Description
This Easy No Bake Coconut Cream Pie is the ultimate creamy dessert for coconut lovers. With a buttery Golden Oreo crust, smooth coconut pudding filling, and fluffy whipped cream topping, it delivers classic coconut cream pie flavor without turning on the oven. It’s perfect for summer, holidays, potlucks, or anytime you need a quick, make-ahead dessert that everyone will love.
Ingredients
- 1 prepared Golden Oreo crust (graham cracker or shortbread crust may be substituted, homemade or store bought)
- 2 boxes instant coconut pudding mix (3.4 ounces each)
- 3 ½ cups nonfat milk (regular, 1 percent, or 2 percent may be used)
- 2 cups shredded sweetened coconut
- 1 to 2 cups Cool Whip or fresh whipped cream for topping
- 1 cup toasted coconut for topping
Instructions
- Chill the pie crust while preparing the filling if making it from scratch. No baking is required.
- In a large bowl, add the instant coconut pudding mix.
- Pour in the milk and whisk until smooth. The mixture may be slightly lumpy due to coconut in the pudding mix.
- Let the pudding sit for 5 minutes until softly set.
- Stir in the shredded sweetened coconut until well combined.
- Pour the filling into the prepared pie crust and spread evenly.
- Cover and refrigerate for at least 3 to 4 hours until fully set.
- Before serving, top with whipped cream and sprinkle with toasted coconut.
Notes
- Serve chilled for the best texture and flavor.
- Slice with a clean, sharp knife for neat servings.
- Add whipped cream and toasted coconut just before serving for the freshest presentation.
- Store covered in the refrigerator for up to 3 days.
- This pie is not freezer-friendly, as the pudding texture can change when thawed.