This Homemade Coconut Cream Pie Cookie Cups Recipe is a combination of a graham cracker cookie crust (think homemade chocolate chip cookie dough + graham cracker crumbs minus the chocolate chips) and no bake coconut cream pie filling. This easy summer dessert is a total crowd pleaser! And a step-by-step video!
This No Bake Coconut Cream Pie filling is to die for! If I could, I would eat it directly with a spoon.
And this Graham Cracker Cookie Crust?? For reals, this might be the best thing of my life. I’m a pretty big believer in a regular, homemade graham cracker crust, but this cookie crust is making me question everything.
I’m a longtime contact wearer and rarely use my glasses for more than just reading at night.
Every once in a while, I have to break out my glasses for all-day use, and let me tell you, it is always such an adjustment. I mean, you wouldn’t think wearing glasses instead of contacts would make such a difference, but guys?
It’s a struggle. S-T-R-U-G-G-L-E.
Not only do I (apparently) look like I’m 15 in glasses (suddenly I get lots of ‘sweetie’ and ‘hon’ and ‘how’s school?’ from strangers and cashiers), my periphs are so off that I feel like I’m straight up off my game.
I’m misjudging corners, I can’t tell if there’s somebody next to me, and I feel like my balance is slightly off? I walked my shoulder right into the side of a door (in public, mind you) partly because I misjudged the distance and partly because I was slightly teetering off balance.
Ohhh, and driving. I’m checking over my shoulder so many times when I go to make a lane change, I probably look like a first time driver (especially with my apparent age-defying glasses).
I’m a hot mess.
These Coconut Cream Pie Cookie Cups, on the other hand, are definitely not on the hot mess express, because these things are a thing of glory.
Cookie cups are such a fun way to make a pie, mainly because they’re so delish, but also because it combines two of the world’s greatest culinary inventions: cookies and cream pies.
I’ve shared a few cookie cup desserts, like these Chocolate Cream Pie Cookie Cups and this Chocolate Coconut Cream Pie version. It’s no secret chocolate is my one true love, so those two recipes are for sure the bees knees. However, there is something amazing about the simplicity of coconut cream pie filling and a buttery graham cracker crust.
All right, so I don’t know if I could call those old fashioned coconut cream pie filling, but it certainly is easy coconut cream pie filling (and ridiculously delicious coconut cream pie filling).
Now I’m not an expert, but for old fashioned coconut cream pie, I believe it is a traditional pie crust (pastry crust) filled with homemade pudding (or custard). Now, as much as I do love a good homemade pie crust recipe (like this Cream Cheese Pie Crust recipe), I straight up love a homemade graham cracker crust. And when it comes to creamy pie fillings? Doctoring instant vanilla pudding mix to make it ah-mazing is where it’s at.
Basically, that’s why these mini coconut cream pie cookie cups are so easy and why they have a graham cracker cookie base. Sweet, simple, and oh-so-good.
Let’s talk cookie cup ingredients:
Because the base is truly a homemade cookie (again, it’s basically a chocolate chip cookie base without the chocolate chips) there are more ingredients than a regular graham cracker crust.
- brown sugar and granulated sugar
- vanilla extract
- baking soda, all purpose flour, salt and graham cracker crumbs
No Bake Coconut Cream Pie Filling:
- instant vanilla pudding
- shredded coconut
- vanilla extract
- homemade whipped cream
- heavy whipping cream
- powdered sugar
- vanilla extract
- instant vanilla pudding (this stabilizes the whipped cream)
So, how do you make these easy Coconut Cream Pie Cookie Cups?
- First things first, follow the recipe steps in order. While this is an easy recipe, the steps are written in a specific order due to what ingredients are used in this recipe. It’ll make your life significantly easier if you follow the order of steps.
- The cookie cups do need to cool before you fill them. The coconut cream pie filling is a no bake pudding and it’ll lose it’s thick texture if it’s put in the cookie cups too soon.
- The whipped cream uses a tablespoon of instant pudding in order to make stabilized whipped cream. Stabilized whipped cream can withstand warmer temperatures longer than regular homemade whipped cream. If you were serving these at a party, they could sit for a couple of hours on a dessert table without the whipped cream melting.
- The no bake coconut filling uses instant pudding mix. I prefer to use vanilla instant pudding or french vanilla instant pudding rather than the coconut instant pudding, but you can use whatever instant pudding flavor you like the best.
- Secondly, while the instant pudding box calls for 2 cups of milk, you will use only 1 cup of milk. You want this filling to be thick, because you will fold homemade whipped cream into the filling.
- Thirdly, definitely use homemade whipped cream for this recipe. Cool Whip will give these coconut cookie cups an entirely different flavor.
How to Make Cookie Cups?
- For the cookie crust, I use a traditional chocolate chip cookie dough recipe (without the chocolate chips) and sub some of the flour out for graham cracker crumbs.
- If you’d prefer sugar cookie cups instead of graham cracker cookie cups, feel free to make homemade sugar cookie dough instead.
- You make the cookie cups using a muffin tin. These are technically mini cookie cups so use a mini muffin tin. All you need to do is use a 1” cookie scoop and place the dough into a greased mini muffin tin. Once baked, use a Tablespoon or teaspoon to press the cookie cups down.
Ohhh happy day. ❤
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup graham cracker crumbs
- 1 1/4 cups all-purpose flour
- 2 cups heavy whipping cream
- 1 Tbsp vanilla instant pudding mix, this stabilizes the whipped cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 3.4 package of vanilla instant pudding mix (reserve 1 Tbsp for whipped cream)
- 1 cup milk
- 1 1/2 cups sweetened coconut, shredded
- 1 tsp vanilla extract
- toasted coconut
- Preheat the oven to 350 degrees. Grease a 24-cup mini muffin tin with baking spray. Set aside.
- Beat butter, granulated sugar, and brown sugar together until well combined (using a standing mixer, hand mixer, or by hand).
- Add in the egg, and mix until combined.
- Add in vanilla extract, baking soda, and salt, mixing until combined.
- Next, add in graham cracker crumbs and flour. Mix until well combined.
- Using a 1” cookie scoop (about 1 Tbsp) disperse dough evenly between the muffin cups.
- Bake for 9-10 minutes, or until the tops are lightly golden and the centers have risen (once you take the cookie cups out of the oven, the centers might sink a bit, which is fine).
- Immediately, or within a couple of minutes, press centers down to form a cup shape (I used a tsp to do this).
- Allow to cool completely.
With a standing mixer or hand mixer, whip the heavy cream and 1 Tbsp of instant vanilla pudding mix until soft peaks form. Add in powdered sugar and vanilla extract, and whip until the consistency of whipped cream.
- Divide whipped cream in half.
- Mix the remaining instant vanilla pudding mix and 1 cup of milk together, until the mixture has thickened.
Add in shredded coconut and vanilla extract, mixing until combined.
- Fold half of the whipped cream into the coconut pudding mixture, folding until combined.
- Divide the filling between the cookie cups, and top with whipped cream (I used a pastry bag and star tip) and toasted coconut.
- Refrigerate leftovers.
Here are some other coconut recipes you might love: