Description
A luscious and creamy no-bake coconut cream pie with a crunchy graham cracker crust, layered with a smooth coconut pudding filling, topped with fluffy whipped cream and toasted coconut for garnish. Perfect for a refreshing dessert that requires minimal preparation and no oven baking.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened shredded coconut
Filling
- 1 (5.1 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sweetened shredded coconut
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 cup toasted coconut (optional)
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir to evenly coat the crumbs and press the mixture firmly into the bottom and sides of a 9-inch pie dish using the back of a spoon. Refrigerate for at least 30 minutes to set.
- Prepare the filling: Whisk the instant vanilla pudding mix with cold milk in a medium bowl and let it thicken for 2 minutes. Stir in 1 cup of shredded coconut until the mixture is fully combined and smooth.
- Make the whipped cream: Beat 1 cup heavy whipping cream with powdered sugar and vanilla extract using a mixer until stiff peaks form, creating a fluffy whipped cream.
- Assemble the pie: Gently fold the whipped cream into the coconut pudding filling until evenly incorporated. Pour this filling into the chilled graham cracker crust and smooth the surface with a spatula.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to fully set and the flavors to blend.
- Top and serve: Whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread this over the pie’s surface. Garnish with the remaining 1/2 cup shredded coconut, toasted if desired. Serve chilled.
Notes
- For a crunchier crust, use finely ground graham cracker crumbs.
- Make sure the heavy cream is chilled before whipping for best results.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- This pie is best eaten within 2 days for optimal freshness.
- Use full-fat ingredients for the creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
