Too Easy Coconut Cream Pie Can Be Sugar Free Too
Indulge in the creamy, tropical flavors of this "Too Easy Coconut Cream Pie," a no-bake dessert that's as simple to prepare as it is delicious. With just 15 minutes of prep time, this recipe combines a buttery graham cracker crust with a rich, coconut-infused filling made from instant vanilla pudding and whipped topping. Whether you’re looking for a guilt-free treat or a classic coconut pie, this versatile recipe can easily be made sugar-free. The star of the show is the sweet shredded coconut, folded into the filling and optionally toasted for a crunchy, golden garnish. Perfect for summer gatherings, potlucks, or an effortless weeknight dessert, this pie delivers maximum flavor with minimal effort. Serve chilled for a refreshingly sweet slice of paradise!
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Recipe Information
Ingredients
- 1 9-inch crust Graham cracker crust (store-bought or homemade, sugar-free if desired)
- 4 ounces Instant vanilla pudding mix (sugar-free if desired)
- 2 cups Whole milk (or unsweetened almond milk for a lower-sugar option)
- 1.5 cups Shredded sweetened coconut (or unsweetened for sugar-free)
- 2 cups Whipped topping (regular or sugar-free)
- 0.5 cup Toasted shredded coconut (optional, for garnish)
Instructions
If you prefer a homemade graham cracker crust, prepare it ahead of time by mixing 1 1/2 cups of crushed graham crackers, 1/3 cup melted butter, and 3 tablespoons sugar or sugar substitute. Press the mixture into a 9-inch pie dish and chill for at least 30 minutes before using.
In a medium mixing bowl, whisk together the instant vanilla pudding mix and milk until thickened and smooth. This should take about 2-3 minutes.
Once the pudding mixture has thickened, fold in the shredded coconut, making sure it is evenly dispersed.
Gently fold in the whipped topping until the mixture is light and fluffy.
Pour the filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
If desired, sprinkle toasted shredded coconut over the top of the pie for added flavor and texture. To toast coconut, simply spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown.
Refrigerate the pie for at least 4 hours or until set. For best results, allow it to chill overnight.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 196.6 g | 983% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 440.8 g | 160% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 157.6 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 667 mg | 51% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
