Coconut Pudding Pie

Coconut Pudding Pie Recipe

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Jill Cooks


Oh my, this is the best coconut no-bake pie there is. Hope you like it like my family does. Even the crumbs get gone.

★★★★★ 1 vote


1 1/4 cups graham cracker crumbs
5 tablespoons butter, melted
3 tablespoons sugar
1 small box instant vanilla pudding mix
1 small box instant coconut cream pudding mix
1 1/2 cups cold milk
8 oz. tub cool whip
8 oz. can crushed pineapple, drained
1 cup shredded coconut

How to Make Coconut Pudding Pie


  • 1In a medium bowl, mix together cracker crumbs, melted butter, and sugar. Press into bottom and up sides of a deep dish pie plate. Bake in a preheated oven at 350 for 8 minutes, remove from oven and cool.
  • 2Spread coconut in a thin layer on a cookie sheet and place in oven for 2-6 minutes until toasted and golden brown. (watch carefully). Remove from oven to cool.
  • 3In a large mixing bowl, stir together dry pudding mixes. Beat in cold milk for 2 minutes, until pudding is thickened. Stir in cool whip, crushed pineapple, and 3/4 cup toasted coconut. Spoon filling into cooled crust and top with 1/4 cup toasted coconut. Refrigerate at least 4 hours.

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About Coconut Pudding Pie

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy