Description
This no-bake coconut cream pie features a buttery graham cracker crust, rich coconut custard filling, and fluffy whipped topping. Perfect for summer or anytime you want a light, refreshing dessert without turning on the oven!
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs
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⅓ cup melted butter
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2 tbsp granulated sugar
For the filling:
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1 (3.4 oz) box instant coconut cream pudding mix
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1 ½ cups cold milk
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1 cup sweetened shredded coconut
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½ tsp vanilla extract
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1 cup whipped topping (like Cool Whip)
For topping:
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1 ½ cups whipped topping (for top layer)
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¼ cup toasted coconut flakes (for garnish)
Instructions
1️⃣ Prepare the crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for at least 30 minutes to set.
2️⃣ Make the filling:
In a mixing bowl, whisk the coconut cream pudding mix with cold milk until it begins to thicken (about 2 minutes).
3️⃣ Add coconut and flavoring:
Stir in shredded coconut and vanilla extract. Then gently fold in 1 cup of whipped topping until smooth.
4️⃣ Fill the crust:
Pour the coconut filling into the chilled crust and smooth the top with a spatula.
5️⃣ Top the pie:
Spread the remaining whipped topping evenly over the pie. Sprinkle with toasted coconut flakes.
6️⃣ Chill and serve:
Refrigerate the pie for at least 4 hours, or until fully set. Slice and enjoy chilled!
Notes
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Toast coconut flakes in a dry skillet over medium heat for 2–3 minutes until golden.
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Want extra coconut flavor? Use coconut milk instead of regular milk for the pudding.
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For a shortcut, use a pre-made graham cracker crust.
- Prep Time: 15 min
- Cook Time: 4 hrs