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No Bake Coconut Cream Pie Recipe

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This no-bake coconut cream pie is a creamy, tropical dessert perfect for warm days or whenever you want a quick, elegant treat. Featuring a pre-made graham cracker crust filled with a luscious coconut cream pudding mixture and topped with whipped cream and toasted sweetened shredded coconut, this pie requires no baking and is simple to prepare. Chilling the pie for several hours allows the flavors to meld and the filling to set perfectly.

Ingredients

Crust

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

Filling

  • ⅓ cup sweetened shredded coconut
  • 6.8 ounces coconut cream instant pudding packets (2 packets)
  • 2 cups whole milk (very cold)
  • 1½ teaspoons coconut extract
  • 8 ounces extra creamy Cool Whip whipped topping (thawed and divided in half)

Instructions

  1. Prepare the crust: Remove the plastic lid from the pre-made graham cracker crust and place the crust, still inside its metal tray, onto a large plate to support it during transport and serving. Set aside.
  2. Toast the shredded coconut: Heat a small clean skillet over medium-high heat and add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring frequently to prevent burning, until it turns golden and fragrant.
  3. Cool the toasted coconut: Remove the toasted shredded coconut from the skillet and transfer it to a plate to cool while you prepare the filling.
  4. Make the pudding mixture: In a large mixing bowl, combine the contents of the coconut cream instant pudding packets with the very cold whole milk and coconut extract. Whisk vigorously for about 2 minutes until the pudding is softly set and smooth.
  5. Incorporate whipped topping: Add half (4 ounces) of the thawed extra creamy Cool Whip whipped topping to the pudding mixture. Gently fold together until fully blended, maintaining a light and fluffy texture.
  6. Fill the crust: Transfer the coconut cream pie mixture into the pre-made graham cracker crust. Smooth the surface evenly using a spatula or the back of a spoon.
  7. Top with remaining whipped topping: Spread the remaining 4 ounces of thawed whipped topping over the entire surface of the pie in a smooth, even layer.
  8. Garnish the pie: Sprinkle the cooled toasted sweetened shredded coconut evenly over the top of the whipped topping layer for added texture and flavor.
  9. Chill and set: Refrigerate the assembled pie for a minimum of 6 hours, or preferably overnight, to allow the filling to fully set and the flavors to meld together.
  10. Serve: After chilling, slice and serve the pie chilled for the best taste and texture.

Notes

  • Ensure the milk is very cold before mixing with the pudding packets to achieve proper setting.
  • Toast the shredded coconut carefully, stirring constantly to avoid burning and to develop a rich flavor.
  • Use extra creamy Cool Whip for a richer, smoother texture in the filling.
  • The pie must be refrigerated for at least 6 hours to set properly, making this an ideal make-ahead dessert.
  • For a dairy-free version, substitute whole milk and Cool Whip with suitable plant-based alternatives and coconut cream pudding mixes.

Find it online: https://lauracooks.com/no-bake-coconut-cream-pie-recipe/