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Slice of Easy Coconut Cream Pie with no bake filling on a plate

Easy Coconut Cream Pie

A quick and creamy no-bake coconut cream pie that's perfect for warm days and requires minimal effort with just five simple ingredients.
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Prep Time 5 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch prepared graham cracker crust Store-bought or homemade
Filling
  • 1 box instant vanilla pudding mix (3.4 oz) Instant kind required for proper texture
  • 1.5 cups cold milk Whole milk is best for creaminess
  • 0.5 cups coconut cream Stirred smooth; can substitute with full-fat coconut milk
  • 8 oz whipped topping Thawed; homemade whipped cream can also be used

Method
 

Preparation
  1. In a large bowl, whisk the instant pudding mix and cold milk for about 2 minutes until it thickens.
  2. Whisk in the coconut cream until smooth.
  3. Gently fold in the whipped topping until no streaks remain.
  4. Spoon the filling into the crust and smooth the top.
  5. Cover and refrigerate for at least 4 hours, or overnight for best results.
  6. Top with toasted coconut or extra whipped topping just before serving.

Notes

For added flavor variations, consider toasting coconut for topping, adding a chocolate drizzle, or incorporating a banana layer. Make sure to chill for at least 4 hours for the best results.