Coconut Cream Pie

Who needs Village Inn when you can make your own coconut cream pie?  Seriously, this is almost a copy cat! I made it on a whim and was pleasantly surprised.  It’s also a go-to now for family events.  This recipe is tweaked a bit from the most commonly posted one.   The main difference is less Cool-Whip and less milk.  This makes the pie nice and thick, but not too thick.  Enjoy!

Coconut Cream Pie

Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course Dessert
Servings 6 Slices


  • 2 Boxes Jell-O Coconut Pudding (Instant)
  • 1 Cup Sweetened Shredded Coconut
  • 2 3/4 Cups Milk
  • 1/2 Container Cool-Whip Thawed in refrigerator
  • 1/4 Cup Coconut Flakes Optional - Toast them in oven until light brown
  • 1 Each Graham Cracker Pie Crust


  • Whisk together the pudding mix and milk. Let sit for 3 minutes. Add the shredded coconut and lightly stir it in. Pour this mixture into an already made graham cracker pie crust. Place in refrigerator for at least 4 hours.
  • Once pudding mixture has set (4 hours in refrigerator), cover the top with Cool-Whip.
  • Optional: top it off with toasted coconut flakes. Slice and serve!


***Most pre-made crusts have a plastic top that come with it.  This works great to use to travel with the pie.
***To make the recipe with less calories, use lighter versions of the milk and Cool-Whip.  I discourage using unsweetened coconut in the mix though.
Keyword Pie


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