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Coconut Cream and Pineapple Pie

Quick Coconut Cream Pie

Quick Coconut Cream Pie with Pineapple is super easy thanks to the addition of condensed milk and instant pudding mix.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Author Cookie Madness


Graham Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter melted

Coconut Filling

  • 1 cup heavy cream
  • 8 oz. package cream cheese, softened
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
  • 3/4 cup cold water
  • 1 4-serving size package instant coconut pudding mix
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon good quality coconut extract (optional)
  • 1/3 cup sweetened flaked coconut
  • Small can of crushed pineapple drained and patted dry

Sweetened Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon good quality vanilla


  • A handful of lightly toasted sweetened flaked coconut


  • Mix together crumbs, sugar and butter. Press into a 9 inch deep dish pie plate and bake for 6 minutes at 375 degrees F. Let cool completely.
  • Meanwhile, beat the cup of cream until stiff peaks form, then set it aside.
  • In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in water, coconut pudding mix and both extracts and beat until smooth. Stir in pineapple and sweetened flaked coconut. Fold in the whipped cream.
  • Pour into prepared pie crust and chill for 30 minutes or until set. Garnish with whipped cream and toasted coconut.
  • To make sweetened cream for topping, whip 1 cup of heavy whipping cream until soft peaks form. Add 1/4 cup of powdered sugar and 1 teaspoon of vanilla and beat until peaks are stiff. Pipe over top of pie or just spread it.