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Coconut Peach Pie

Total Time

Prep: 10 min. + chilling


8 servings

"I usually prepare desserts for potluck luncheons at our office," reports Betsy Furin of Rockville, Maryland. "My co-workers really enjoy this delightful combination of coconut pudding and fresh peaches."


  • 4 cups sliced fresh or frozen peaches, thawed, divided
  • 1-3/4 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • 1 cup whipped topping
  • Additional sliced peaches, optional


  1. If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut.
  2. Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving.
  3. Top with remaining peaches. Garnish with whipped topping and additional peaches if desired.

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