Quick Coconut Cream Pie
Total TimePrep: 15 min. + chilling
- 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 sweetened shredded coconut, toasted, divided
- 1 pastry shell, baked or graham cracker crust (8 or 9 inches)
- 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.
- Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
Nutrition Facts1 piece: 338 calories, 16g fat (11g saturated fat), 11mg cholesterol, 400mg sodium, 42g carbohydrate (23g sugars, 0 fiber), 3g protein.
Jan 26, 2020
I've died and gone to coconut heaven! Thanks so much for this recipe! I made one from scratch and the filling was too lumpy. This recipe is so perfect and you don't have to bake anything! It taste even better than frozen coconut cream pies!
Oct 23, 2019
Talk about an easy and delicious dessert! Made exactly as directed. So simple to put together. Made it for my husband's birthday ~ he loves anything coconut ~ and it got rave reviews from him and everyone else. Super simple and definitely a keeper!
Dec 18, 2018
This pie is excellent. The only change I made was to use sugar free ingredients. You could not tell. Super easy to prepare and absolutely delicious. A definite 5 stars! Volunteer Field Editor
Jan 16, 2013
Addendum to my review below, you could also use the coconut cream pudding instead of vanilla, although the vanilla was wonderful!
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!
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.
Oct 16, 2010
I have made this pie several times and my whole family loves it.
Jun 19, 2008
WONDERFUL!!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.