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This cream pie is a marriage of a few things on this blog. It starts with my favorite Oreo Crust recipe, and I used Golden Oreos. That crust recipe works with ANY flavor Oreo and I think that the sweet vanilla taste of a Golden Oreo pairs perfect with coconut. You could also use a shortbread crust or a graham cracker crust, if you prefer – all of my cookie crust recipes are no bake. If you’re going to the trouble of making a pudding pie, why on earth would you want to bake it? (It’s why I love my Coconut Banana Cream Pie recipe, but I often make it with a cookie crust instead of pastry!)
The filling of the pie is Instant Coconut Pudding Mix. I’ve seen that flavor at 99% of grocery stores, but if you can’t find it, substitute vanilla and add 1 teaspoon of coconut extract. Then you stir in shredded coconut and pour it into the crust. Let it set, then you top it with fluffy whipped cream and tons of toasted coconut.
If you’re not sure how to make toasted coconut, don’t worry, I’ve got you covered. I just posted my first Cooking Basics video tutorial, and it’s all about making toasted coconut.
The hardest part about making this coconut cream pie recipe is not eating it all.
No Bake Coconut Cream Pie
INGREDIENTS:
DIRECTIONS:
Full Recipes>>No Bake Coconut Cream Pie
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The filling of the pie is Instant Coconut Pudding Mix. I’ve seen that flavor at 99% of grocery stores, but if you can’t find it, substitute vanilla and add 1 teaspoon of coconut extract. Then you stir in shredded coconut and pour it into the crust. Let it set, then you top it with fluffy whipped cream and tons of toasted coconut.
If you’re not sure how to make toasted coconut, don’t worry, I’ve got you covered. I just posted my first Cooking Basics video tutorial, and it’s all about making toasted coconut.
The hardest part about making this coconut cream pie recipe is not eating it all.
No Bake Coconut Cream Pie
INGREDIENTS:
- 1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
- 2 boxes (3.4 ounces each) Instant Coconut Pudding Mix
- 3 1/2 cups milk
- 2 cups shredded sweetened coconut
- 1-2 cups Fresh Whipped Cream or Cool Whip, for topping
- 1 cup toasted coconut, for topping
DIRECTIONS:
- Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you’re making a Golden Oreo crust, no need to remove the filling either.)
- Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
- Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
Full Recipes>>No Bake Coconut Cream Pie