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Coconut cream pie recipe with instant pudding mix and cream cheese and toasted coconut on top.

Coconut Cream Pie

No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It's a no bake pie so it's perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.
Course Dessert
Cuisine American
Keyword coconut cream pie, coconut cream pie with instant pudding, easy coconut cream pie, no bake pie
Prep Time 10 minutes
Fridge Time 8 hours
Total Time 10 minutes
Servings 10
Calories 272kcal
Author Jessica - Together as Family


  • 1 ready-to-use graham cracker crust
  • 2 boxes (3.4 oz each) coconut cream instant pudding
  • 2 cups half & half milk
  • 1 bar (8 oz) cream cheese softened
  • cup granulated sugar
  • 1 carton (8 oz) Cool Whip thawed
  • toasted coconut for garnish


  • In a bowl combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy.
    Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.
  • In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined.
    Fold in the Cool Whip and stir, using a spatula, until completely combined.
    Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
  • Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it.
    Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
  • If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.

Toasted Coconut

  • Heat oven to 325°.
    Spread 1 cup of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir, and bake for another 4 minutes until the coconut is browned and toasted. You may have to cook it for longer until it reaches a light golden brown color.
    Watch it carefully as it can burn very quickly.



Crust : This is the standard sized crust. Not the one that says '2 extra servings' on it. My grocery store also sells a shortbread one and sometimes a Nilla Wafer crust. I will get one of those if they have them. If not, the graham cracker crust works just fine. 
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 in the recipe. Add 1 cup heavy whipping cream into a bowl along with 3 tablespoons powdered sugar. Beat it on low speed, increasing speed as needed, until stiff peaks form. This will take about 3-4 minutes. 
3rd Layer : I like to save the third layer and pipe it on top of the pie before serving. I use a 1M pipe and a piping bag to do this. You can also just spread the 3rd layer on top of the pie and refrigerate it. Either way works just fine. They just yield different results visually for the pie. 
This recipe has been updated with better pictures and more helpful text in March 2021. The recipe is the same. 


Calories: 272kcal | Carbohydrates: 45g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 543mg | Potassium: 169mg | Fiber: 1g | Sugar: 32g | Vitamin A: 129IU | Calcium: 163mg | Iron: 1mg