Description
This No-Bake Coconut Cream Pie is everything you want in a dessert—light, fluffy, creamy, and bursting with coconut flavor.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup sugar
For the Coconut Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (3.4 oz) box instant coconut pudding mix
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 1 cup shredded sweetened coconut
For the Topping:
- 1 ½ cups whipped topping (Cool Whip or homemade whipped cream)
- ¼ cup toasted coconut (for garnish)
Instructions
Step 1: Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a 9-inch pie dish, making sure it’s firmly packed.
- Chill in the refrigerator for 15-20 minutes while you prepare the filling.
Step 2: Prepare the Coconut Cream Filling
- In a large mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whisk together coconut pudding mix and milk until thickened.
- Fold the pudding mixture into the cream cheese mixture, stirring until well combined.
- Stir in vanilla extract and shredded coconut for extra flavor.
Step 3: Assemble the Pie
- Spread the coconut filling over the chilled graham cracker crust, smoothing the top.
- Top with a generous layer of whipped topping, spreading evenly.
- Sprinkle toasted coconut on top for the perfect finishing touch.
Step 4: Chill & Serve
- Refrigerate the pie for at least 4 hours (or overnight) for best results.
- Slice and serve chilled—enjoy every creamy, coconutty bite!