Coconut cream pie is a classic dessert made with a rich coconut-flavored filling, typically set in a pie crust and topped with whipped cream. The filling is often made from a combination of coconut milk, egg yolks, and sugar, resulting in a creamy texture that pairs beautifully with the crust. This pie is not only a favorite among coconut lovers but also appeals to anyone who enjoys a rich and creamy dessert.

To make this easy coconut cream pie, you will need the following ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (or a pre-made graham cracker crust)
6 tablespoons unsalted butter (melted)

For the Filling:

1 package (3.4 ounces) instant vanilla pudding mix
2 cups whole milk (cold)
2 cups whipped topping (divided)
1 cup toasted coconut (divided)

Optional Ingredients:

1 teaspoon coconut extract (for extra coconut flavor)

Step 1: Prepare the Crust

Combine Ingredients: In a small bowl, mix melted butter with graham cracker crumbs until evenly coated.
Form the Crust: Press the mixture firmly into the bottom and sides of a 7-inch pie plate. Use the bottom of a glass to help flatten it evenly.
Chill: Place the crust in the refrigerator while you prepare the filling.

Step 2: Make the Filling

Mix Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until smooth.
Add Coconut: Stir in 1 cup of whipped topping and ¾ cup of toasted coconut into the pudding mixture.
Fill the Crust: Pour the coconut filling into the chilled crust, smoothing the top with a spatula.

Step 3: Chill the Pie

Refrigerate: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.

Step 4: Add the Topping

Top with Whipped Cream: Once the pie is set, spread the remaining whipped topping over the filling.
Garnish: Sprinkle the remaining toasted coconut on top for added texture and flavor.

Toast Coconut: If you prefer to toast your own coconut, spread shredded coconut on a baking sheet and bake at 325°F for 6-10 minutes, stirring occasionally until golden brown.
Make Ahead: This pie can be made a day in advance, making it a great option for parties or gatherings.
Storage: Keep any leftovers covered in the refrigerator for up to 3-4 days.

This easy coconut cream pie recipe is not only simple to make but also delivers a delightful taste of tropical goodness. With its creamy filling, buttery crust, and fluffy whipped topping, it’s sure to be a hit at any gathering. So, gather your ingredients and treat yourself and your loved ones to this delicious dessert. Enjoy every creamy, coconutty bite!

For more delicious dessert ideas, check out Easy Coconut Cream Pie - I Am Baker and Homemade Coconut Cream Pie - Sally's Baking Addiction.