No-Bake Coconut Pie
Creamy no bake coconut cream pie with a graham cracker crust and toasted coconut topping
PRINT PINServings 8
INGREDIENTS
Crust
- 1 1 2 cups graham cracker crumbs
- 1 3 cup granulated sugar
- 6 tbsp unsalted butter melted
- 1 4 tsp salt.
Filling
- 1 package instant vanilla pudding mix 3 4 oz
- 1 1 2 cups cold whole milk
- 1 cup canned coconut cream chilled
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
- 8 oz whipped topping thawed
- 4 oz cream cheese softened optional.
Topping
- 1 2 cup sweetened shredded coconut toasted
- whipped topping or whipped cream for garnish.
INSTRUCTIONS
Crust
- mix graham cracker crumbs sugar salt and melted butter until evenly moistened
- press firmly into a 9 inch pie dish across the bottom and up the sides
- chill crust in the refrigerator while making the filling.
Filling
- if using cream cheese beat until smooth
- whisk pudding mix with cold milk and coconut cream until thickened about 2 minutes then stir in coconut extract
- fold in whipped topping and shredded coconut until uniform then fold in beaten cream cheese if using.
Assemble and Chill
- spoon filling into chilled crust and smooth the top
- refrigerate at least 4 hours or until fully set.
Topping and Serve
- toast shredded coconut in a dry skillet over medium heat stirring constantly until golden 3 to 5 minutes then cool
- top pie with toasted coconut and optional whipped topping then slice and serve cold.
Notes
1. Use coconut cream for a richer pie and coconut milk for a lighter version 2. chill overnight for the cleanest slices 3. toasted coconut can be made ahead and stored airtight 4. substitute 2 cups sweetened whipped cream for whipped topping 5. for extra coconut flavor add 1 to 2 tsp coconut extract or 1 tbsp dark rum
Nutrition
Calories: 420kcal | Carbohydrates: 42g | Protein: 4g | Fat: 27g