No Bake Coconut Cream Pie
A lusciously creamy, tropical dessert that requires no baking and is perfect for warm days.
Servings: 8 servings
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Refrigerator
Ingredients
Ingredients
- 2 packages instant coconut cream pudding mix (3.4 ounces each)
- 2 cups whole milk Use cold for best results.
- 1 cup sweetened shredded coconut Divided use.
- 8 ounces thawed whipped topping (Cool Whip) Divided use.
- 1 9 inch graham cracker crust
Instructions
- In a large mixing bowl, combine the instant coconut cream pudding mixes with the cold whole milk. Whisk for about 2 minutes until the mixture is smooth and starts to thicken.
- Fold in ½ cup of the sweetened shredded coconut and 4 ounces of the whipped topping into the pudding mixture. Stir gently until well combined and the mix is creamy and fluffy.
- Pour the coconut pudding filling into the prepared graham cracker crust. Spread evenly with a spatula to create a smooth, level surface.
- Top the pie filling with the remaining whipped topping, spreading it gently over the entire surface.
- Sprinkle the remaining shredded coconut evenly over the top for an extra burst of coconut flavor and a beautiful finish.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until set and perfectly chilled.
- Slice, serve, and enjoy your effortless, delicious no bake coconut cream pie!
Notes
For extra coconut flavor, toast the shredded coconut before sprinkling it over your pie.