No Bake Coconut Cream Pie
This No Bake Coconut Cream Pie is the dessert of the summer. It's easy to make with simple ingredients of a Golden Oreo crust, fluffy coconut filling and toasted coconut on top.
Servings: 8 servings
Calories: 537kcal
Ingredients
- 25 Golden Oreo Cookies
- 5 tbsp. unsalted butter
- 2 (3.4 oz.) boxes of vanilla instant pudding
- 3 ½ cups whole milk
- 2 cups sweetened shredded coconut
- 8 ounces cool whip divided
- 1 cup toasted coconut
Instructions
For the crust:
- Melt butter in the microwave in 30 second increments until fully melted.
- Add the Golden Oreos to a food processor and pulse until they form fine crumbs. Pour in the melted butter and stir until combined.
- Press the mixture firmly into the bottom of a pie dish and up the sides to form the crust. Place the crust in the freezer while you prepare the filling.
For the filling:
- In a large mixing bowl, whisk together the vanilla pudding mix and whole milk until smooth and thickened. Add ⅓ of the Cool Whip and sweetened shredded coconut, then whisk again until fully combined.
- Pour the filling into the prepared crust and spread evenly. Refrigerate for 4 hours or overnight.
For the topping:
- Spread the remaining Cool Whip evenly over the top, then sprinkle with toasted coconut.
- Slice and serve chilled.
Notes
Recipe Tips
- Freeze the crust for 10-15 minutes before filling to help it stay firm
- Pat coconut with a paper towel if it feels moist
- Let the pie chill overnight for the cleanest slices and best texture
Storing Leftovers
- Store leftover pie covered in the refrigerator for up to 4 days.
- The pie is best served chilled and does not freeze well because the texture of the filling can change after thawing.
Nutrition
Calories: 537kcal | Carbohydrates: 53g | Protein: 7g | Fat: 35g | Potassium: 361mg | Fiber: 3g
