Whip up this delectable coconut cream pie in minutes with just a handful of simple ingredients!
With minimal time and effort, you can create this incredible quick and creamy coconut cream pie. After experimenting with numerous coconut pie recipes, I’ve found this one to be the simplest and most luscious. This stunning dessert requires only five ingredients, some of which are conveniently store-bought. If you can stir, you can make a delectable pie that tastes like it came straight from a bakery!
Ingredients and Possible Substitutions
Graham Cracker Crumbs: To simplify this coconut cream pie recipe even further, feel free to use a pre-made graham cracker crust from the store.
Vanilla Pudding Mix: Use a package of instant vanilla pudding mix for the creamy filling. For an extra burst of coconut flavor, consider adding a teaspoon of coconut extract to the pudding—you’ll be in coconut heaven!
Whipped Topping: For the most indulgent whipped topping, homemade is best, but store-bought whipped topping works perfectly too.
Toasted Coconut: You can purchase toasted coconut in the baking section of your grocery store, or you can easily toast it yourself. Instructions are provided below.
How to Toast Coconut
If you can’t find toasted coconut at the store, don’t worry—it’s simple to make at home!
- Prepare the Coconut: Start with one cup of shredded or flaked coconut.
- Preheat the Oven: Set your oven to 325°F (165°C).
- Arrange on Baking Sheet: Evenly spread the coconut on a large baking sheet lined with parchment paper.
- Bake and Stir: Bake for 3-5 minutes, then use a spatula to stir and flip the coconut.
- Continue Baking: Bake for an additional 3-5 minutes until the coconut turns a golden brown. Keep a close eye after 3 minutes to prevent burning.
- Cool: Allow the toasted coconut to cool completely before using it in your coconut cream pie.
How to Store Your Coconut Cream Pie
Keep your coconut cream pie refrigerated and covered. It will stay fresh for up to 3-4 days.
Ingredients
Crust
- 1½ cups graham cracker crumbs (about 10-12 graham cracker sheets, crushed)
- 6 tablespoons unsalted butter, melted (90 grams)
Filling
- 1 package (3.4 ounces) instant vanilla pudding mix (100 grams)
- 2 cups cold whole milk (480 ml)
- 2 cups whipped topping, divided (about 120 grams)
- 1 cup toasted coconut, divided (90 grams)
Instructions
Prepare the Crust
- Mix Ingredients: In a small bowl, combine the graham cracker crumbs with the melted butter. Use a fork to mix thoroughly, ensuring every crumb is coated; this acts as the glue for your crust.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 7-inch (18 cm) pie plate. The crust will be thick. Use your hands or the bottom of a glass to flatten and compact the crust.
Prepare the Filling
- Make the Pudding: In a large bowl, add the instant vanilla pudding mix and cold whole milk. Whisk for about 2 minutes until the mixture is very smooth.
- Add Whipped Topping and Coconut: Gently fold in 1 cup of the whipped topping and ¾ cup of the toasted coconut into the pudding mixture.
- Fill the Crust: Pour the filling into the prepared graham cracker crust.
- Refrigerate: Place the pie in the refrigerator and chill for 4 hours, or until firm.
Garnish and Serve
- Add Toppings: Once the pie is set, top it with the remaining whipped topping, piling it in the center and leaving some of the coconut cream filling visible around the edges.
- Sprinkle Coconut: Garnish with the remaining toasted coconut.
- Chill Until Serving: Keep the pie chilled until you’re ready to serve.
Notes
For an even quicker recipe, you can use a 6-ounce (170 grams) store-bought graham cracker crust.
Enjoy your homemade coconut cream pie—a simple and delicious dessert that’s perfect for any occasion!
