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Quick Coconut Cream Pie

I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated 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
    8 servings


  • 1 sheet refrigerated pie crust
  • 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


  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack.
  • 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 Facts
1 piece: 338 calories, 16g fat (11g saturated fat), 11mg cholesterol, 400mg sodium, 42g carbohydrate (23g sugars, 0 fiber), 3g protein.

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Average Rating:
  • sue
    Jun 8, 2020

    Loved it for a hot June day. One tweak - instead of graham cracker crust or pie crust, I crushed one of those $1 packages of coconut cookies and added a couple of tbsp of margarine. Wow.

  • Ruthie
    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!

  • Debglass11
    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!

  • MarineMom_texas
    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

  • Jordysmom
    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
    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
    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
    Oct 16, 2010

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

  • DenaHighberger
    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.