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Comida Kraft
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Easy Coconut Cream Pie

Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

8 servings

Watch this video to learn how to make an Easy Coconut Cream Pie with just five ingredients! Prep time for this Easy Coconut Cream Pie is only 15 minutes.

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What You Need

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Make It

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  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  • Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
  • Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

How to Toast the Coconut

Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Healthy Living

Trim 40 calories and 5g of fat, including 4g of sat fat, per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 330
Total fat 14g
Saturated fat 10g
Cholesterol 4.88mg
Sodium 490mg
Carbohydrate 47g
Sugars 34g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This is a great START to an even better recipe -- I added a scant teaspoon of Coconut extract to a... This is a great START to an even better recipe -- I added a scant teaspoon of Coconut extract to a large pkg of instant vanilla pudding & ice cold milk (followed the recipe for milk amt. that was on the box for 'Pie'.) Once the pudding had taken shape, I folded in the Cool Whip & 1 generous cup of coconut. I didn't wait then, tho-- I mixed more coconut into the remaining Cool Whip (didn't really measure, just did glorious tasting as I went) & topped the pudding with it. Sprinkled with toasted coconut. THEN, we anxiously waited the 4 hrs to 'set'. It was fantastically coconuttylicious!! Yep, I'll be ****** this again, and again, and again...
Date published: 2015-07-18
Rated 5 out of 5 by from I made this for Thanksgiving. I made this for Thanksgiving. IT WAS TO DIE FOR! My mom, who is 77 and a gourmet cook, said it was the most delicious pie she ever tasted. Not only did it taste AMAZING, it was absolutely GORGEOUS! I did make a few alterations. On the suggestion of another member, I used a pre-baked frozen pie crust, as opposed to a graham cracker crust. I think it was much better. I also added a little more coconut to the filling, and twice as much toasted coconut for the topping. Tip: I put the coconut in the toaster oven, on a small baking tray lined with aluminum foil, and kept a close eye on it while toasting the coconut. UNBELIEVABLE!
Date published: 2009-12-06
Rated 5 out of 5 by from So Quick and Easy! I read the recipe and immediately thought "I've got this stuff!" So I went right to the kitchen and found everything but a graham cracker crust. But, I did have a half box of vanilla wafers, so there you go! I just spread them around like making a banana pudding but in my pie plate and propped them up on the edges. I mixed in about half a cup of extra coconut in my pie filling and toasted a bunch to sprinkle on top. It was so pretty! Looked like it had come from a nice bakery and really in less than 10-12 minutes I was back in my recliner! Hubby loved it! Wanted to know why I hadn't been "baking" this for years! Lol. Sorry I forgot to take a picture of it
Date published: 2017-03-22
Rated 5 out of 5 by from Very Easy to Make and Yummy! I made this for Valentine's Day dessert! It was delicious and so easy! I did add a bit of coconut extract to the pudding mix, plus some extra coconut because we love it. I pre-baked a frozen crust because that's what I had on hand, but next time I'll try the graham cracker crust. Hubby and I loved it! Will make again!
Date published: 2017-02-15
Rated 5 out of 5 by from I make mine with sugar free pudding since I'm diabetic. I make mine with sugar free pudding since I'm diabetic. The rest of the ingredients are negligible in sugars and carbs, so I love this recipe!!! (My fiance loves anything coconut, and he can't really tell it's sugar free!)
Date published: 2016-02-28
Rated 5 out of 5 by from I loved this! I loved this! I only got a taste. Everyone else devoured it. I was asked how I did it by a few people (they thought it was made from scratch). I used double the amount of coconut (1-1/2 cups) in the mixture. Yum! Next time I think I'll make the coconut lorna doone cookie crust (found with the tropical coconut pie). Will be even better I think!
Date published: 2008-08-11
Rated 4 out of 5 by from Really easy--less than 10 min prep I used 1cup whole milk and one cup half n half to get the pudding thicker faster. Went together Lockett split--10 minutes TOPS...the hardest part was waiting until dessert time to slice into it!
Date published: 2016-06-26
Rated 5 out of 5 by from I've made this a number of times following the directions but one day I saw coconut ***** pudding in... I've made this a number of times following the directions but one day I saw coconut ***** pudding in Publix and thought I'd try it. OMG, if you can find coconut ***** pudding it will set this pie well over five stars.
Date published: 2015-06-21
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