Coconut Peach Pie

Coconut Peach Pie

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Megan Stewart


Super easy, easy to adjust to taste.


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  • 4 c
    sliced peaches, fresh or frozen
  • 1 3/4 c
    cold milk
  • 3.4 oz
    instant coconut pudding mix
  • 9 inch
    graham cracker pie crust
  • 1 c
    cool whip

How to Make Coconut Peach Pie


  1. If using thawed frozen peaches, pat dry.
  2. Mix milk and pudding. Arrange 1/3 peaches on crust and top with half pudding. Repeat layers once. Refrigerate at least 3 hours. Top with remaining peaches. Garnish with cool whip and more peaches if desired.
  3. Note: make pina colada with extremely well drained and dried pineapple chunks. Top with toasted coconut for looks and added coconut flavor. Or use canned and well drained peaches.

Printable Recipe Card

About Coconut Peach Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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