• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Desserts » Easy Coconut Pie

Easy Coconut Pie

February 6, 2019 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

If you want an easy dessert, this coconut pie is the way to go!

This delicious and creamy coconut pie goes together in a jiffy.

Dessert From The Pantry

Got last-minute guests? Snowed in or temps too cold to go to the store but the family still wants dessert? Well, here’s your recipe.

It’s been nothing but storms and record cold across the country this past week. Everyone seems to run to the store as soon as this type of weather is predicted. You grab the “essentials” but never seem to remember to pick up any goodies or (what I call) slouching food?

That’s OK under the circumstances with this pie. You probably have everything you need in your pantry, fridge and freezer. Maybe not the flavor of extract, but that’s OK too because you can easily use vanilla in a pinch.

This delicious and creamy coconut pie goes together in a jiffy.

Super Easy

This coconut pie is so easy, it’s almost stupid!

You start with a store-bought graham crust. However, if you don’t have one of those, you can always make your own. No graham crackers? Then use any cookie. It will work!

The only real effort involved here is beating some instant pudding and toasting (if you desire) a bit of coconut. I like toasted coconut, but if you feel super lazy, don’t bother. Out of the bag is fine for the topping.

This delicious and creamy coconut pie goes together in a jiffy.

The Creamy Secret

One inside secret I picked up years ago with concoctions like this coconut pie is the use of straight evaporated milk.

It even will whip if its cold enough–which is something to keep in the back of your mind. However, it is velvety smooth and doesn’t break the bank for calories like real cream will.

In this recipe, it’s important that you don’t reconstitute it with water. You use the evaporated milk straight from the can; all 12 ounces of it. It will also stop the filling from separating like it would if you used regular milk. It also helps the pudding mix set up better.

While I imagine you could make this lower in fat and calories by using low-fat or non-fat milks, sugar-free pudding mixes and fat-free whipped topping, I have not tried this so I cannot speak for the results you will get, so if you decide to substitute these ingredients, it’s caveat emptor. But if it does work out well for you, please drop me a line to let me know so I can say with some authority that it can be done.

WatchThe Video


 

The Recipe

 

This delicious and creamy coconut pie goes together in a jiffy.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Easy Coconut Pie

If you want an easy dessert, this coconut pie is the way to go!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: coconut pie, pie recipe
Servings: 10
Calories: 311kcal
Author: Judith Hannemann

Ingredients

  • 1 graham cracker pie crust 9-inches
  • 1/4 cup toasted coconut

Filling

  • 6.8 oz (2 small boxes) instant vanilla pudding mix
  • 1 tsp coconut extract
  • 12 oz cold evaporated milk straight from the can - DO NOT RECONSTITUTE
  • 1 1/4 cup cold milk
  • 1/2 cup shredded coconut
  • 8 oz whipped topping
US Customary - Metric

Instructions

  • Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the 1/2 cup shredded coconut.
  • Turn into the graham cracker pie crust. Sprinkle toasted coconut over the top of the pie.
  • Chill for at least 3 hours. You can freeze it too—it’s like ice cream then.

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 280mg | Potassium: 216mg | Sugar: 30g | Vitamin A: 150IU | Vitamin C: 0.7mg | Calcium: 144mg | Iron: 0.7mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
This delicious and creamy coconut pie goes together in a jiffy.
Pin
Share
Tweet
Share

Filed Under: Desserts Tagged With: coconut, desserts, pudding

You May Also Like

Hoosier tart
Hoosier Tart
Victoria sponge
Victoria Sponge
Coconut pound cake
Coconut Pound Cake
Previous Post: « Coq Au Vin
Next Post: Air Fryer Apple Fritters »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. PattiAnn says

    February 6, 2019 at 5:17 pm

    Yes Judith, I use sugar free pudd all the time & in all kinds of variations. Also, I usually sub 1/4 cup milk for some type of liquer. ..Kalua, Grand Marnier, Amaretto, Frangelico…depends on what flavor I’m looking for. Sometimes I make individual pies with some type of cookie or nut crust. And if you add a little instant clear jel to the evap milk it will whip up nicely😉
    My husband would rather have pudding than anything else, so I think I have become somewhat of a pro at making different combinations.
    Thanks for your post …stay warm.
    PattiAnn

    • Judith Hanneman says

      February 6, 2019 at 5:59 pm

      I never thought of using liquers in these things–that’s such a great idea. Cointreau would be wonderful with chocolate!!

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Smoky Beef Mac & Cheese

Perfect for those days you forgot to defrost something. This baked ziti can be cooked with frozen meat!

Instant Pot Baked Ziti

Delicious and easy pork stir fry with the great taste of garlic and cooling bok choy.

Garlic Pork With Bok Choy

Succulent pork tenderloin stuffed with a rich buttery soft-bread herb stuffing. It's easy to make too!

Stuffed Pork Tenderloin

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY