No Bake Coconut Cream Pie

Quick Benefits

No Bake Coconut Cream Pie is a light, creamy, and refreshing dessert that requires no oven time. It’s the perfect make-ahead treat for gatherings, potlucks, or whenever you need a sweet and tropical escape. With a rich coconut flavor, a crispy graham cracker crust, and a silky smooth texture, it’s an effortless yet impressive dessert.

Essential Ingredients

Gather these simple ingredients to make this luscious pie:

• 1 graham cracker crust (6-ounce/9-inch, pre-made)
• 1/3 cup sweetened shredded coconut
• 6.8 ounces coconut cream instant pudding mix (two packets)
• 2 cups whole milk (very cold)
• 1 1/2 teaspoons coconut extract
• 8 ounces extra creamy Cool Whip whipped topping (thawed, divided)

Preparation Steps

1. Prepare the Crust

• Remove the plastic lid from the pre-made graham cracker crust.
• Keep the crust in its metal tray and place it on a large plate for support.

2. Toast the Coconut

• Heat a small skillet over medium-high heat.
• Add the shredded coconut and toast for 3 to 4 minutes, stirring frequently to prevent burning.
• Transfer to a plate to cool completely.

3. Make the Coconut Cream Filling

• In a large mixing bowl, whisk together coconut cream instant pudding mix, very cold whole milk, and coconut extract.
• Whisk for about 2 minutes until the pudding starts to set.
• Gently fold in 4 ounces of the whipped topping until fully combined.

4. Assemble the Pie

• Pour the coconut cream mixture into the graham cracker crust.
• Smooth out the top using a spatula.
• Spread the remaining 4 ounces of whipped topping evenly over the pie.
• Garnish with toasted shredded coconut for added texture and flavor.

5. Chill and Serve

• Cover and refrigerate for at least 6 hours or overnight to allow the flavors to meld and firm up.
• Slice and serve chilled. Enjoy!

Health Benefits

• Rich in Flavor, Light in Effort: This dessert delivers indulgent taste with minimal preparation.
• No Baking Needed: Keeps your kitchen cool while still providing a delicious homemade treat.
• Calcium-Rich: The milk and pudding provide essential calcium for strong bones.
• Lower Fat Options: Swap whole milk for low-fat milk or use light whipped topping for a healthier twist.

Serving Suggestions

• Serve chilled with an extra dollop of whipped topping.
• Pair with a refreshing iced tea or coconut-flavored beverage for a tropical feel.
• Add a drizzle of caramel or chocolate sauce for extra decadence.
• Top with chopped nuts or white chocolate shavings for a unique crunch.

Creative Variations

• Chocolate Coconut Pie: Spread a layer of melted chocolate on the crust before adding the coconut filling.
• Pineapple Coconut Delight: Fold in crushed pineapple for a fruity tropical twist.
• Almond Joy Inspired: Add mini chocolate chips and slivered almonds to the pudding mix.

Storage Tips

• Refrigerate: Keep covered in the fridge for up to 3 days.
• Freeze for Longer Storage: Wrap the pie tightly and freeze for up to 2 months. Let it thaw in the fridge before serving.

Pro Tips

• Use Cold Milk: Helps the pudding thicken quickly.
• Don’t Overmix: Folding in the whipped topping gently ensures a fluffy texture.
• Make It a Day Ahead: The pie tastes even better after chilling overnight!

Frequently Asked Questions

1. Can I use vanilla pudding instead of coconut cream pudding?
Yes! Add an extra 1/2 teaspoon of coconut extract to boost the coconut flavor.

2. Can I make this pie dairy-free?
Absolutely! Use coconut milk instead of dairy milk and choose a dairy-free whipped topping.

3. How do I prevent the pie from getting watery?
Make sure to use instant pudding mix and very cold milk for the best consistency.

4. Can I make my own graham cracker crust?
Yes! Combine 1 1/2 cups crushed graham crackers, 1/4 cup sugar, and 6 tablespoons melted butter, then press into a pie dish and chill before filling.

Enjoy your No Bake Coconut Cream Pie, a simple, tropical, and creamy dessert that’s always a hit!