soft peaks are formed. About 4 to 5 minutes.
- Mix pudding packets, 1 3/4 milk and coconut flakes according to pudding packet instructions. Fold in Dream Whip.
- Toast coconut flakes for top of pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool.
- Pour pudding mixture into cooled pie shell. Top with cool whip. Sprinkle on toasted coconut. Refrigerate for 4 hours or overnight.
Notes
- If you can’t find coconut pudding mix: Sometimes I can find it, sometimes I can’t. I have checked with the Jello brand, and they say they still carry it. If you can only find instant vanilla pudding mix, add 1 teaspoon coconut extract to the pudding with the milk in step 3. You can also increase the coconut if you like.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
what size pudding mix used? pic/recipe not clear. thank you
It’s a 3.4 ounce size mix.
Deeeelicious ??
Thank you so much Kathleen! <3
I know I would fall in love with this pie with the first bite!
Looks delicious! My Mama makes a refrigerator Coconut Pie, but yours is a little different. I’m saving to make later!
I hope you like it! My family always loves it! It’s so easy to make too!
would love something like this for a lemon pie. any one with a easy recipe let me know thanks in advance.
Here is a link to a lemon pie I make. You could also buy a pre made crust to make it even easier! Hope you enjoy! Lemon Icebox Pie
Every ingredient in this hollers my name! The coconut toasted on top seals the deal. Delish! Thanks for sharing the recipe with us.
Whoa, yes please! I love a good pie, and if it is easy I love it 10x more 😉
Thank you so much Cathleen! We must be soul sisters cause this girls loves easy and pie 😉