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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 hrs 20 mins
total:
2 hrs 55 mins
Servings:
15
Yield:
15 bars
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Ingredients

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

Directions

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

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  • 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; protein 4.8g; carbohydrates 50.9g; fat 31.9g; cholesterol 37.7mg; sodium 604.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2020
Delicious!! I used vanilla wafers for the crust instead of the graham crackers. Also toasted a cup of coconut for the topping. We will be making this often! Read More
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