No Bake Coconut Cream Pie

Why You’ll Love This Recipe

• No Oven Required: Perfect for hot days when you want a delicious dessert without heating up the kitchen.

• Quick and Easy: With minimal ingredients and steps, this pie comes together effortlessly.

• Creamy and Flavorful: The combination of coconut pudding and whipped topping creates a luscious filling.

• Make-Ahead Friendly: Prepare it in advance and let it chill until you're ready to serve.

• Versatile: Easily adaptable with different crusts or additional toppings to suit your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 graham cracker crust (6-ounce/9-inch, pre-made)

• ⅓ cup sweetened shredded coconut

• 6.8 ounces instant coconut cream pudding mix

• 2 cups cold whole milk

• 1½ teaspoons coconut extract

• 8 ounces extra creamy whipped topping (thawed, divided)

Directions

1. Prepare the Crust: Place the pre-made graham cracker crust on a large plate for stability. Set aside.

2. Toast the Coconut: In a small skillet over medium-high heat, toast the shredded coconut for 3 to 4 minutes, stirring frequently until golden brown. Transfer to a plate to cool.

3. Make the Pudding Base: In a large mixing bowl, whisk together the instant coconut cream pudding mix, cold milk, and coconut extract for about 2 minutes until the mixture thickens slightly.

4. Incorporate the Whipped Topping: Gently fold half of the thawed whipped topping (about 4 ounces) into the pudding mixture until fully combined and smooth.

5. Fill the Pie Crust: Pour the coconut cream mixture into the prepared graham cracker crust, smoothing the top with a spatula.

6. Chill the Pie: Cover the pie and refrigerate for at least 4 hours, or until set.

7. Add Toppings: Before serving, spread the remaining whipped topping over the pie and sprinkle with the toasted coconut.

Servings and Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 15 minutes

Variations

• Crust Options: Substitute the graham cracker crust with a chocolate cookie crust or a homemade pastry crust for a different flavor profile.

• Pudding Mix: If coconut cream pudding mix is unavailable, use vanilla instant pudding mix and add extra coconut extract to enhance the flavor.

• Dairy-Free: Use plant-based milk and whipped topping alternatives to make the pie dairy-free.

• Additional Toppings: Garnish with chocolate shavings, crushed nuts, or fresh fruit for added texture and flavor.

Storage/Reheating

• Storage: Cover the pie with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Not recommended, as the texture may change upon thawing.

• Reheating: Not applicable, as this is a chilled dessert.

FAQs

What if I can't find coconut cream pudding mix?

You can use vanilla instant pudding mix and add 1½ teaspoons of coconut extract to achieve a similar flavor.

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Prepare it the day before and let it chill overnight.

How do I toast coconut?

Place shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown. Remove from heat and let cool.

Can I use homemade whipped cream instead of store-bought?

Absolutely. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Is this pie suitable for vegetarians?

Yes, as long as the pudding mix and whipped topping used are vegetarian-friendly.

Can I use a different type of crust?

Yes, feel free to use a chocolate cookie crust, shortbread crust, or a homemade pastry crust.

How long does the pie need to chill?

The pie should chill for at least 4 hours to set properly.

Can I add fruit to this pie?

Yes, adding sliced bananas or pineapple can complement the coconut flavor nicely.

Is this pie gluten-free?

If you use a gluten-free crust and ensure all other ingredients are gluten-free, then yes.

Can I double the recipe?

Yes, double the ingredients and use two pie crusts or a larger dish to accommodate the increased volume.

Conclusion

This No Bake Coconut Cream Pie is a delightful dessert that's both easy to make and incredibly satisfying. Its creamy coconut filling and toasted coconut topping make it a crowd-pleaser for any occasion. Whether you're hosting a summer gathering or simply craving a sweet treat, this pie is sure to impress.

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No Bake Coconut Cream Pie

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This No Bake Coconut Cream Pie offers a refreshing, creamy dessert with a perfect balance of coconut flavor. Easy to make and cool to the touch, it’s the ideal sweet treat for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 slices
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 graham cracker crust (6-ounce/9-inch, pre-made)

⅓ cup sweetened shredded coconut

6.8 ounces instant coconut cream pudding mix

2 cups cold whole milk

1½ teaspoons coconut extract

8 ounces extra creamy whipped topping (thawed, divided)

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Instructions

1. Place the pre-made graham cracker crust on a large plate for stability. Set aside.
2. In a small skillet over medium-high heat, toast the shredded coconut for 3 to 4 minutes, stirring frequently until golden brown. Transfer to a plate to cool.
3. In a large mixing bowl, whisk together the instant coconut cream pudding mix, cold milk, and coconut extract for about 2 minutes until the mixture thickens slightly.
4. Gently fold half of the thawed whipped topping (about 4 ounces) into the pudding mixture until fully combined and smooth.
5. Pour the coconut cream mixture into the prepared graham cracker crust, smoothing the top with a spatula.
6. Cover the pie and refrigerate for at least 4 hours, or until set.
7. Before serving, spread the remaining whipped topping over the pie and sprinkle with the toasted coconut.

Notes

• You can substitute coconut cream pudding mix with vanilla pudding and additional coconut extract.
• Use plant-based alternatives for a dairy-free version.
• Top with chocolate shavings, crushed nuts, or fruit for extra flair.
• Not recommended for freezing as texture may change.
• Store in refrigerator up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 270mg
• Fat: 15g
• Saturated Fat: 11g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 10mg