Easy No Bake Coconut Cream Pie
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Coconut cream pie is one of those desserts that looks like it is complicated, but this version is shockingly simple to pull off at home. It’s cool, creamy, and loaded with coconut flavor in every bite. What makes it extra special is the Golden Oreo crust – it adds a buttery, sweet crunch that takes this Old Fashioned Coconut Cream Pie to a new level.
Coconut cream pie doesn’t have to mean hours in the kitche. This no-bake version comes together quickly with simple ingredients and barely any hands-on time
I made this pie for the first time on a whim for a summer gathering, and it disappeared so fast I barely got a slice. There is something about the combination of that vanilla-coconut filling and the crunchy Golden Oreo base that people just cannot stop eating
Why Try This Recipe
Super Delicious – This coconut cream pie has a creamy, dreamy filling packed with sweet coconut and a rich vanilla flavor.
Fast and Easy – This recipe comes together in 10 minutes prep. It is a no-bake dessert that just needs a few hours of chilling time in the refrigerator, so it couldn’t be easier.
Festive – This pie is festive on any dessert table. It’s wonderful for spring gatherings, summer BBQs, holiday parties, or just because it’s Wednesday.
Ingredients for Coconut Cream Pie
Golden Oreo Cookies – These make a fantastic no-bake crust. I use these for all of my Strawberry Crunch desserts. They have a buttery, sweet flavor that pairs so well with the coconut filling.
Vanilla Instant Pudding – Instant pudding is key here – do not use cook-and-serve pudding, as it won’t set up the same way.
Whole Milk – I really recommend whole milk in this recipe for the fat content. It gives the filling the richest, creamiest texture.
Sweetened Shredded Coconut – This goes right into the filling – Make sure you’re using sweetened, not unsweetened.
Whipped Topping/Cool Whip – You’ll use 8 ounces (one tub), divided. Some gets folded into the filling, and the rest goes on top before serving.
Toasted Coconut – This is the finishing touch sprinkled over the top. It adds a beautiful golden color and a slightly nutty crunch. See the tips section for how to toast coconut quickly at home.
Equipment Needed
- Food processor
- Large mixing bowl
- Whisk
- Pie dish
Substitutions & Alterations
- You can swap the Golden Oreos for graham crackers or vanilla wafers if that’s what you have on hand. Both make a wonderful crust.
- Use a store-bought graham cracker crust if you want to skip the crust-making step entirely.
- Coconut milk can be used in place of whole milk for an even deeper coconut flavor.
- If you’d like to use homemade whipped cream instead of cool whip, that works great too. Just make sure it’s well whipped and stable before folding it in.
- A sprinkle of toasted macadamia nuts on top alongside the toasted coconut is a fun and tasty variation.
How to Make Coconut Cream Pie
This is an overview of the step-by-step instructions. See the recipe card below for full details.
Step 1 Melt the butter in the microwave in 30-second increments. Blitz the Golden Oreo cookies in a food processor until you have fine crumbs.
Step 2 Stir the melted butter into the cookie crumbs until well combined. Press the mixture into your pie dish, covering the bottom and slightly up the sides. Place the crust in the freezer while you make the filling
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Step 3 In a large mixing bowl, whisk together the instant pudding and whole milk until well combined Fold in one-third of the cool whip and the sweetened shredded coconut. Whisk again until everything is combined..
Step 4 Pour the filling into the chilled crust and smooth it out evenly. Refrigerate the pie for at least 4 hours. Overnight gives you the best results.
Step 5 Just before serving, spread the remaining cool whip over the top and sprinkle with toasted coconut.
Step 6 Serve immediately.
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Time-saving Tips & Tricks for the Best Coconut Cream Pie
Toast your coconut ahead of time. Spread shredded coconut in a single layer on a dry skillet over medium heat. Stir it constantly for 3-5 minutes until it turns golden. Watch it closely because it can go from golden to burnt very quickly. Let it cool completely before adding it to the top of the pie.
Make it the night before. This pie genuinely gets better as it sits. Overnight chilling gives the filling extra time to firm up and the flavors time to meld together. I almost always make it the day before I need it.
Press the crust firmly. Use the bottom of a flat measuring cup to press the Oreo crust really firmly into the pan. A packed crust holds together much better when you slice the pie.
Don’t add the cool whip topping until you’re ready to serve. If you’re making this pie ahead of time, wait to add the top layer of cool whip and the toasted coconut right before you set it out. This keeps everything looking fresh and beautiful.
Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to press a piece of plastic wrap gently over any cut edges so the filling doesn’t dry out.
If you love easy no-bake pies, my Pistachio Pie is another simple and easy crowd-pleaser that chills in the fridge and is always a hit at parties.
How to Serve Coconut Cream Pie
This pie is a wonderful dessert for so many occasions. Here are a few of my favorite ways to serve it. Serve slices cold, straight from the fridge. That’s honestly the best way to enjoy it.
This pie is also a great addition to a dessert spread for holidays, potlucks, or any time you want to bring something that will wow everyone at the table.
Substitutions & Variations
- You can use a premade Graham cracker crust instead instead of making the cookie crumb crust.
- Serve in individual jars or dessert glasses for easier serving.
- Add almond extract and sliced toasted almonds for an Almond Coconut Cream Pie.
How to Store Leftover Coconut Cream Pie
Store leftover pie in an airtight container in the refrigerator for up to 3 days. If the pie is still in the dish, cover it tightly with plastic wrap. For the best texture, wait to add the toasted coconut topping until right before serving.
You can also freeze slices of this coconut cream pie. Place individual slices on a parchment-lined baking sheet and freeze until solid, then wrap each slice in plastic wrap and store in a freezer-safe bag for up to one month. Thaw in the refrigerator overnight before serving.
FAQs
Can I use coconut pudding instead of vanilla pudding? Yes, absolutely! Coconut instant pudding will give the filling an even stronger coconut flavor. It’s a great swap if you really love coconut.
Do I have to use a food processor for the Oreo crust? Not at all. You can place the Golden Oreos in a zip-lock bag and crush them with a rolling pin until you have fine crumbs. It takes a little more elbow grease but works just as well.
Can I make this pie gluten-free? Yes. Swap the Golden Oreo cookies for your favorite gluten-free sandwich cookie. Everything else in this recipe is naturally gluten-free.
Why isn’t my filling setting up? Make sure you used instant pudding and not cook-and-serve. Also, whole milk gives the best results for a firm, creamy filling. Lower-fat milks can sometimes result in a softer set.
Can I make this pie ahead of time? Yes, and I actually recommend it! This pie is best made at least 4 hours ahead, and even better when chilled overnight. Just wait to add the cool whip topping and toasted coconut until right before serving.
More Pies and No Bake Desserts You’ll Love
Coconut Cream Pie
Equipment
- small bowl
- pie dish
- Food Processor
Ingredients
- 25 Golden Oreo Cookies
- 5 tbsp. unsalted butter
- 2 3.4 oz. boxes of vanilla instant pudding
- 3 1/2 cups whole milk
- 2 cups sweetened shredded coconut
- 8 ounces cool whip divided
- 1 cup toasted coconut
Instructions
- For the crust, start by melting the butter by microwaving for 30 second increments, until melted.
- Add the Oreo cookies to a food processor, and blitz to crumbs.
- Add the melted butter and stir until well combined.
- Add the Oreo mixture to your pie dish.
- Press the mixture to the bottom of the pan and slightly up the sides.
- Place the crust in the freezer while you prepare the filling.
- In a large mixing bowl, whisk together vanilla pudding and whole milk, until well combined.
Notes
- Allow the pie to chill at least 4–6 hours.
- Toast the coconut carefully—it can brown quickly.
Nutrition
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