Description
This No-Bake Coconut Cream Pie is a luscious and creamy dessert perfect for coconut lovers. Featuring a buttery graham cracker crust, a rich coconut-infused vanilla pudding filling, and topped with fluffy homemade whipped cream and toasted coconut flakes, it’s an indulgent treat that requires no baking. Refrigerated for several hours to set, this pie is an ideal make-ahead dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup sweetened shredded coconut (divided)
Filling
- 1 (5.1 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sweetened shredded coconut
Whipped Cream Topping
- 3/4 cup heavy whipping cream (divided into 1 cup and 1/2 cup parts)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- 1/4 cup toasted coconut (optional, for garnish)
Instructions
- Make the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of a 9-inch pie dish using the back of a spoon to create an even crust. Refrigerate the crust for at least 30 minutes to set properly.
- Prepare the filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Let it sit undisturbed for 2 minutes to allow the pudding to thicken. Then, stir in 1 cup of the shredded coconut until fully incorporated into the pudding mixture.
- Make the whipped cream: In a separate mixing bowl, use a hand mixer or stand mixer to beat 1 cup of heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, creating a fluffy whipped cream.
- Assemble the pie: Gently fold the whipped cream into the coconut pudding mixture until fully combined and smooth. Pour this filling evenly into the chilled graham cracker crust and use a spatula to smooth the top.
- Chill the pie: Cover the assembled pie with plastic wrap and place it in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set and the flavors to meld beautifully.
- Top and serve: Before serving, whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread this whipped cream evenly over the pie’s top. Garnish with the remaining 1/2 cup shredded coconut, toasted if desired, for an extra coconut crunch. Serve chilled and enjoy.
Notes
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring frequently until golden brown.
- For best results, refrigerate the pie overnight to enhance flavor and texture.
- This pie can be prepared up to a day in advance and kept covered in the refrigerator.
- Use cold milk to ensure pudding sets correctly.
- If desired, substitute graham cracker crumbs with digestive biscuits for a different crust flavor.
