No Bake Coconut Cream Pie

No Bake Coconut Cream Pie is an easy, creamy dessert with a buttery Golden Oreo crust, fluffy coconut pudding filling, and toasted coconut topping. It's the perfect make ahead treat for holidays, potlucks, and summer gatherings.


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If you love coconut desserts as much as I do, this No Bake Coconut Cream Pie is one you're going to want to make again and again! It has a buttery Golden Oreo cookie crust filled with a rich, creamy coconut pudding mixture and topped with fluffy whipped topping and toasted coconut. I especially love using Golden Oreos for the crust because they add a delicious vanilla flavor that pairs perfectly with the sweet coconut filling. Every bite is creamy, fluffy, and full of coconut flavor, with just the right amount of crunch from the cookie crust.

I'm always a fan of easy no bake desserts, especially when I need something delicious for a family gathering, potluck, holiday, or summer get together without spending hours in the kitchen. This pie comes together with just a handful of simple ingredients, including instant vanilla pudding, milk, whipped topping, and sweetened shredded coconut. The hardest part is waiting for it to chill in the refrigerator! I love making it the night before so it's ready to serve the next day, and that sprinkle of toasted coconut on top makes it look extra special without any extra effort. It's a wonderful dessert for Easter, Mother's Day, summer parties, or anytime you're craving something sweet and creamy!


If you love coconut, then you'll want to try these Oatmeal Coconut Chocolate Chip Cookies or Crispy Coconut Shrimp!


Are you looking for some more easy pie recipes? Check out my No Bake Eggnog Pie or No Bake Cream Cheese Pumpkin Pie!


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Recipe tips:


  • For the best crust, crush the Golden Oreos into fine crumbs and mix them thoroughly with the melted butter so the crust holds together when sliced. Be sure to press the cookie mixture firmly into the bottom and sides of the pie dish, then freeze it while preparing the filling to help it set. Use instant vanilla pudding mix, not cook and serve pudding mix, and make sure the milk is cold so the filling thickens properly. Gently fold in the whipped topping to keep the filling light and fluffy. 
  • For the best results, refrigerate the pie for at least 4 hours, or preferably overnight, so it has plenty of time to firm up before slicing. For clean slices, use a sharp knife and wipe it between cuts. Store leftovers covered in the refrigerator for up to 3-4 days.
  • To toast coconut, spread the shredded coconut in an even layer in a dry skillet over medium low heat. Cook for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat immediately and let cool completely before using.


Swaps and additions:


  • Swap the Golden Oreo crust for a traditional graham cracker crust, vanilla wafer crust, shortbread cookie crust, or even chocolate Oreos for a delicious chocolate and coconut combination. Vanilla instant pudding can be replaced with coconut cream, cheesecake, or white chocolate instant pudding for a different flavor. For even more coconut flavor, add a splash of coconut extract to the filling, or replace a portion of the milk with coconut milk, keeping in mind that the pudding may set differently. 
  • You can also mix in mini chocolate chips, chopped macadamia nuts, or sliced almonds for extra texture. For a fun finishing touch, drizzle the pie with melted chocolate or caramel sauce, add chocolate curls, or garnish with fresh strawberries or pineapple for a tropical twist.


Our favorite kitchen equipment and supplies used with this recipe:



top view of No Bake Coconut Cream Pie slice on a white plate.
Yield 8 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Inactive time
4 Hour
Total time
4 H & 10 M

No Bake Coconut Cream Pie

This easy No Bake Coconut Cream Pie combines sweet coconut, creamy vanilla pudding, and whipped topping in a delicious Golden Oreo cookie crust. With just a handful of ingredients and no oven required, it's a simple dessert everyone will love.

Ingredients

  • 5 tablespoons butter
  • 25 Golden Oreo Cookies
  • 2 (3.4 ounce) boxes vanilla instant pudding
  • 3 1/2 cups milk
  • 8 ounces whipped topping, divided
  • 2 cups sweetened shredded coconut
  • 1 cup toasted coconut

Instructions

  1. Place the butter in a microwave safe bowl and microwave in 30 second intervals until completely melted. Set aside.
  2. Add the Oreo cookies to a food processor and pulse until finely crushed into crumbs.
  3. Transfer the Oreo crumbs to a medium bowl. Add the melted butter and stir until evenly combined.
  4. Press the Oreo mixture firmly into the bottom and slightly up the sides of a pie dish to form an even crust.
  5. Place the crust in the freezer while preparing the filling.
  6. In a large mixing bowl, whisk together the vanilla pudding mix and milk until smooth and well combined.
  7. Add ⅓ of the whipped topping and the sweetened shredded coconut. Gently fold until evenly incorporated.
  8. Spoon the coconut pudding filling into the prepared Oreo crust, spreading it into an even layer.
  9. Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely chilled and set.
  10. Before serving, spread the remaining whipped topping evenly over the top of the pie.
  11. Sprinkle the toasted coconut over the whipped topping. Slice and serve chilled.

Nutrition Facts

Calories

686

Fat

38 g

Sat. Fat

23 g

Carbs

83 g

Fiber

3 g

Net carbs

80 g

Sugar

60 g

Protein

6 g

Sodium

456 mg

Cholesterol

32 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.


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