This Easy No-Bake Coconut Cream Pie is a dreamy, creamy dessert that requires no oven time! With a luscious coconut filling, a crunchy graham cracker crust, and a fluffy whipped topping, it’s the perfect treat for coconut lovers. Plus, it’s quick to make and ideal for warm weather when you don’t want to turn on the oven. Let’s get started!
🛒 Ingredients
For the Crust:
▢ 1 ½ cups (150g) graham cracker crumbs
▢ ¼ cup (50g) granulated sugar
▢ 6 tablespoons (85g) unsalted butter, melted
For the Filling:
▢ 1 package (3.4 oz or 96g) instant coconut cream pudding mix
▢ 1 ½ cups (360ml) cold milk
▢ 1 cup (240ml) heavy whipping cream
▢ 1 teaspoon vanilla extract
▢ 1 cup (80g) sweetened shredded coconut
For the Topping:
▢ 1 cup (240ml) heavy whipping cream
▢ 2 tablespoons powdered sugar
▢ ½ teaspoon vanilla extract
▢ ¼ cup (20g) sweetened shredded coconut (toasted, for garnish)
📝 Instructions
Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while you prepare the filling.
Prepare the filling: In a large bowl, whisk together the instant coconut cream pudding mix and cold milk until thickened. In a separate bowl, whip 1 cup of heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream and shredded coconut into the pudding mixture until smooth and creamy.
Assemble the pie: Pour the filling into the chilled crust and spread it evenly. Refrigerate for at least 2 hours to set.
Make the topping: Before serving, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the pie. Sprinkle with toasted shredded coconut for garnish.
Serve and enjoy: Slice and serve chilled!
📋 Notes
Toasting coconut: To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
Storage: Store the pie covered in the fridge for up to 3 days.
Crust alternatives: Use a store-bought graham cracker crust or swap it for a cookie crust (like vanilla wafers or shortbread).
🔍 Tips
Chill the bowl: For best results, chill your mixing bowl and beaters before whipping the cream. This helps the cream whip up faster and hold its shape.
Customize the flavor: Add a splash of coconut extract to the filling or topping for an extra coconut kick.
Make it ahead: This pie is perfect for making ahead of time. Just add the whipped cream topping and garnish right before serving.
🥗 Nutrition Info (per slice, serves 8)
Calories: 380kcal | Carbohydrates: 30g | Protein: 4g | Fat: 28g | Saturated Fat: 18g
Cholesterol: 75mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g
Vitamin A: 800IU | Vitamin C: 0.5mg | Calcium: 100mg | Iron: 0.5mg
This Easy No-Bake Coconut Cream Pie is a creamy, dreamy dessert that’s perfect for any occasion. With its simple preparation and irresistible flavor, it’s sure to become a go-to recipe in your dessert repertoire. Whether you’re serving it at a summer picnic or a cozy family dinner, this pie is guaranteed to impress. Enjoy every bite! 🥧✨
