This Easy Coconut Cream Pie is light, delicious, and simple to prepare using instant coconut pudding, whipped cream, and toasted coconut.
I’m on a pie kick as Pi Day (3.14) approaches, and this Easy Coconut Cream Pie is one of the quickest, most satisfying options. You can use a frozen store-bought crust if you want to save time. The filling stays light and creamy, so it never feels overly heavy after a big meal.
At the bakery where I used to work, we made a coconut cream pie very much like this: pudding, whipped cream, and lots of toasted coconut. If coconut pudding wasn’t available, we’d add coconut extract and toasted coconut flakes to vanilla pudding for the same flavor profile.
Thankfully, Jell-O Instant Coconut Cream Pudding Mix makes this recipe even easier. With two boxes of instant coconut pudding, a little whipped cream folded in, and toasted coconut on top, you have a crowd-pleasing dessert ready in no time.
I like folding some whipped cream into the pudding to lighten the texture while keeping it stable enough to set. Finish the pie with extra whipped cream and plenty of toasted coconut for texture and flavor. It’s simple, classic, and always a hit.
Easy Coconut Cream Pie
Ingredients
- 1 single 9-inch pie crust, (a store-bought frozen crust is fine)
- ½ cup toasted coconut, (directions below)
Coconut Cream Pudding:
- 6.8 oz Jell-O Instant Coconut Cream Pudding Mix, (two 3.4 oz boxes)
- 2 cups milk, (whole or 2%)
Sweetened Whipped Cream: (can substitute one 8 oz tub of Cool Whip, if desired)
- 2 cups heavy cream
- ½ cup powdered sugar
- ¼ tsp coconut extract, optional
Instructions
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Bake the pie crust according to package directions and let it cool. If you prefer a homemade crust, blind-bake it following your preferred method.
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Toast the coconut. Oven method: spread coconut flakes on an ungreased baking sheet and toast at 350°F (175°C). Start with 2 minutes, stir, then toast 1 minute, stir again, and finish with about 45 seconds—watch closely, as coconut browns quickly. Stovetop method: toast flakes in a dry skillet over medium heat, stirring constantly until evenly browned; transfer to a bowl to cool.
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In a large bowl, whisk the pudding mix with the milk until fully dissolved and smooth.
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In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and coconut extract (if using) until stiff peaks form. The cream will show ripples when it’s ready.
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Fold one-third of the whipped cream into the pudding to lighten it, mixing until no streaks remain. Spread the filling into the cooled pie crust, then top with the remaining whipped cream. Cover lightly and refrigerate for 1–2 hours to set.
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Just before serving, sprinkle the toasted coconut on top so it stays crisp. Slice and enjoy.
Notes
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*Originally published 11/18/13. Post and photos updated 3/7/18.