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Coconut Cream Pie

  • Author: Ana
  • Total Time: 4 hours 35 minutes
  • Yield: 12 Servings


An easy coconut cream pie recipe with no baking needed. Each bite is filled with coconut-y goodness and a wonderful creamy texture.  



Oreo Crust: 

  • 25 Oreos of choice (2 cups crushed Oreos)

  • 4 tablespoons melted unsalted butter


  • 2 boxes Instant Coconut Pudding Mix (3.4 oz)

  • 3 1/2 cups whole milk

  • 2 cups shredded sweetened or unsweetened coconut


  • 1 cup whipped cream (homemade or store-bought)

  • 1 cup toasted coconut (optional)



  1. 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. 
  2. 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.  
  3. 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. 
  4. 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.  
  5. Add whipped cream and toasted coconut on top of the chilled pie, and serve! It lasts covered in the fridge for 3 days.  


  • Prep Time: 35 minutes
  • Chill Time: 4 hours
  • Category: Desserts
  • Cuisine: American

Keywords: Coconut Cream Pie