Easy Coconut Cream Pie 

This Easy Coconut Cream Pie I is a delightful no-bake dessert that delivers creamy coconut flavor with minimal effort. In just about 15 minutes of prep time, you whisk together milk and vanilla instant pudding mix, then fold in flaked coconut and whipped topping. The mixture is poured into a baked pie shell and chilled until firm, topped with extra whipped topping and coconut for texture and visual appeal. Perfect for hot days, potlucks, or when you’re craving a fuss-free treat, this pie is both simple and indulgent—yet takes less than two hours from start to finish, and nearly no baking. 

Ingredients

• 1½ cups milk
  
  

• 1 (5-ounce) package instant vanilla pudding mix
  
  

• 1½ cups flaked coconut, divided
  
  

• 1 (8-ounce) container frozen whipped topping, thawed, divided
  
  

• 1 (9-inch) baked pie shell
  
  

Directions

• Whisk together milk and pudding mix in a large bowl until it begins to thicken, about 2 minutes.
  
  

• Fold in 1 cup of the flaked coconut and half of the whipped topping until well combined.
  
  

• Pour the filling into the baked pie crust.
  
  

• Spread the remaining whipped topping over the filling.
  
  

• Sprinkle the remaining ½ cup of coconut over the top.
  
  

• Refrigerate until chilled and set before serving.
  
  

Nutrients

Per serving (1/8 of the pie):

• Calories: 448 kcal
  
  

• Fat: 24 g
  
  

• Carbohydrates: 55 g
  
  

• Protein: 5 g