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4.64 from 11 votes

Coconut Pie

This recipe for creamy no-bake Coconut Cream Pie makes a dessert that is company-worthy.  Topped with toasted coconut, it's sure to please.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Desserts
Cuisine: American
Keyword: Coconut Cream Pie, dessert, no-bake
Servings: 1 pie
Calories: 302kcal
Author: Lynda


  • 1 prepared graham cracker crust.
  • 1/2 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 1/2 cups 2% fat milk
  • 1 cup shredded coconut for filling


  • 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.



Serving: 1slice | Calories: 302kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 373mg | Fiber: 2g | Sugar: 29g