Easy Recipes
Ingredient Spotlight

Coconut Cream Pie

Indulge in the irresistible flavors of coconut and cream with this delightful Coconut Cream Pie recipe. Perfect for any occasion, this pie combines a buttery crust, creamy filling, and toasted coconut topping for a dessert that will have everyone coming back for seconds.


  • For the Crust:
    • 1 cup flour
    • 1/2 cup butter, melted
    • 2 tbsp sugar
    • 1/2 cup chopped pecans (optional)
  • Layer Two:
    • 8 ounces cream cheese, room temperature
    • 1 cup powdered sugar
    • 1 cup whipped topping
  • Layer Three:
    • 1 small package coconut cream instant pudding
    • 1 1/2 cups whole milk (or any milk of choice)
  • Topping:
    • 1 cup whipped topping
    • 1 cup shredded coconut, toasted



  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together flour, melted butter, sugar, and chopped pecans (if using) until combined.
  3. Pat the mixture into an 8×8 inch pan and bake for 15-20 minutes, until just beginning to turn golden. Avoid over-baking. Let it cool.

Layer Two:

  1. In a mixing bowl, beat together cream cheese and powdered sugar until smooth.
  2. Fold in whipped topping until well combined.
  3. Spread the mixture evenly over the cooled crust.

Layer Three:

  1. In another bowl, prepare the coconut cream instant pudding mix with whole milk according to package instructions until thickened.
  2. Spread the pudding mixture over the cream cheese layer.


  1. Spread the remaining whipped topping over the pudding layer.
  2. Toast shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle evenly over the dessert.
  3. Refrigerate the pie until ready to serve.

FAQs (Frequently Asked Questions):

  1. Can I use a store-bought pie crust instead of making the crust from scratch?
    • Yes, you can use a pre-made pie crust for convenience.
  2. Can I use low-fat cream cheese and whipped topping for a lighter version?
    • Yes, you can substitute low-fat versions of cream cheese and whipped topping if preferred.
  3. Can I use regular instant vanilla pudding instead of coconut cream pudding?
    • Yes, you can use vanilla pudding, but it will alter the coconut flavor of the pie.
  4. How long can I refrigerate the pie before serving?
    • The pie can be refrigerated for up to 24 hours before serving for optimal freshness.
  5. Can I add additional toppings like chocolate shavings or sliced almonds?
    • Yes, feel free to customize the toppings according to your preference.


  1. For a richer flavor, use whole milk instead of low-fat or skim milk when preparing the pudding.
  2. Toasting the shredded coconut enhances its flavor and adds a delightful crunch to the pie.
  3. Allow the pie to chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
  4. Serve the pie chilled for the best taste and texture, especially on warm days.

Enjoy this Coconut Cream Pie as a heavenly dessert that’s sure to impress friends and family with its creamy coconut goodness!

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