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5 from 2 votes

Coconut Cream Pie

This Easy Coconut Cream Pie is dreamy and creamy, filled with a Coconut Pudding filling topped off with cool whip and toasted coconut! It’s a classic that is hard to beat! 
Prep Time5 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Nikki


  • 1 - 9 inch deep dish pie crust
  • 2 envelopes dream whip
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 boxes instant coconut cream pudding
  • 1 3/4 cup milk
  • 1/2 cup sweetened coconut flakes
  • 1 - 8 ounce cool whip (I used Extra Creamy)
  • 1/4 to 1/2 toasted coconut flakes for topping


  • 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.