My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie.



Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.

  • Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.

  • Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.

  • Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.

  • Refrigerate until set, about 2 hours. Cut into bars.

Cook's Note:

I have used the sugar-free instant pudding and the sugar-free Cool Whip(R) and this still turns out great.

Nutrition Facts

496 calories; 31.9 g total fat; 38 mg cholesterol; 605 mg sodium. 50.9 g carbohydrates; 4.8 g protein; Full Nutrition