Quick Coconut Cream Pie Recipe
Quick Coconut Cream Pie Recipe photo by Taste of Home
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Quick Coconut Cream Pie Recipe

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I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient purchased crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 1-1/2 cups cold 2% milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3/4 to 1 cup flaked coconut, toasted, divided
  • 1 pastry shell, baked or graham cracker crust (8 or 9 inches)

Nutritional Facts

1 piece: 338 calories, 16g fat (11g saturated fat), 11mg cholesterol, 400mg sodium, 42g carbohydrate (23g sugars, 0 fiber), 3g protein.


  1. In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut.
  2. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Yield: 6-8 servings.
Originally published as Quick Coconut Cream Pie in Quick Cooking May/June 1998, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Jordysmom User ID: 7089054 21839
Reviewed Jan. 16, 2013

"Addendum to my review below, you could also use the coconut cream pudding instead of vanilla, although the vanilla was wonderful!"

Jordysmom User ID: 7089054 202557
Reviewed Jan. 16, 2013

"I had an extra pre-baked pie shell after making a lemon meringue pie and was looking for something to fill the extra one with. Came across this recipe and gave it a try. I took it to work to have with our coffee break and the rave reviews were amazing for such a simple recipe. Several people told me it looked like a picture out of a magazine and I didn't let on how simple it was to make! I did make a couple adjustments, however: I couldn't find the 5.1 oz pudding mix so used 2 boxes of the 3.9 oz. Then I simply increased my milk to 1 3/4 cups. I also doubled the toasted coconut so there was more throughout the filling and a generous amount to garnish the top of the finished pie. This simple recipe is definitely a keeper and impressed everyone in my office!"

mrsgreinke User ID: 1254542 25709
Reviewed Jan. 25, 2011

"I love my traditional coconut cream pie recipe that involves cooking the custard, but this is a great time-saver, super fast and very yummy. I use sugar free pudding and a lowfat graham cracker crust to trim some of the calories and you really can't taste the difference."

belisamasana User ID: 4007311 46107
Reviewed Oct. 16, 2010

"I have made this pie several times and my whole family loves it."

DenaHighberger User ID: 1263355 21763
Reviewed Jun. 19, 2008


This recipe is so easy and fast to make. This pie is a family favorite.
The first time I made this pie I didn't get a piece because it was gone!!! Now, I make sure I get my piece reserved before I serve it to the family."

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