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No Bake Coconut Cream Pie

Pie· Recipe Archive

This NO BAKE Coconut Cream Pie is the simplest pie to prepare! Vanilla pudding, milk and coconut mixed together create the first steps of this classic pie.

No Bake Coconut Cream Pie

This NO BAKE Coconut Cream Pie is the simplest pie to prepare!

I don’t usually eat a lot of coconut, but this pie looked so good with the coconut toasted and sitting on top of the luscious cream, I had to try it.

And I wasn’t disappointed. You won’t be either!

Being No Bake is just one of the reasons this recipe is so fast and simple to prepare.

Thesae are the INGREDIENTS You will need:

  • 2 Packages 3.4 oz. each JELL-O Vanilla Flavor Instant Pudding
  • 2 cups milk, cold
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup BAKER’S ANGEL FLAKE Coconut, divided
  • 1 6 oz ready-to-use graham cracker crumb crust

These are the INSTRUCTIONS For preparation:

  • BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  • REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
  • HOW TO TOAST COCONUT: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

NOTES

  • Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
  • HOW TO TOAST COCONUT: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Whether you start with my Easy Basic Graham Cracker Crust or a pre-pared version from you local grocery store you are on track to a delicious dessert.

A little bit of cold milk, some vanilla pudding and coconut will finish this pie.

This recipe helps you serve up a delicious classic Coconut Cream Pie your family and guests will love.

I have taken this pie many times to gatherings, bake sales and Church outings.

It travels well and you can easily use a disposable pan. No dish to forget to take home!

My grandmother liked to tell my kids that she taught me to make this pie when I was “knee high to a grasshopper”.

I always thought that was something she made up. As I gre up I came to realize it was something she said a lot.

Everytime I put this pie together I remember standing on a chair and carefully holding the bowl as I mixed the filling by hand.

I could barely keep from spilling that bowl on the floor.

I tried hard to keep control because to me it was liquid gold.

And the memory of that time with grandma will stay with me forever.

Do any of you have fond memories of baking when you were a child?

This NO BAKE Coconut Cream Pie is the simplest pie to prepare! Vanilla pudding, milk and coconut mixed together create the first steps of this classic pie.

No Bake Coconut Cream Pie

NO BAKE pie tastes good with the coconut toasted and sitting on top of the luscious cream.
4.89 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: coconut
Method: NoBake
Skill Level: Intermediate
Prep Time: 15 minutes
Total Time: 15 minutes
Adjust Servings: 8
Calories: 259kcal
Author: Marilyn

Ingredients

  • 2 Packages 3.4 oz. each JELL-O Vanilla Flavor Instant Pudding
  • 2 cups milk, cold
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup BAKER'S ANGEL FLAKE Coconut, divided
  • 1 6 oz ready-to-use graham cracker crumb crust

Instructions

  • BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  • REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
  • HOW TO TOAST COCONUT: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Notes

  • Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
  • HOW TO TOAST COCONUT: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
© MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1piece | Calories: 259kcal (13%) | Carbohydrates: 26g (9%) | Protein: 2g (4%) | Fat: 16g (25%) | Saturated Fat: 8g (40%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 21mg (7%) | Sodium: 309mg (13%) | Potassium: 0mg | Fiber: 0.5g (2%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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This Easy Graham Cracker Crust only requires 2 ingredients. And you should have all 2 on hand! Taking only 17 minutes to prepare and cook. And most of that is melting the butter.
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Comments

  1. blankClaudine Bratcher says

    OMG! I think I’ve died and gone to Coconut Cream Pie Heaven. I’ve made this pie twice in a row now and plan to keep on making it. It’s so good and so easy to make. Thank you Marilyn for sharing the recipe. Now I’m wondering if I could substitute chocolate instant pudding and of course leave out the coconut to make my hubby’s favorite pie. Chocolate Cream Pie. I don’t even think I would need to shave any chocolate on the top and he’d be happy.

    Reply

  7. blankJann Olson says

    Sounds delicious! I make my mother in laws recipe. It’s my families favorite. This is great for a quicker recipe. Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  8. blankGina says

    Hello Marilyn! This is my first visit to your sweet blog. I found you through SYC. That coconut cream pie looks so tempting. I am going to have to try this recipe. Thank you for sharing it with us.

    Reply

    • blankMarilyn says

      Welcome to my kitchen Gina!! I am so happy you liked the coconut cream pie! My family enjoys this dessert very much. And no bake can;t be beat! Enjoy and thanks for coming.

      Reply

  9. blankPam says

    Mmmm, cream pies are my favorite! I’m not usually a pie eater (my favorite food is literally cake!), but cream pies are a big exception for me.

    Reply

  14. blankMother of 3 says

    That sounds so good! I love coconut but rarely use it in anything since my boys don’t like the texture. I might just get away with it in this though. Pinned.

    Reply

    • blankMarilyn says

      I don;t like having to chew it too much so I use a light amount of coconut. Then the kids add more at the table. LOL. Glad you like it Joanne. Have a lovely week.

      Reply

  17. blankAmy says

    No bake definitely sounds good right now. This has been the hottest Summer that I ever remember here in Utah. Even though we have not had that many days above 100 degrees, most of the days have been in the high 90s. This pie sounds so good. This is one that I am going to have to try.

    Reply

    • blankMarilyn says

      Nope. No cooking. I just recently added the tag no bake. I guess I am going to need to actually USE it! Your comment reminded me. Always something to do! Enjoy Clearissa.

      Reply

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