No Bake Coconut Cream Pie
Our no bake coconut cream pie is wonderfully delicious with the perfect creamy filling an easy homemade graham cracker crust.
Serving8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 Tablespoon melted butter
- 2 packages instant coconut cream pudding mix, (3.4 ounces each)
- 1 ½ cups cold heavy whipping cream
- 1 cup cold 2% milk
- 1 teaspoon coconut extract, optional
- 1 ½ cups sweetened shredded coconut, divided
- 1 carton frozen whipped topping, (8 ounces) thawed
Instructions
- To make the pie crust, add graham cracker crumbs, sugar, and butter all together in a bowl. Use a fork to combine all ingredients.
- Dump graham cracker crumbs into a prepared pan and press evenly in the bottom and up the sides.
- In a large mixing bowl, whisk together the pudding mixes, whipping cream, milk and coconut extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
- Pour coconut filling into the crust and spread evenly. Top with remaining coconut and keep in the fridge until serving.
Notes
If you want to toast the remaining coconut that you are going to top the pie with, here's how:
Preheat oven to 325ºF. Place shredded coconut in a single layer on a large baking sheet that has been lined with a baking mat or parchment paper.
Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes (watch carefully because one it starts to brown, it can burn very quickly!). Remove from oven and cool completely, then use as a topping for your pie.
Nutrition
Calories: 514 kcal · Carbohydrates: 52 g · Protein: 4 g · Fat: 33 g · Saturated Fat: 22 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 0.3 g · Cholesterol: 77 mg · Sodium: 392 mg · Potassium: 181 mg · Fiber: 1 g · Sugar: 39 g · Vitamin A: 968 IU · Vitamin C: 0.4 mg · Calcium: 86 mg · Iron: 1 mg