No-Bake Coconut Cream Pie
No bake coconut cream pie with graham cracker crust, creamy coconut pudding filling, and whipped topping
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INGREDIENTS
Crust
- 1 1 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Filling
- 1 package 3.4 oz instant vanilla pudding mix
- 1 1 2 cups cold whole milk
- 1 cup canned coconut milk well shaken
- 4 oz cream cheese softened
- 1 2 cup powdered sugar
- 1 tsp vanilla extract
- 1 2 tsp coconut extract optional
- 1 1 2 cups sweetened shredded coconut
- 8 oz whipped topping thawed or 2 cups homemade whipped cream.
Topping
- 1 cup whipped topping or whipped cream
- 1 4 cup toasted shredded coconut
- white chocolate shavings optional.
INSTRUCTIONS
Crust
- mix graham cracker crumbs butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish across bottom and up sides then chill 15 minutes.
Filling
- beat cream cheese with powdered sugar until smooth
- whisk pudding mix with cold milk and coconut milk for 2 minutes until thickened then rest 5 minutes
- fold pudding into cream cheese mixture then fold in vanilla coconut extract and shredded coconut
- fold in whipped topping until no streaks remain.
Assemble and Chill
- spread filling into chilled crust and smooth the top
- cover and refrigerate at least 4 hours or overnight until fully set
- top with whipped topping and toasted coconut just before serving.
Notes
1. Use a store bought graham crust to save time; Swap vanilla pudding for coconut cream pudding if available; For extra coconut flavor replace 1 2 cup milk with more coconut milk but keep total liquid at 2 1 2 cups; Toast coconut in a dry skillet over medium heat until golden then cool completely; For cleaner slices freeze 15 minutes before slicing
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 5g | Fat: 28g