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coconut cream pie
Faiza Shabir

Easy Coconut Cream Refrigerator Pie Recipe

This easy coconut cream refrigerator pie is smooth, creamy, and packed with tropical coconut flavor. With a buttery crust and a luscious no-bake filling, it’s the perfect chilled dessert for warm days. Light, fluffy, and refreshing—ideal for quick treats or special occasions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 prepared graham cracker crust
  • 1 package instant coconut pudding mix
  • 1 1/2 cups cold milk
  • 1 cup shredded sweetened coconut
  • 1 container whipped topping 8 oz
  • 1 teaspoon vanilla extract
  • Toasted coconut flakes for garnish

Method
 

  1. In a bowl, whisk coconut pudding mix with cold milk until thickened
  2. Add vanilla extract and mix well
  3. Fold in shredded coconut and half of the whipped topping
  4. Pour filling into graham cracker crust
  5. Smooth the top evenly
  6. Spread remaining whipped topping over the pie
  7. Sprinkle toasted coconut flakes on top
  8. Refrigerate for at least 4 hours until set
  9. Slice and serve chilled

Notes

  • Chill overnight for the best texture
  • Toast coconut flakes for extra flavor and crunch
  • Use full-fat milk for a richer filling
  • Keep refrigerated until ready to serve

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