No Bake Coconut Cream Pie
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 coconut cream instant pudding packets
- 2 cups whole milk very cold
- 1½ teaspoons coconut extract
- 8 ounces extra creamy Cool Whip whipped topping thawed, divided
Instructions
- Remove the plastic lid from the graham cracker crust and place it, still in the metal tray, on a large plate. Set aside.
- In a skillet over medium-high heat, toast the shredded coconut for 3-4 minutes, stirring constantly until golden brown. Remove from heat and let cool on a plate.
- In a large bowl, whisk together the coconut cream pudding, cold milk, and coconut extract for about 2 minutes until it thickens slightly.
- Add half of the Cool Whip (4 ounces) into the pudding mixture. Gently fold it until smooth and fully combined.
- Transfer the pudding mixture into the graham cracker crust, smoothing the top evenly with a spoon or spatula.
- Spread the remaining 4 ounces of Cool Whip over the pie filling and smooth it out.
- Sprinkle the cooled toasted coconut over the top. Refrigerate for at least 6 hours, or overnight, before serving.