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Creamy Coconut Crème Pie – easy summer recipe

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A creamy, cool, no bake coconut cream pie with a graham cracker crust and fluffy coconut filling — perfect for summer or anytime you want an easy, no-fuss dessert.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs

  • 6 tbsp melted butter

  • 2 tbsp sugar (optional)

Filling:

  • 1 box (3.4 oz) instant vanilla pudding mix

  • 1 cup cold milk

  • 1 cup coconut milk or cream (full-fat)

  • 1 cup whipped topping

  • ½ cup sweetened shredded coconut

  • Optional: 4 oz cream cheese (softened)

Topping:

  • 1 ½ cups whipped cream

  • ½ cup toasted coconut

Instructions

  • Mix crust ingredients, press into pie dish, and chill.

  • Whisk pudding mix, milk, and coconut milk. Fold in whipped topping and shredded coconut.

  • Pour into crust and chill 4+ hours.

  • Top with whipped cream and toasted coconut before serving.

Notes

  • Use dairy-free alternatives as needed.

  • Add fruit or extract for flavor variations.

  • Best served cold and eaten within 3 days.

Find it online: https://foodemily.com/creamy-coconut-creme-pie-easy-summer-recipe/