No Bake Coconut Cream Pie Recipe

No bake pies are wonderful, but this no bake coconut cream pie recipe is out of this world. It is wonderfully delicious with the perfect creamy filling and an easy homemade graham cracker crust.

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: coconut cream pie, Coconut dessert, no bake cream pie, No bake pie

Servings:

Calories: 514kcal

Equipment

Pie Dish
Large Mixing Bowl
Whisk
spatula

Ingredients

1½ cups graham cracker crumbs
¼ cup sugar
6 Tablespoons melted butter
2 packages instant coconut cream pudding mix (3.4 ounces each)
1½ cups cold heavy whipping cream
1 cup cold 2% Milk
1 teaspoon coconut extract optional
1½ 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.
Cream pies are best when they are freshly made, however they can last 3-4 days when they are stored in the fridge covered loosely with plastic wrap. After that they tend to be deflated and the crust is soggy.

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