No-Bake Coconut Cream Pie: A Sweet, Creamy Dream
If you’re craving a dessert that’s as easy as it is delicious, this No Bake Coconut Cream Pie is the answer! With a smooth, velvety coconut filling in a buttery graham cracker crust, it’s the perfect treat for any occasion. No baking required – just mix, chill, and enjoy the sweet coconutty goodness. It’s a must-try for coconut lovers!
- Prep Time: 15 minutes
- Cook Time: None – the pie is "no-bake"!
- Total Time: 4 hours (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 (3.4 ounces) packages instant coconut cream pudding mix – For that rich, creamy coconut flavor base.
- 2 cups whole milk – To make the pudding smooth and creamy.
- 1 cup sweetened shredded coconut, divided use – Adds coconut texture and flavor to the filling and topping.
- 8 ounces thawed whipped topping, divided use (Cool Whip) – Makes the filling light and airy and serves as the topping.
- 9-inch graham cracker crust – The perfect crunchy, sweet crust to balance the creamy filling.
Instructions
- Prepare the Coconut Cream Filling
Add the coconut cream pudding mix to a large bowl. Add the milk and whisk to combine until smooth. - Incorporate Whipped Topping
Add about 2 cups of the whipped topping and gently fold it in until well combined. - Add Coconut
Stir in ¾ cup of the sweetened shredded coconut, mixing until everything is fully incorporated. - Assemble the Pie
Spread the coconut cream filling into the graham cracker crust. It will look like a lot, but use it all! Cover the pie with plastic wrap and refrigerate to set for at least 4 hours, or overnight for best results. - Toast the Remaining Coconut
While the pie chills, toast the remaining coconut by placing it in a dry small skillet over medium-low heat. Stir it constantly to prevent burning. Once it starts to brown and becomes fragrant, immediately transfer it to a separate plate to stop the cooking process. - Finish the Pie
Once ready to serve, spread the remaining whipped topping on top of the chilled pie. Garnish with the toasted coconut and slice to serve. Enjoy!
Notes
- The pie must chill for at least 4 hours, but overnight chilling yields the best results.
- Be careful when toasting the coconut – it can go from perfectly golden to burnt very quickly, so keep a close eye on it.
- This pie can be made a day ahead of time, making it a great dessert for entertaining.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 290
- Sugar: 19g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg