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Easy Coconut Cream Pie (No Bake) Recipe

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4.2 from 48 reviews

  • Author: Ava
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings

Description

This Easy Coconut Cream Pie is a no-bake, creamy dessert featuring a Golden Oreo cookie crust, smooth vanilla pudding filling mixed with shredded coconut, and a fluffy Cool Whip topping finished with toasted coconut. Perfect for a quick, impressive treat that sets in the refrigerator with minimal effort.

Ingredients

Crust

  • 25 Golden Oreo cookies
  • 5 tablespoons unsalted butter, melted

Filling

  • 2 (3.4 oz) boxes vanilla instant pudding mix
  • 3 1/2 cups whole milk
  • 2 cups sweetened shredded coconut
  • 8 ounces Cool Whip, divided

Topping

  • 1 cup toasted coconut

Instructions

  1. Prepare the crust: Melt the butter in the microwave in 30-second intervals until fully melted. Place the Golden Oreo cookies into a food processor and pulse until fine crumbs form.
  2. Combine crust ingredients: Stir the melted butter into the cookie crumbs until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a pie dish to form an even crust. Place the crust in the freezer while preparing the filling to help it set.
  3. Make the filling: In a large mixing bowl, whisk together the vanilla pudding mix and whole milk until smooth and slightly thickened. Gently fold in one-third of the Cool Whip and the shredded coconut until fully combined, ensuring a creamy and evenly mixed filling.
  4. Assemble the pie: Pour the filling into the chilled Oreo crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or overnight if possible, to allow the filling to set properly.
  5. Add toppings and serve: Before serving, spread the remaining Cool Whip evenly over the top of the pie and sprinkle with toasted coconut for added texture and flavor. Slice and serve chilled for the best taste and consistency.

Notes

  • For best results, refrigerate the pie overnight to ensure the filling is fully set.
  • You can substitute the Golden Oreo cookies with another vanilla-flavored cookie if desired.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden and fragrant, stirring occasionally to prevent burning.
  • This pie is best served chilled and stored in the refrigerator.
  • To make a lighter version, consider using low-fat milk and reduced-fat Cool Whip.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-coconut-cream-pie-no-bake-recipe/