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No-Bake Coconut Cream Pie


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  • Author: Olivia
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x

Description

is No Bake Coconut Cream Pie is a creamy, coconut-filled dream dessert that requires no oven time! With a buttery graham cracker crust, silky coconut custard, and a topping of whipped cream and toasted coconut, it’s the perfect treat for hot summer days or any occasion!


Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the coconut filling:

  • 1 1/2 cups sweetened shredded coconut (divided)
  • 1 (5.1 oz) box instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

For the topping:

  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 1/4 cup toasted coconut (optional, for garnish)

Instructions

  1. 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 into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon to pack it down tightly. Refrigerate the crust for at least 30 minutes to set.
  2. Prepare the filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Let it sit for 2 minutes to thicken. Stir in 1 cup of the shredded coconut until fully combined.
  3. Make the whipped cream: In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
  4. Assemble the pie: Gently fold the whipped cream into the coconut pudding mixture until fully combined. Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
  5. Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set and the flavors to meld together.
  6. Top and serve: Before serving, whip the remaining 1/2 cup of heavy cream with 1 tablespoon of powdered sugar until stiff peaks form. Spread it over the top of the pie. Garnish with the remaining 1/2 cup shredded coconut (toasted, if desired) and serve chilled.

Notes

  • If you prefer a more pronounced coconut flavor, feel free to add extra toasted coconut on top or fold more shredded coconut into the filling.
  • You can use a pre-made graham cracker crust for convenience, but homemade will add a delicious touch!
  • Make sure to refrigerate the pie long enough to allow it to set properly.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 170mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg