No-Cook Coconut Pie

Why I Love This Recipe

I love this recipe because it’s quick, easy, and tastes like pure comfort. The coconut filling is rich and creamy without being heavy, and since it requires no baking, it’s ideal for warm days or busy nights when I still want something sweet. It’s a pie that feels homemade but comes together in minutes, making it a staple in my recipe box for both family dinners and potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 prepared graham cracker crust (9-inch)

• 1 package (3.4 oz) instant vanilla pudding mix

• 1 ½ cups cold milk

• 1 cup sweetened shredded coconut, toasted if desired

• 1 tub (8 oz) whipped topping, thawed

• Additional toasted coconut, for garnish

Directions

1. In a medium bowl, I whisk the instant pudding mix with cold milk for about 2 minutes until it begins to thicken.

2. I fold in the shredded coconut and half of the whipped topping until smooth and creamy.

3. I pour the mixture into the prepared crust and spread it evenly.

4. I top the pie with the remaining whipped topping, smoothing it over the filling.

5. I sprinkle additional toasted coconut on top for garnish.

6. I refrigerate the pie for at least 2 hours, or until set, before slicing and serving.

Servings and timing

This pie makes 8 slices. It takes only 10 minutes to prepare, plus 2 hours of chilling time. In total, I can have this pie ready in just over 2 hours with almost no effort.

Variations

• I sometimes use coconut cream pudding mix instead of vanilla for a stronger coconut flavor.

• For a richer pie, I stir in ½ cup of cream cheese with the pudding mixture.

• I add crushed pineapple for a tropical twist.

• I’ve also made this with a chocolate cookie crust for a fun flavor contrast.

• For a lighter version, I use sugar-free pudding mix and light whipped topping.

Storage/Reheating

I store the pie covered in the refrigerator for up to 3 days. It’s best served cold, straight from the fridge. I don’t freeze this pie, as the pudding and whipped topping don’t hold up well once thawed. Since it’s a chilled dessert, there’s no need for reheating.

FAQs

Do I need to bake the crust?

No, a store-bought graham cracker crust works perfectly without baking, though I sometimes toast it lightly for extra flavor.

Can I make this pie ahead of time?

Yes, I usually make it the day before serving. The flavors meld beautifully overnight, and the texture holds up well.

Can I use homemade whipped cream?

Absolutely. I’ve swapped the whipped topping for 2 cups of sweetened whipped cream, and it tastes fantastic.

How do I toast coconut?

I spread shredded coconut on a baking sheet and toast it at 350°F for 5–7 minutes, stirring once, until golden brown.

Can I use almond or oat milk instead of dairy milk?

Yes, but I’ve found pudding mixes sometimes set softer with non-dairy milk. Using slightly less milk helps it firm up.

Conclusion

This No-Cook Coconut Pie is proof that a homemade dessert doesn’t have to be complicated. Creamy, coconutty, and completely irresistible, it’s one of those easy recipes I turn to again and again. Whether I’m making it for a family dinner or bringing it to a potluck, this pie always gets rave reviews and disappears quickly.

No-Cook Coconut Pie

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This creamy no-cook coconut pie is rich, refreshing, and easy to make — the perfect dessert when you don’t want to turn on the oven.

• Author: Sarah
• Prep Time: 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 pre-made graham cracker pie crust (9-inch)

1 package (3.4 oz) instant vanilla pudding mix

1 cup cold milk

1 cup sweetened shredded coconut

1 container (8 oz) frozen whipped topping, thawed

½ tsp coconut extract (optional, for enhanced flavor)

Extra whipped topping and toasted coconut for garnish (optional)

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Instructions

Make the Filling:
In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened.
Stir in the coconut extract (if using) and sweetened shredded coconut.

Fold in Whipped Topping:
Gently fold in the whipped topping until fully combined and smooth.

Assemble the Pie:
Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.

Chill:
Refrigerate for at least 2 hours, or until set.

Garnish and Serve:
Just before serving, top with additional whipped topping and a sprinkle of toasted coconut for added texture and flavor.

Notes

For extra coconut flavor, use coconut milk in place of regular milk.

You can make this a day ahead—just store covered in the fridge.

Toast the shredded coconut in a dry skillet over low heat until golden for garnish.