Coconut Dream Pie
Submitted by cerasso
A no-bake coconut cream pie made with instant vanilla pudding, whipped topping, and flaked coconut in a pre-baked shell. Five ingredients, zero cooking, and pure creamy coconut bliss after a 4-hour chill.
YIELD
1 servingsPREP
20 minCOOK
0 minREADY
When you need a pie that looks like you spent all afternoon in the kitchen but actually took 20 minutes of hands-on work, this is it.
Whipped topping gets blended with cold milk and instant vanilla pudding, then folded with generous handfuls of flaked coconut. Spoon it into a baked pie shell, stick it in the fridge, and walk away for four hours.
What comes out is a fluffy, cloud-like coconut cream pie that’s light enough to eat a second slice without regret. It’s the kind of retro recipe that never goes out of style for good reason.
Pro Tips
- Use cold milk straight from the fridge. Warm milk won’t let the pudding set up properly.
- Toast a handful of coconut flakes under the broiler and scatter them on top before serving for extra crunch and color.
- For a richer version, swap the pre-baked pie shell for a graham cracker crust.
Ingredients
Directions
Prepare whip topping with 1 cup milk and vanilla.
Add remaining 1 ¾ cup milk and pudding mix.
Blend then beat at high speed for 2 minutes.
Stir in coconut.
Spoon in pie shell and chill 4 hours.
Garnish as desired
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