Easy No-Bake Coconut Pie With Graham Cracker Crut

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If you’re looking for an easy no-bake coconut pie, this recipe is a delicious choice. A creamy filling made with Dream Whip, instant pudding, and shredded coconut comes together in minutes before being poured into a graham cracker crust and chilled until set. Finish it with toasted coconut for a simple dessert that’s perfect for holidays, potlucks, or whenever you’re craving coconut.

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?

Why You’ll Love It

• No oven required
• Ready in about 15 minutes (plus chilling)
• Uses simple grocery store ingredients
• Great make-ahead dessert
• Rich coconut flavor
• Perfect for Easter, Mother’s Day, Thanksgiving, Christmas, or summer gatherings

No-Bake vs. Baked Coconut Pie

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.

Variations

• Add pineapple for a tropical twist.
• Stir in chopped pecans.
• Add a teaspoon of coconut extract.
• Garnish with white chocolate curls.
• Top with maraschino cherries.

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.

Lynda – Southern Kissed

Coconut Cream Pie

5 from 3 votes

With its smooth coconut filling, buttery graham cracker crust, and crunchy toasted coconut topping, this creamy coconut pie is an easy no-fuss dessert that's perfect for holidays, family gatherings, or any day you need a sweet treat.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course: Dessert

Ingredients Method

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

Method

 

1. Chill 2 1/2 cups milk in the freezer for about 10 minutes so it will be very cold.
2. Toast 1/2 cup shredded coconut on your stovetop in a non-stick skillet. Let cool while you make the filling.
3. 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
4. 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.
5. Fold in the 1 cup of shredded coconut by hand.
6. Spoon into the pie shell of your choice.
7. Top with toasted coconut and chill for 2 hours.

Tried this recipe?

Let us know how it was!

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!