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Coconut Cream Pie Cookie Cups
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
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!
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie Cookie Cups
Servings: 24 Mini Cookie Cups
Author: Michelle
Graham Cracker Cookie Cups
  • 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
Whipped Cream
  • 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
Coconut Cream Pie
  • 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
  1. Preheat the oven to 350 degrees. Grease a 24-cup mini muffin tin with baking spray. Set aside.
  2. Beat butter, granulated sugar, and brown sugar together until well combined (using a standing mixer, hand mixer, or by hand).
  3. Add in the egg, and mix until combined.
  4. Add in vanilla extract, baking soda, and salt, mixing until combined.
  5. Next, add in graham cracker crumbs and flour. Mix until well combined.
  6. Using a 1” cookie scoop (about 1 Tbsp) disperse dough evenly between the muffin cups.
  7. 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).
  8. Immediately, or within a couple of minutes, press centers down to form a cup shape (I used a tsp to do this).
  9. Allow to cool completely.
Whipped Cream:
  1. 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.

  2. Divide whipped cream in half.
Coconut Cream Pie Filling
  1. Mix the remaining instant vanilla pudding mix and 1 cup of milk together, until the mixture has thickened.
  2. Add in shredded coconut and vanilla extract, mixing until combined.

  3. Fold half of the whipped cream into the coconut pudding mixture, folding until combined.
  4. Divide the filling between the cookie cups, and top with whipped cream (I used a pastry bag and star tip) and toasted coconut.
  5. Enjoy!
  6. Refrigerate leftovers.