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!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Once the pudding mixture has thickened, fold in the shredded coconut, making sure it is evenly dispersed.

Step 4

Gently fold in the whipped topping until the mixture is light and fluffy.

Step 5

Pour the filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.

Step 6

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.

Step 7

Refrigerate the pie for at least 4 hours or until set. For best results, allow it to chill overnight.

Step 8

Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1532.5g)

Amount per serving	% Daily Value*
Calories	4021.8

Total Fat 242.6g	0%
Saturated Fat 196.6g	0%
Polyunsaturated Fat g
Cholesterol 48.0mg	0%
Sodium 2693.7mg	0%
Total Carbohydrate 440.8g	0%
Dietary Fiber 30.5g	0%
Total Sugars 157.6g
Protein 46.2g	0%

Vitamin D 248.0IU	0%
Calcium 666.7mg	0%
Iron 9.3mg	0%
Potassium 1661.0mg	0%

*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.

Source of Calories

Fat: 52.8%

Protein: 4.5%

Carbs: 42.7%