It is very simple and quick to make this coconut cream pie using Jell-O instant pudding mix. Being a nurse, I do not have much time for elaborate meals. It is equally immoral and good. Any pie crust will do.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 ½ cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 ½ cups flaked coconut, divided
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 1 (9 inch) pie shell, baked
Instructions
- Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.
- Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 509 mg |
| Sugars | 33 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed this pie! I only had a 1.85 ounce pudding mix and it was fine. So delicious and fast
I added 1 cup of milk and 1/2 cup of coconut milk to the vanilla pudding.
I made it with the vanilla pudding but I added a little coconut extract as well. Very easy delicious recipe.
I love this recipe. So easy and the pie came out delicious. I did toast the coconut. I also added some can Coco Lopez cream of coconut that I had leftover. I added this to some milk and mixed to make the 1 1/2 cups. I will definitely make it again. Thanks. I Love Allrecipes.
Great recipe and so easy
This is so quick and easy, and my husband LOVES it. I used graham cracker crust instead, and it’s his favorite dessert!!
Great recipe! Super easy and so good! My perfect requirements for a “keeper”. I used Jello coconut cream pudding and French vanilla (small box) instant pudding and added a little coconut flavoring just to pump it up. I put less Cool Whip into the pudding mixture since there was more pudding with the two boxes and also used two cups of milk instead of one and a half as the recipe said. I also used a pre made Graham cracker crust. The rest, just as the recipe said. So tasty and good enough to give as a gift. Thanks for submitting, D.
I loved it. My husband loved it too. I was lazy and just used ready made pie crust and it was still delicious.
Doubled this recipe for 2 pies, used 4 small boxes of cheesecake flavored instant pudding as store didn’t have vanilla or coconut flavor, used 5 cups of milk total, 4 cups of coconut, only half container of cool whip mixed in, 1 cup toasted coconut for tops with a thin layer of cool whip which really let the pudding stand out. It turned out so good with the cheesecake pudding & coconut mixed I was pleasantly surprised & will do again in the future when I can’t find coconut cream pudding which is what I usually prefer. This recipe is easy quick & really tasty for no bake
Came out delicious!
I followed directions exactly as written and good grief. Soooo sweet, way too sweet. Never again.
I did make it with the vanilla pudding but I added a little coconut extract that I had on hand the second time I made it and it did taste better. And I toasted the 1/2 cup of coconut for the top at 350 degrees for 4 minutes while the crust was baking and it turned out perfect. I do have a more complicated coconut cream pie recipe that requires separating eggs and cooking to make custard but this is easy and good if you don’t have so much time. My kids love it. And it actually ends up holding together better than the other one that spreads all over the pie plate after you cut the first piece.
This was fabulous. I made coconut flavored whipped cream and it added just the right amount of coconut flavor. Also toasted the coconut for the tops. So adorable as mini pies at Easter!
We love this recipe! Thanks so much!
This is definitely a quick “cheat” version that is less time consuming and easier to make than a traditional coconut cream pie. I stuck with vanilla pudding and I am glad I did as it worked perfectly. I made my own whipped cream using the “stabilized whipped cream” recipe on this site. I toasted half the coconut and left the other half raw and it was a nice contrast, though I topped the pie with only toasted. The recipe did not specify sweetened or unsweetened coconut so I used sweetened coconut as that is what I had. I did find this to be a bit on the sweet side, so I’m not sure if using unsweetened coconut would have made for a nicer, less sweet taste. Overall, this was a nice and easy weeknight pie that tastes very yummy. will definitely make again (though I will definitely try unsweetened coconut next time.)
Awesome! I used the coconut cream pudding as recommended by others; if you have a Wegmans, they sell it. The pudding comes in 3.4oz packages and you’re supposed to use 2 cups of milk. I decided to follow the directions and used 1 package with 1.5 cups of milk, hopefully making it more concentrated. I also added some vanilla extract and coconut extract to the pudding while mixing it. The end result fit nicely in a graham cracker crust without overflowing and we delicious.
The best pie. It turned out perfect. It has become a tradition at Easter.
tastes just like my grandma’s pie
This was very popular with my family, and has been requested again. I did use half coconut pudding, half vanilla for the filling. I also added a handful of sliced almonds on the top. Simple, easy, tasty recipe!
This was dynamite!!! I see coconut cream instant pudding and whipped up the whipping cream from heavy cream +2Tblsp sugar and a splash of Mexican vanilla, and I doubled the filling to make a heaping pie! Toasted the coconut toooing while the pie crust prebaked, came out PERFECT!!!
Fantastic and easy recipe. I made my own whipped cream because I was too lazy to drive to the store. I also used half 2% and half coconut milk. This will be on the Thanksgiving menu this tear.