No Bake Coconut Cream Pie 
Savor the creamy delight of No Bake Coconut Cream Pie! Bursting with tropical flavor from coconut pudding, milk, and extract, topped with toasted coconut and whipped topping. Quick and easy, it’s perfect for any occasion—no baking required, just chill and enjoy!
Ingredients:
– 1 graham cracker crust (6-ounce/9-inch, pre-made)
– ⅓ cup sweetened shredded coconut
– 6.8 ounces coconut cream (instant pudding packets)
– 2 cups whole milk (very cold)
– 1 ½ teaspoons coconut extract
– 8 ounces extra creamy Cool Whip whipped topping (thawed, divided)
Directions:
1. Remove the plastic lid from the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate to support the pie during transport. Set aside.
2. In a small clean skillet over medium-high heat, toast the sweetened shredded coconut for 3 to 4 minutes, stirring often to prevent burning. Once toasted, remove from heat and transfer to a plate to cool.
3. In a large mixing bowl, whisk together the contents of both packets of coconut cream instant pudding, whole milk, and coconut extract for 2 minutes or until the pudding is soft set.
4. Add half of the thawed extra creamy Cool Whip whipped topping (4 ounces) to the coconut cream pudding mixture and fold together until fully incorporated.
5. Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
6. Spread the remaining 4 ounces of extra creamy whipped topping over the entire top of the coconut cream pie filling in a smooth layer.
7. Garnish the top of the pie with the cooled toasted sweetened shredded coconut.
8. Refrigerate the pie for a minimum of 6 hours, or overnight, before slicing and serving.
Prep Time: 10 min
Cooking Time: Not applicable
Total Time: 6 hr 10 min
Servings: 9
No Bake Coconut Cream Pie
See less
