Coconut Cream Pie Recipe
An easy coconut cream pie recipe with no baking needed. Each bite is filled with coconut-y goodness and a wonderful creamy texture.
- Prep Time: 35 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
Ingredients
Units
Scale
Oreo Crusy
- 25 Oreos of choice (2 cups crushed Oreos)
- 4 tablespoons melted unsalted butter
Filling
- 2 boxes Instant Coconut Pudding Mix (3.4 oz)
- 3 1/2 cups whole milk
- 2 cups shredded sweetened or unsweetened coconut
Topping
- 1 cup whipped cream (homemade or store-bought)
- 1 cup toasted coconut (optional)
Instructions
- Blend the Oreos and melted butter in a food processor until it’s crumbly. The crumbs should stay together, if not, add in a bit more melted butter.
- Push the crushed Oreo mix into the baking dish and use the bottom of a glass to get it nice and flat. Place it in the fridge and let it chill for about 30 minutes.
- Follow the instructions on the pudding mix box, but use 3 ½ cups of milk for the liquid. Whisk it until it’s smooth and let it set for a few minutes. Mix in the shredded coconut.
- Pour the pudding mix into the chilled Oreo crust. Use cling film or a clean dish towel to cover the pie, and leave it in the fridge for a minimum of 4 hours.
- Add whipped cream and toasted coconut on top of the chilled pie, and serve! It lasts covered in the fridge for 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 347kcal
- Sugar: 33g
- Sodium: 365mg
- Fat: 14g
- Carbohydrates: 48g
- Protein: 5g
Keywords: coconut cream pie recipe
Find it online: https://chocolateandmarrow.com/coconut-cream-pie/