Coconut Fudge Pie

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This Coconut Fudge Pie is a no-bake dessert that layers creamy coconut filling with rich chocolate pudding in a buttery pie crust. It’s topped with fluffy whipped topping and finished with golden toasted coconut for extra texture and flavor. Easy to assemble and perfect for holidays, it serves 6–8 and chills beautifully until ready to serve.

Course Dessert

Cuisine American

Keyword chocolate, coconut, pie, Thanksgiving

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 472kcal

Author Laura

Equipment

Ingredients

1 prepared pie crust
8 oz pkg cream cheese, softened
⅔ cup powdered sugar
1 tsp coconut extract
8 oz Cool Whip, divided
1 ½ cups sweetened shredded coconut divided
1 ½ cups milk
3.4 oz pkg instant chocolate fudge pudding

Instructions

In a bowl, beat cream cheese, powdered sugar, and extract until well blended. Add 2/3 cup of the Cool Whip and fold in. Add in 1 cup or the coconut and fold until combined. Spread in the bottom of the prepared pie shell.
In another bowl, whisk the milk and pudding mix together. Place in the refrigerator for 3-5 minutes. Then drop spoon of the pudding over the coconut layer and spread out.
Top pie with the remaining Cool Whip and refrigerate until ready to serve,
Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 4-5 minutes. Stir every minute until golden. Watch carefully so it doesn't burn. Let cool and sprinkle on top of the pie before serving. Cut into 6-8 slices.

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