Easy Coconut Cream Pie

An easy no bake coconut cream pie with a creamy pudding filling in a buttery,
graham cracker crust is the perfect combination.

Servings: 8

Author: Kierste Wade | Old Salt Farm

Prep Time:
15 minutes

Total Time:
4 hours

Dessert Pie

coconut pies easter desserts Coconut Recipes

🧂 Ingredients

1 Mix the crushed graham cracker crumbs and melted butter in a small bowl until
well mixed. Place in a 7 or 8 inch pie plate, and use the bottom of a glass and
your hand to flatten them on the center and then up the sides.
2 Whisk the cold milk and instant pudding in another small bowl for about 2
minutes, or until thickened. Add coconut extract and mix well. Stir in toasted
coconut, making sure to reserve a bit to sprinkle on the top.
3 Add the whipped topping in the center of the pie, leaving a bit of a an edge all
the way around. Sprinkle with remaining coconut.
4 Refrigerate for 3-4 hours, or until firm. Keep chilled until ready to serve.