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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.

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)

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

Find it online: http://recipesbyjanet.com/no-bake-coconut-cream-pie/