Easy Coconut Cream Pie

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Dive into the delightful flavors of spring with a luscious COCONUT CREAM PIE! Picture this: a homemade coconut custard nestled in a flaky pie crust, crowned with airy whipped cream and toasted coconut. Prepare to be hooked on this Easy Homemade Coconut Cream Pie featuring pudding mix, sweetened condensed milk, whole milk, whipped cream, and sweetened shredded coconut—all encased in a buttery pie crust and topped with a dollop of sweet whipped cream.

Easy Coconut Cream Pie

Prep Time 25 minutes
Cook Time 20 minutes
Servings 8


**All-Butter Pie Crust:**

  • 1/2 cup Cold Butter cubed
  • 1 1/4 cups Flour
  • 1/2 teaspoon Salt
  • 1/2 cup Buttermilk or water plus 1/2 teaspoon vinegar

**Coconut Cream Pie Filling:**

  • 2 3.4 ounce packages Instant Vanilla or Coconut Dry Pudding Mix (6.8 ounces total)
  • 1 14-ounce can Sweetened Condensed Milk
  • 2 cups Whole Milk
  • 1 teaspoon Coconut Extract optional
  • 1 cup Sweetened Flaked Coconut
  • 1/2 cup Heavy Cream whipped and folded in


  • 1 1/2 cups Heavy Cream
  • 1/3 to 1/2 cup Powdered Sugar
  • Toasted Coconut Flakes optional


**Pie Crust:**

  • In a food processor, blend butter, flour, salt, and buttermilk until a ball forms.
  • Roll into a circle and press into a 9-inch pie plate, fluting the edges. Find more details [here](https://www.modernhoney.com/butter-flaky-pie-crust/).
  • Preheat oven to 400 degrees. To blind bake the crust, place parchment paper on top and fill with Pie Weights, Rice, or Beans. Press against the sides.
  • Bake at 400 degrees for 10-13 minutes. Remove parchment paper and weights, then return to oven for an additional 7-9 minutes (total 17-22 minutes).

**Coconut Cream Filling:**

  • In a bowl, mix instant pudding, sweetened condensed milk, whole milk, and coconut extract. Whisk until smooth. Cover and refrigerate.
  • Once the pie crust has cooled, assemble the pie.
  • Whip 1/2 cup of heavy cream until stiff peaks form. Gently fold into the coconut cream pie filling along with flaked coconut. Spread into the pie crust and refrigerate for 2 hours.
  • When ready to serve, whip the remaining 1 1/2 cups of heavy cream with powdered sugar until stiff peaks form. Pipe or spread on top of the filling. Sprinkle with toasted coconut flakes.
  • Chill until ready to serve.


Wondering about the pudding mix? This coconut cream pie uses a boxed pudding mix; any dry mix where you add milk will work. Jell-O brand instant pudding in vanilla or coconut cream flavor is recommended—avoid the cook and serve pudding mix. Get ready for a slice of heaven!

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