No Bake Coconut Cream Pie
Whipped up in minutes with no oven required, this incredibly easy and crowd-pleasing No Bake Coconut Cream Pie delivers a taste of tropical paradise perfect for any occasion.
Equipment
- Large mixing bowl
- Handheld Mixer
- Spatula
- Pie Plate
Ingredients
- 1 graham cracker crust 9-oz, 10-inch
- 1 box coconut instant pudding mix 3.4-oz
- 1 box vanilla instant pudding mix 3.4-oz
- 1 cup heavy cream
- 1.5 cups milk 2% or whole milk recommended
- 1 tsp coconut extract
- 0.5 cup sweetened shredded coconut
- 1 Cool Whip 8-oz, thawed
Instructions
- Step 1: In a large mixing bowl, combine the milk, heavy cream, both boxes of instant pudding mixes (coconut and vanilla), and coconut extract. Beat with a handheld mixer on medium speed for about 2 minutes until it starts to thicken. Let the mixture sit for about 4-5 minutes to firm up.
- Step 2: Once the pudding mixture is thick, gently stir in the sweetened shredded coconut. Then, with a spatula, carefully fold in the thawed Cool Whip to keep a light and fluffy texture.
- Step 3: Pour the coconut filling into your prepared graham cracker crust. Spread it out evenly with your spatula, ensuring it reaches every edge. Garnish the top with extra toasted coconut if desired.
- Step 4: Pop your pie into the refrigerator for at least 4 hours to set properly and ensure perfect slices. For best results, chill it overnight.
Notes
This pie is incredibly versatile! Experiment with different crusts like Oreo or Nilla wafer, or swap pudding flavors like banana or cheesecake. Garnish with chocolate syrup, fresh berries, or homemade whipped cream. For an adult twist, add a splash of coconut rum. The minimum 4-hour chill time (or overnight for best results) is crucial for setting. Store tightly covered in the refrigerator for 3-4 days; freezing is not recommended as it can affect texture.