No Bake Coconut Cream Pie Recipe
This no-bake coconut cream pie features a buttery crust, a creamy coconut filling, and toasted shredded coconut on top, offering a taste of the tropics in every bite.
- Prep Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pie:
- 1 pre-made graham cracker crust (6-ounce/9-inch)
- ⅓ cup sweetened shredded coconut
- 6.8 ounces coconut cream instant pudding 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
- Prepare the Crust: Remove the plastic lid from the graham cracker crust and set it on a plate for support.
- Toast Coconut: Toast shredded coconut in a skillet until golden brown.
- Make Filling: Mix pudding packets, milk, and coconut extract until soft set. Fold in half of the whipped topping.
- Assemble Pie: Spread the filling into the crust and top with the remaining whipped topping.
- Garnish: Sprinkle toasted coconut on top.
- Chill: Refrigerate the pie for at least 6 hours before serving.
Notes
- Use sweetened shredded coconut for this recipe.
- Toasted coconut can be made ahead and stored in the fridge for later use.
- Keep the plastic lid from the crust to cover the pie when storing.
- Chill the pie adequately to allow the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 29g
- Sodium: 273mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 11mg
Find it online: https://cookedbysarah.com/no-bake-coconut-cream-pie-recipe/
