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Coconut Cream Pie

An easy, breezy almost no-bake coconut cream pie! The only thing you have to bake in this recipe is the pre-made pie crust. The rest is sweet coconut cream and whipped cream.
Course Dessert
Cuisine American
Keyword coconut cream, coconut cream pie, no bake dessert, no bake pie
Servings 10 servings

Equipment

  • 1 disposable piping bag with star tip
  • Pie weights

Ingredients

  • 9 inch prepared refrigerated deep dish pie crust
  • 14 oz. can sweetened condensed milk
  • 1 cup cold milk
  • 2 3.4 oz. box instant vanilla pudding mix
  • 2 cups sweetened shredded coconut divided
  • 1 tbsp unsalted butter
  • 16 oz. container Cool Whip

Instructions

  • Preheat the oven to 425 F.
  • Melt 1 tbsp unsalted butter over medium heat in a medium-sized saucepan
  • Once butter is melted, add in 1 cup of the shredded coconut and mix until lightly toasted.
  • Sprinkle the coconut & butter mixture onto a cookie sheet or plate and allow to cool completely.
  • Place the premade pie dough into a pie pan, and fill the crust with pie weights. (If you don’t have pie weights, you can use dry beans).
  • Bake the pie crust in the oven for 12-15 minutes or until the edges are a light golden brown.
  • Remove the weight from the crust, and let cool completely.
  • Using a large bowl, whisk together sweetened condensed milk, milk, pudding mix, 1 cup sweetened coconut, and ¾ cup toasted coconut.
  • Fold in 1 cup of Cool Whip.
  • Scoop the batter into the pie crust and smooth evenly.
  • Refrigerate overnight to make sure the pie has set fully.
  • Scoop the rest of the cool whip into the piping bag, and pipe dollops all over the top of the pie.
  • Sprinkle the top of the pie with toasted coconut.
  • Serve, and enjoy!