A decadent and rich Coconut Cream Pie that doesn’t need any baking! It’s the perfect sweet dessert for the novice baker.
A pie that doesn’t need to be baked? It sounds too good to be true, but it’s real! By combining coconut pudding, whipped cream, and an Oreo crust, you get a delicious pie with half the work.
Even though there is no baking involved, the pie is still extraordinary! The cookie crust is crunchy, the pudding filling is creamy, and the whipped cream just makes it better.
With an extra helping of shredded coconut, this easy Coconut Cream Pie recipe is taken to another level. Each bite is filled with coconut-y goodness, and will surely convert any coconut hater.
Rather than going through a million steps, follow this easy Coconut Cream Pie recipe and enjoy it to your heart’s content!
WHY YOU’LL LOVE THIS RECIPE
- It’s creamy and rich
- Not overly sweet
- Full of coconut goodness
- Easy and quick to make
- Kid-friendly recipe (and beginner baker friendly)
- No baking necessary
INGREDIENTS NEEDED TO MAKE A NO-BAKE COCONUT CREAM PIE
Making an Oreo crust is super easy. I have outlined how to make the Oreo cookie crust below in the “How to make Coconut Cream Pie” section.
You can use any Oreo flavor you like to make the crust, but I recommend Golden Oreos the most. Their vanilla taste pairs well with coconut, and does not overpower any of the pie’s other flavors. If you find another Oreo flavor that tastes great in this pie, please let me know in the comments which you liked the best!
Coconut Pudding Mix
To make the easiest coconut cream pie, I use Instant Coconut Pudding Mix. It ensures a solid filling that won’t get all watery and destroy the crust. Coconut Pudding is usually easy to find, but on the off chance you are unable to find it, buy vanilla pudding instead. Add in a teaspoon of coconut extract to the pudding mix and voila! You have a coconut pudding alternative.
For the creamiest coconut cream pie filling, make the instant pudding mix with milk instead of water.
Add a dollop of store-bought or homemade whipped cream.
Get an additional boost of texture and coconut-y goodness with toasted coconut. You can buy it in store or make it yourself. To make it at home, simply add shredded coconut to a frying pan on medium-low heat. Keep stirring until the shredded coconut browns. Cool it before adding it to the coconut cream pie.
HOW TO MAKE COCONUT CREAM PIE
- Make the Oreo Crust. Crush the Oreo cookies (cream and all) in a food processor until you get 2 cups worth of crumbs. Leaving the cream in when breaking down the Oreos will provide a moister crust.
Mix the 2 cups of Oreo crumbs with 4 tablespoons of melted unsalted butter. Press the Oreo butter mixture into the baking pan, and press until it’s firm. Leave it in the fridge for about 30 minutes before pouring in the coconut pudding mix.
- Make the pudding mix. Follow the instant pudding mix’s instructions, but use milk instead of water. Leave it to set for a few minutes.
- Mix in some coconut. Combine the soft-set pudding with the untoasted shredded coconut. Mix until the coconut is distributed evenly, and try to make sure there are no big chunks of coconut. This recipe uses sweetened shredded coconut, but you can use unsweetened as well.
- Pour and chill. Get the soft-set pudding and pour it into the cooled Oreo crust. Cover the pie with cling film or a clean dish towel, and store it in the fridge. Keep it in the fridge for at least four hours.
- Serve. Get your favorite whipped cream and add it on top of the coconut pie. Add as much toasted coconut on top as you would like, and serve!
FREQUENTLY ASKED QUESTIONS ABOUT THE RECIPE
Can I use a typical pie crust?
Yes, you can use a regular pie crust for this coconut cream pie recipe. To keep it easy, I recommend using a store-bought pie crust. Blind bake the crust, let it cool, then add in the filling. The rest of the steps will be the same.
How do you prevent the coconut cream pie from being watery?
Using pudding mix makes the coconut cream pie much more stable and has less liquid. This makes it easier to prevent a watery pie. I also recommend adding the whipped cream right before serving.
Can I use coconut milk in the pudding mix?
It’s best to use regular milk with the pudding mix. Coconut milk will not combine well with the instant pudding milk, and you won’t get that same rich and creamy texture. To get a stronger coconut flavor, feel free to add in a bit of coconut extract.
Is there a way to make this recipe vegan friendly?
Surprisingly, you can make this recipe vegan quite easily. Golden Oreos and Vanilla Jell-O instant pudding mix are accidentally vegan! Instead of using milk to make the pudding, try using soy milk instead. You may not get the same creaminess of using regular milk, but it will be vegan. Add in a splash of coconut extract to get the same coconut flavor. Vegan whipped creams are easily available in many grocery stores.
What if my pie isn’t setting right?
There are many factors that play into cooking and baking. Humidity, atmosphere, the temperature of your house, etc. However, the most likely reason may be how much milk you used in the pudding. Make sure to use 3.4-ounce boxes of instant pudding mix, and to use 3.5 cups of milk. Even if it says something different on the box, use 3.5 cups of milk - trust me! Full fat milk works best in this recipe as well.
What’s the difference between a coconut cream and coconut custard pie?
The two pies may seem similar, but the filling’s preparation is different. Coconut cream pie is left to chill in the fridge to finish setting, but a coconut custard pie is baked in the oven. This makes them have vastly different textures and tastes. They’re both delicious though!
- Coconut pudding: If you are unable to find coconut pudding mix, then you can buy Vanilla pudding mix and add in coconut extract. You should add 1 teaspoon of the extract into the pudding mix.
- Vanilla Oreos: Feel free to use any flavor of Oreos you want. I recommend subtle flavors, but experiment and see what you like.
- Toasted Coconut: you can skip this step if you want. It adds a lot of crunch and a nice caramelized flavor to the pie, but it’s optional. You can use untoasted shredded coconut on top of the pie as well.
- Sweetened Shredded Coconut: This recipe uses sweetened coconut to replace sugar. If you find this recipe too sweet for you, try using unsweetened shredded coconut instead.
- Make sure the Oreo pie crust is completely cooled before pouring in the coconut pudding mixture.
- Don’t try to rush the pie’s cooling process. If you don’t wait enough time for the coconut cream pie to settle, it will break as soon as you cut into it. You want pie, not soup!
Let me know in the comments how you enjoyed this recipe!Print
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
- 25 Oreos of choice (2 cups crushed Oreos)
- 4 tablespoons melted unsalted butter
- 2 boxes Instant Coconut Pudding Mix (3.4 oz)
- 3 ½ cups whole milk
- 2 cups shredded sweetened or unsweetened coconut
- 1 cup whipped cream (homemade or store-bought)
- 1 cup toasted coconut (optional)
- 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.
- Serving Size: 1 slice
- Calories: 347kcal
- Sugar: 33g
- Sodium: 365mg
- Fat: 14g
- Carbohydrates: 48g
- Protein: 5g
Keywords: coconut cream pie recipe