Description
A delicious no-bake pie with a creamy coconut filling and a crunchy Golden Oreo crust.
Ingredients
Scale
- 1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
- 2 boxes (3 ounces each) Instant Vanilla Pudding Mix (or instant coconut pudding)
- 3 ½ cups (830ml) whole milk (see note)
- 2 cups (160g) shredded sweetened coconut
- 1–2 cups Cool Whip (or Fresh Whipped Cream for topping)
- 1 cup (70g) toasted coconut (for topping)
Instructions
- Chill your pie crust recipe while making the filling, if you made it from scratch.
- Add pudding mix to a large bowl. Add milk and whisk until smooth. If using coconut pudding, the mixture will be slightly lumpy from the coconut in the pudding mix.
- Let sit for 5 minutes until soft set.
- Stir in coconut.
- Pour into pie crust.
- Cover and chill for at least 3-4 hours.
- Before serving, top with whipped cream or whipped topping and toasted coconut.
- Store covered in refrigerator for up to 3 days.
Notes
- For a richer flavor, you can use whole coconut milk instead of regular milk.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg