Easy No-Bake Coconut Pie Recipe

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This recipe for creamy no-bake Coconut Pie makes a company-worthy dessert. It’s cool and creamy and topped with toasted coconut. If you like coconut and cream pies, then you’re going to love this easy-to-make coconut pie recipe.

This coconut pie is perfect for sharing with friends and family at the end of a great meal. The recipe is much easier than it seems – basically, you mix the pie filling, put it in a pie shell, top it with shredded coconut, and chill. Simple, right?

This recipe comes from a woman named Patricia who lives near the Big Easy. After hearing from family members rave about the pie, I had to get the recipe.

Lucky for all of us, she was kind enough to share it.

Ingredients

  For this luscious coconut dessert, you need the following:

• 1 prepared graham cracker crust (6-ounce size)
• 1 ½ cups shredded coconut 
• 2 envelopes Dream Whip
• 2 ½ cups milk
• 2 teaspoons coconut extract
• 2 (1-ounce) packages of sugar-free or fat-free vanilla pudding mix

How To Make No-Bake Coconut Cream Pie

1. Chill 2 ½ cups of milk in the freezer for about 10 minutes to make it very cold. At the same time, place your mixing bowl in the freezer to chill, too.
2. Toast ½ cup shredded coconut on your stovetop in a non-stick skillet. Let it cool while you make the filling.
3. Using the whisk attachment of your mixer, beat 2 envelopes Dream Whip with 1 cup of very cold milk and 1 teaspoon of coconut extract in the chilled bowl of an electric mixer until soft peaks form. Start SLOW and then increase the speed to HIGH. Use a rubber spatula to scrape the sides of the bowl to ensure it’s well mixed.

1. Add two packages of vanilla pudding mix, the remaining 1 ½ cups of milk, and the remaining one teaspoon of coconut extract. Blend at low speed, then beat on high speed for 2 minutes. The pudding mixture will begin to thicken.

1. Fold in the 1 cup of shredded coconut by hand.

1. Spoon the creamy coconut filling into the pie crust of your choice.

1. Top with toasted coconut and chill for 2 hours.

Store the pie in the refrigerator. Once it has been cut, loosely cover it with plastic wrap. Consume within 3-4 days.

Craving more coconut-love? Head over to my fluffy Coconut Cake, learn how to add extra flavor with my guide How To Make Toasted Coconut, or dive into sweet, chocolate-dipped perfection with my Chocolate Dipped Macaroons. All solid ways to turn coconut into something even more amazing.

Coconut Cream Pie

5 from 3 votes

Cook Mode

Print Pin Rate

Course: Dessert

Prep Time: 25 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Author: Lynda – Southern Kissed

Ingredients

• 1 prepared graham cracker crust.
• ½ cup shredded coconut for toasting
• 2 envelopes Dream Whip
• 1 cup 2% fat milk
• 2 teaspoons coconut extract
• 2 1 ounce packages sugar free/fat free vanilla pudding mix
• 1 ½ cups 2% fat milk
• 1 cup shredded coconut for filling

Instructions

• Chill 2 1/2 cups milk in the freezer for about 10 minutes so it will be very cold.
• Toast 1/2 cup shredded coconut on your stovetop in a non-stick skillet. Let cool while you make the filling.
• Beat 2 envelopes dream whip with 1 cup of the very cold milk and 1 teaspoon of the coconut extract until soft peaks form. This takes about 5 minutes with my Kitchen Aid stand mixer
• Add the 2 packages vanilla pudding mix, remaining 1 1/2 cups milk and the remaining 1 tsp of coconut extract. Blend at low speed to blend then beat on high speed for 2 minutes.
• Fold in the 1 cup of shredded coconut by hand.
• Spoon into the pie shell of your choice.
• Top with toasted coconut and chill for 2 hours.

Tried this Recipe? Share it Today!Mention @SouthernKissed or tag #southernkissed!

Recipe Notes

For this recipe, you will need to toast a little bit of coconut for the topping. While Patricia’s recipe calls for toasting it on top of the stove, you can alternatively spread the coconut on a cooking sheet and bake at 350 degrees for about 10 minutes, or opt to BROIL it. Regardless of the method you choose, keep an eye on it so it doesn’t burn. Once the coconut has become golden brown, remove it from the heat source and let it cool.

Substitutions

• If you have a favorite homemade pie crust, feel free to use that in place of the prepared graham cracker crust. If your pie shell is a baked shell, blind-bake it first and let it cool completely before using.
• While unsweetened coconut flakes work well in this recipe, you can use sweetened coconut flakes.
• I use 2% milk, but regular whole milk works just as well.

Last Bite

Whip up this cool, creamy pie, pop it in the fridge, and let it work its no-bake magic. When you slice into that coconut cloud, come back and tell me all about it — leave a comment below… and let me know how fast it disappeared at your house!