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This easy recipe for No Bake Coconut Cream Pie is for all the coconut lovers! Easy to make thanks to the coconut cream pudding mixes, ready-to-use graham cracker crust, and no bake pie filling. Perfect make-ahead pie for anytime!
No Bake Coconut Cream Pie Recipe
Easy pie recipes are my favorite to make for any holiday gathering (especially Thanksgiving) or family gathering. It’s a great recipe to make ahead of time because no bake cream pies always need lots of fridge time. Save prep time the day of and make it the night before.
This is the best coconut cream pie recipe with it’s fluffy whipped cream coconut filling inside a premade graham cracker crust. So silky smooth, creamy, thick, and loaded with easy coconut flavor thanks to the instant coconut cream pudding mix.
I have never had great success with making a cream pie from scratch (the kind with egg yolks and the stove top – basically without using instant pudding mix). I find that the flavor is lacking and it’s not ever the right texture. So even if you think you don’t like instant pudding in pie recipes, just make this and it may just change your mind.
Simple Ingredients For No-Cook Coconut Pie (With Creamy Coconut Pudding)
- Pre-Made Graham Cracker Crust (Store Bought Ready-Crust) : You will find these in the baking aisle at the grocery store. I love using the shortbread crust (if you can find it) or just use a graham cracker crust. If you prefer a homemade crust then make a graham cracker crust that fits in a 9-inch pie plate. I actually prefer the store-bought crust because they’re easy, convenient, and come with an enclosed plastic lid for refrigeration.
- Coconut Cream Instant Pudding Mix : Do not follow the directions on the box! Just use the dry powder and follow the recipe a written below in the recipe card. Also, make sure you are using the ‘instant pudding mix’ and not the ‘cook & serve’. They are not interchangeable in recipes!
- Half and Half : This is the best milk to use in this creamy pie. You need the fat to help the pie thicken and set up nicely. Whole milk or heavy cream are decent substitutes if needed.
- Cream Cheese : Make sure it’s at room temperature so it mixes in smoothly without any lumps. Don’t leave the cream cheese out at room temperature for longer than 2 hours. About 30 minutes at room temperature is plenty of time.
- Granulated Sugar
- Cool Whip
How To Make This Easy Coconut Cream Pie Recipe
In a large bowl, whisk together the coconut cream instant pudding mix and the half & half. Stir until completely combined and it starts to thicken. Let it sit for 3-5 minutes so it can thicken up even more.
1st Layer : Evenly spread 1½ cups of the pudding into the prepared pie crust. Set aside the remaining pudding.
2nd Layer : In a separate bowl, add the cream cheese and sugar. Beat with a hand mixer until combined and smooth. Stir in the Cool Whip, using a spatula, until completely combined. Add half of the cream cheese/cool whip mixture to the remaining coconut pudding mix. Stir together until combined and spread it evenly into the pie crust to form the second layer.
3rd Layer : Spread the remaining cream cheese/cool whip mixture on top of the pie for the third layer.
Cover the pie with the enclosed plastic lid from the graham cracker crust, or use plastic wrap, and let it refrigerate for at least 8 hours, but preferably overnight.
When ready to serve, garnish the pie with additional whipped cream and toasted coconut flakes (optional).
How To Make Toasted Coconut
Toasted coconut is a really yummy garnish for this coconut cream pudding pie. To make your own toasted coconut simply put 1 cup sweetened shredded coconut (or unsweetened coconut flakes) onto a baking sheet. Bake at 325 degrees F for 4 minutes. Stir the coconut and bake for 4 more minutes. Stir again. Repeat this process until the coconut is lightly browned, toasted, and smells fragrant. Sometimes you can find already toasted coconut at the store which is a quick-fix for a garnish.
Can I Make Coconut Pudding Pie Ahead of Time?
Yes! No bake pie recipes are best if you make it the day before. This pie does need to refrigerate for 8 hours, or overnight, before serving. Don’t try to rush it or else the pie won’t cut as nicely and the flavor won’t be as developed. I always make this pie the day before and let it refrigerate for up to 24 hours before serving.
Substitution & Variation Ideas
- Don’t Want To Use Cool Whip? : If you don’t want to use Cool Whip in this recipe then go ahead and make your own whipped cream and use it in place of the Cool Whip. Add 1.5 cups heavy whipping cream into a bowl along with 1/3 cup powdered sugar. Beat it on low speed, increasing speed as needed, until stiff peaks form. This will take about 3-4 minutes. If I am whipping the whipped cream I always make extra to save for the top of the pie for serving.
- Coconut Milk : To increase the coconut flavor try using whole fat coconut milk instead of the half and half the recipe calls for. You could even do half coconut milk + half milk. I recommend using the full fat coconut milk (in the can or box carton) in this no bake pie.
- Coconut Extract : Another variation is to add 1/2 teaspoon to 1 teaspoon of coconut extract to the coconut cream filling.
How To Store Leftovers
Keep leftovers inside the pie tin, covered, in the fridge for 3-4 days. The crust will begin to soften the longer it’s in the fridge but it’s still amazing! You can also store individual slices of the pie inside an airtight container. I don’t recommend freezing the pie as there is lots of dairy in it, which will separate and curdle once frozen and thawed.
- Fridge Time : I promise, this pie is so much better with at least 8 ours of fridge time. For best results make it the night before or early the morning of so it has plenty of time in the fridge. The chill time helps all the flavors develop and for the pie to thicken and set nicely.
- Full Fat Cream Cheese : Using full fat cream cheese makes a big difference in no bake pies. It has the best flavor, thick texture, and just makes the pie taste really yummy. I also recommend using the name brand cream cheese (Philadelphia) instead of a store brand. The name brand stuff is so much better and it’s one of those things that is worth buying the name brand of.
More No Bake Desserts You’ll Love
- Homemade Cheesecake In A Jar
- Butterscotch Lush
- Chocolate Lush Dessert
- No Bake Lemon Cheesecake
- Cherry Delight
- No Bake Black Forest Cheesecake
- Chocolate Peanut Butter Lush
- Snickers Cheesecake Pie
- Pumpkin Fluff Pie
- Orange Creamsicle Pie
No Bake Coconut Cream Pie
- 1 (6 oz) ready-crust graham cracker crust
- 2 boxes (3.4 oz each) instant coconut cream pudding
- 2 cups half & half milk
- 1 bar (8 oz) cream cheese room temperature
- 1/3 cup granulated sugar
- 8 oz Cool Whip thawed
- toasted coconut for garnish
- whipped cream for garnish
- In a bowl, whisk together the coconut cream instant pudding mix and the half & half. Stir until completely combined and it starts to thicken. Let it sit for 3 minutes so it can thicken up even more.2 boxes (3.4 oz each) instant coconut cream pudding, 2 cups half & half milk
- 1st Layer : Evenly spread 1½ cups of the pudding into the prepared pie crust. Set aside the remaining pudding.1 (6 oz) ready-crust graham cracker crust
- 2nd Layer : In a separate bowl, add the cream cheese and sugar. Beat with an electric handheld mixer until combined and smooth. Stir in the Cool Whip, using a spatula, until completely combined.Add half of the cream cheese/cool whip mixture to the remaining coconut pudding mix. Stir together until combined and spread it evenly into the pie crust to form the second layer.1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 8 oz Cool Whip
- 3rd Layer : Spread the remaining cream cheese/cool whip mixture on top.
- Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
- When ready to serve, garnish the pie with whipped cream and toasted coconut flakes.toasted coconut for garnish, whipped cream for garnish