Description
This No-Bake Coconut Cream Pie is a luscious dessert featuring a crisp graham cracker crust filled with creamy coconut pudding and topped with fluffy whipped cream and toasted coconut. Perfect for warm weather or anytime you want a rich, tropical treat without turning on the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup sweetened shredded coconut (divided)
Filling
- 1 (5.1 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup sweetened shredded coconut (divided from total)
Topping
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 cup toasted coconut (optional, for garnish)
Instructions
- Make the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of a 9-inch pie dish using the back of a spoon to create an even crust. Refrigerate for at least 30 minutes to allow it to set.
- Prepare the filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Allow the mixture to sit for 2 minutes to thicken. Stir in 1 cup of the shredded coconut until fully combined.
- Make the whipped cream: In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand or stand mixer on high until stiff peaks form. This will add lightness and creaminess to the filling.
- Assemble the pie: Gently fold the whipped cream into the coconut pudding mixture until smooth and fully combined. Pour this filling into the prepared graham cracker crust, smoothing the top evenly with a spatula.
- Chill the pie: Cover the pie with plastic wrap and refrigerate it for at least 4 hours or overnight. This resting time allows the filling to set nicely and the flavors to meld together beautifully.
- Top and serve: Before serving, whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread this whipped cream over the top of the pie. Garnish with the remaining 1/2 cup shredded coconut, toasted if desired, and serve chilled for the best flavor and texture.
Notes
- For extra flavor, toast the shredded coconut in a dry skillet over medium heat for 3–5 minutes until golden and fragrant before using as garnish.
- If you want a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before chilling, but this is optional.
- Instant pudding mix makes this recipe quick and easy, but ensure you use cold milk for best pudding consistency.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Make sure to chill the pie long enough for the filling to fully set for the best sliceable texture.
