Imagine the creamiest, most coconut-packed pie you’ve ever tasted, but instead of standing over a stove whisking custard, you’re simply folding clouds of whipped cream into a dreamy no-cook filling. This is that pie.
By harnessing the convenience of instant pudding and the luxury of real whipped cream, this recipe delivers the iconic flavor and texture of a classic coconut cream pie with a fraction of the effort and zero risk of a curdled filling. Piled into a crisp, buttery graham cracker crust and topped with a mountain of toasted coconut, it’s a dessert that feels decadently special but is deceptively simple to assemble. One bite of this cool, creamy pie, and you’ll have a new favorite dessert for every season.
The Science of a Stable, No-Cook Filling
This pie’s brilliance lies in its clever stabilization of dairy. Traditional custard fillings rely on egg proteins coagulating with heat and starch to thicken, a process that requires precision. Here, instant pudding mix provides the structure. Its pre-cooked starches and gums instantly thicken the cold milk, creating a sturdy, flavorful base without any heat.
The real magic happens when you fold in the freshly whipped cream. Whipping incorporates air and stretches the fat proteins in the cream, creating a light, foamy structure. When gently combined with the thick pudding, the whipped cream’s air bubbles become suspended in the stable starch network, resulting in a mousse-like filling that’s both incredibly light and sliceable.
The toasted coconut topping isn’t just for looks; the Maillard reaction from toasting creates complex, nutty flavors that cut through the sweetness and add essential textural contrast to the creamy filling and crunchy crust.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 (3.4 oz) box instant vanilla pudding mix*
- 1 ½ cups cold whole milk
- 1 cup sweetened shredded coconut
- 1 teaspoon coconut extract (or vanilla extract)
- 1 ½ cups heavy whipping cream, very cold
- ¼ cup powdered sugar
For the Topping:
- ¾ cup sweetened shredded coconut, toasted
- Whipped cream for piping (optional)
*Do not use “cook-and-serve” pudding mix.
Instructions
1. Make the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly and evenly into a 9-inch pie plate. Bake for 8-10 minutes until fragrant and set. Let cool completely.
/
2. Toast the Coconut: Spread shredded coconut on a baking sheet. Bake at 350°F for 5-8 minutes, stirring once, until golden brown. Watch closely as it burns easily. Let cool.
3. Start the Filling Base: In a large bowl, whisk the instant pudding mix with the cold milk and coconut extract for 2 full minutes until very thick. Immediately stir in the 1 cup of untoasted shredded coconut. Let sit for 5 minutes to thicken further.
4. Whip the Cream: In a separate chilled bowl, beat the cold heavy cream and powdered sugar with an electric mixer on medium-high until stiff peaks form.
5. Fold & Combine: Gently fold about one-third of the whipped cream into the pudding mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Be gentle to maintain the airy volume.
6. Assemble the Pie: Spoon the fluffy filling into the cooled crust, mounding it high in the center. Sprinkle the toasted coconut evenly over the top, pressing lightly so it adheres. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, to set completely.
7. Serve: For extra decadence, pipe additional whipped cream around the edge before serving. Use a sharp knife dipped in hot water for clean slices.
8. Storage: Keep pie covered in the refrigerator for up to 3 days. The crust will soften over time but will still be delicious.
Pro-Tips for Pie Perfection
- Cold is Crucial: Use ice-cold milk and cream for the thickest pudding and fastest whipping. Chill your mixing bowl and beaters for the cream.
- Press the Crust Firmly: Use a flat-bottomed cup to press the crumbs firmly and evenly up the sides of the pie plate. This prevents a crumbly, falling-apart crust.
- Don’t Over-Whip the Cream: Whip just until stiff peaks form. Over-whipping leads to a grainy texture and eventually butter.
- The Gentle Fold: Use a large rubber spatula and a “cut and fold” motion to combine the pudding and cream. Vigorous stirring will deflate the filling.
- Toast Extra Coconut: It’s easy to burn. Toast a little extra so you still have enough if some gets too dark.
- For a Dairy-Free Version: Use full-fat coconut milk in place of the dairy milk and cream (chill the cans and use the solid cream part for whipping).
- Flavor Boost: Add a tablespoon of rum or Malibu to the pudding mix for an adult twist.
This Impossibly Easy Coconut Cream Pie is proof that the most impressive desserts don’t have to be complicated.