Grandma Ruth called this her “company pie” because it looks fancy even when you’re running on a tight budget.

This is my streamlined take on Grandma Ruth’s famous “company pie” – the one she pulled out when guests were coming but the grocery budget was tight. Instead of starting with a custard from scratch, she leaned on instant vanilla pudding mix, milk, and a big handful of shredded coconut to build a thick, creamy filling in a simple pie crust. The result looks like it came from a bakery case, but it’s made from pantry ingredients and comes together quickly enough for a weeknight dessert or last‑minute dinner guests.

Serve this coconut cream pie well chilled so the filling slices cleanly and the texture stays lush and cool. I like to cut it into modest wedges and plate it with a strong cup of coffee or black tea to balance the sweetness. If you want to dress it up for company, add a dollop of lightly sweetened whipped cream on each slice and a few toasted coconut flakes on top for contrast. It pairs nicely with a simple, salty snack board or fresh fruit—think pineapple, berries, or citrus segments—to round out the dessert course without more baking.

Servings: 8

1 (9-inch) pie crust, baked and cooled (homemade or store-bought)

Bake the 9-inch pie crust according to package or recipe directions until golden brown and fully cooked. Let it cool completely on a wire rack; a cooled crust keeps the filling from getting soggy.

In a large mixing bowl, whisk together the instant vanilla pudding mixes and the cold whole milk. Whisk for about 2 minutes, until the mixture thickens and no dry lumps remain.

Stir in 1 1/4 cups of the sweetened shredded coconut, the vanilla extract, and the kosher salt. The salt helps keep the sweetness in check and brings out the coconut flavor.

Let the coconut pudding mixture sit for 3 to 5 minutes at room temperature to finish thickening. It should be very creamy and hold soft mounds on the whisk or spoon.

Spoon the filling into the cooled pie crust, using a spatula to spread it evenly and smooth the top. Make sure to press the filling gently into the edges so there are no air pockets.

Sprinkle the remaining 1/4 cup shredded coconut evenly over the top of the pie. If you like more texture and color, you can toast this portion lightly in a dry skillet beforehand and cool it before sprinkling.

Cover the pie loosely with plastic wrap, tenting it slightly so it doesn’t stick to the surface, and refrigerate for at least 4 hours, or until fully chilled and set. For the cleanest slices, an overnight chill is ideal.

Just before serving, if you’re using it, spread or pipe the whipped topping or softly whipped cream over the chilled pie in a decorative layer, leaving a little of the coconut showing around the edges if you like.

Garnish with the toasted shredded coconut, if using. Slice the pie with a sharp knife, wiping the blade between cuts for neat wedges, and serve cold.