No Bake Coconut Cream Pie
This no-bake coconut cream pie is creamy, cool, and loaded with coconut flavor, all nestled in a buttery graham cracker crust. It’s quick to assemble, requires no oven time, and tastes like a tropical dream.
Ingredients
- 1 graham cracker crust 6-ounce/9-inch, pre-made
- ⅓ cup sweetened shredded coconut
- 6.8 ounces coconut cream 2 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. Keep it in the foil tray and place it on a large plate. Set aside.
- Heat a dry skillet over medium-high heat. Toast the shredded coconut for 3-4 minutes, stirring constantly, until golden and fragrant. Transfer to a plate to cool.
- In a large bowl, whisk together the coconut cream pudding mix, cold milk, and coconut extract for about 2 minutes, until the mixture thickens but is still soft.
- Gently fold in half (4 ounces) of the thawed Cool Whip until fully blended and smooth.
- Spoon the coconut filling into the graham cracker crust and smooth it into an even layer.
- Spread the remaining Cool Whip over the filling, smoothing it evenly to the edges.
- Sprinkle the cooled, toasted coconut over the whipped topping and press lightly to adhere.
- Refrigerate for at least 6 hours, or overnight for the best results. This will help the pie set and make it easier to slice.