I am the worst packer.
Well, the best and the worst wrapped up into one messed up person.
You see, I just got home from a quick little jaunt to NYC and I spent hours packing for this long-weekend trip. Ruminating over every piece of clothing, every necklace, every cosmetic, everything. And then I packed.
And promptly unpacked.
And promptly repacked, after assessing I had everything in there appropriately the first time.
And then an hour later, unpacked again. Because last time I checked, I maybe forgot something.
So then I repack again. Will this cycle never end?
And finally, after hours of deliberation, rumination, and excruciating unpacking and repacking, I finally decided I was good to go… only to second-guess myself at the very last minute the morning I was to leave.
WHYYYYY does this happen to me?!
Why am I such a control freak who has to have everything in its perfect little place? Or feel like I’m going to die if I don’t bring XYZ necklace or XYZ pair of shoes? Hello, that’s just another excuse to go shopping, after all.
But regardless, time and time again I go through the packing and unpacking motions. Thanks, OCD, you’re a real help in this whole vacation thing.
ANYWHO. Before my jaunt, I made this Easy Coconut Cream Pie. You guys – this pie could not be simpler to whip up. It’s so creamy, luscious, thick and light, it’s like you’re eating coconut cream clouds. And it’s prepared in a premade graham cracker crust, so there’s no baking, no muss, no fuss. Amazing!
I wish I could have packed this.
Easy Coconut Cream Pie
Ingredients
- 1 prepared graham cracker pie crust
- 2 (3.4 oz each) boxes instant coconut cream pudding mix
- 2 cups milk I used 1%
- 2/3 cup shredded coconut
- 1 (8 oz) tub Cool Whip Free thawed
- About 1/2 cup toasted coconut I toasted mine in a skillet
Instructions
- In a large bowl, whisk together the pudding mixes and milk until thick and creamy, about 2 minutes. Fold in 3/4 of the Cool Whip and the 2/3 cup of shredded coconut until combined and creamy. Pour into the prepared pie crust.
- Spread carefully with remaining Cool Whip and top with toasted coconut. Refrigerate to set for at least 4 hours or until firm. Cut into slices and serve. Store leftovers in the fridge.
No-bake, classic pudding pie. What’s not to love?!
I hope you enjoy! Have a sweet day!
xo, Hayley
Kellie Murray says
When an email makes you drool you know it’s a good one LOL. I have soooo gotta make this. Thanks for sharing. Now pardon me while I grab a few tissues to wipe my mouth and the laptop LOL.
Mary Lynn says
Gotta make this one tonight. I will never be able to wait the four hours set up time. Will have to leave the house and go shopping…Have a great weekend.
Erin @ Miss Scrambled Egg says
Packing is a difficult chore for me as well. I never know what I’m going to bring or how I’m going to feel when I actually get to my destination. I like options. This coconut cream pie looks delicious, Hayley. Such a perfect picnic treat.
thedomesticrebel says
Thanks Erin!
Dorothy @ Crazy for Crust says
I’m horrible with packing. I always pack too much. We’re driving to LA for 3 days and I have 3 bags of food, 2 coolers, and 2 jugs of water. It’s like I’m preparing for armageddon. Now I just need to add pie to my packing list!
thedomesticrebel says
Lol!
Jamie @ Love Bakes Good Cakes says
Seriously, I **HATE** packing. With 6 people (was 7), I always feel like we’re forgetting something! I’d much rather make and eat this pie!
thedomesticrebel says
Man, I can’t imagine packing for seven people! You go girl!
Jessica @ A Kitchen Addiction says
Coconut cream pie is one of my favorites! Love how light and fluffy yours looks!
thedomesticrebel says
Thanks so much Jessica! 🙂
Julie says
I was looking for a recipe using a crust and pudding I already had and found you! It was just as easy as you said. I sampled the bowl and it’s delicious! I’m sharing it with my mother-in-law for our Christmas lunch tomorrow, this is one of her favorite pies.
Also, I toasted the coconut in a pan like you suggested and it turned out great. When I do it in the oven sometimes it gets too dark – my fault of course.
Thanks for sharing your recipe.
Kayle (The Cooking Actress) says
I have an adorable mental image of you packing and re-packing. I adore you 😛
and this pie looks so creamy and silky and delicious!
thedomesticrebel says
Haha I’m glad you found it adorable. Me? Not so much lol.
Judith says
Did you use sweetened or unsweetened coconut
thedomesticrebel says
Sweetened 😀
wendy Katz says
Hi,the recipe sounds great.I am not a huge fan of cool whip ,is there anyway you can use whip cream and have it still work?Thanks.If not I might try it anyway.Thanks
thedomesticrebel says
I believe whipped cream will work in place of the Cool Whip!
JULIANA ANDREW says
ITS NICE I WILL TRY IT.
JULIANA ANDREW says
IT A VERY NICE ONE.
Jamie says
This is my favorite pie ever. I will have to try it this way. Thank you this should save me time and be Just as tummy. I may need extra firefighters when I eat this.
stewart says
I added cream cheese to the pudding mix it makes it a little firmer, also I use a premarital regular our crystal that I bake until golden thus was so good.
S B says
what size pie crust do you use
thedomesticrebel says
9″. 🙂
Babs says
This was really easy to make and exceptional in taste.
will def make again. and again.
thedomesticrebel says
Thanks a bunch, Babs!
ginger says
I am new at premade graham cracker crust. Does this need to be baked prior to filling h this cream ?
thedomesticrebel says
Hi Ginger, nope – the prepared graham crusts do not need to be baked beforehand.
ginger says
Thank you for quick response. I see this is suggested for 9″ crust I bought a couple 8″ . Guess I will just fill it til full . ‘
Micheline A Saluga says
YUMM YUMM YUMM 😉
EXCELLENT recipe Haley! <3
Shirley says
This was sooooo good! I used the large graham cracker crust … made it for Easter dessert … everybody loved it!!! Thanks for the recipe!!
Amanda says
I made this last night and my husband and I loved it! Now that I have all of the ingredients, I can make this anytime, just pick up some pudding! I let all of the components cool and set up before I mixed and assembled the pie because in my house, there’s no 4 hour waiting for anything that isn’t cooking. Especially Coconut Cream pie! It was ready pretty much immediately but I refrigerated it for an hour anyway. DELISH! Thanks!
thedomesticrebel says
Amanda, so glad you and your husband enjoyed the pie! I love how easy it is, too. 🙂
J says
How early in advanced can you make these? Thinking of making it for Thanksgiving. Is a few days before too early?
thedomesticrebel says
Hi J! I think a day or two in advance should be fine. Maybe wait to do the whipped cream until day of or at the very latest, day before. I’d hate for the whipped cream to deflate and get kinda funky. Just keep the pie covered in the fridge!
Lina G says
Ive made this before its delicious but i used vanilla pudding instead:)
Susan W says
I made this pie 🥧 It is my favorite. I like it better than cake. It was soooo good. It will be the only one I will ever use