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No-Bake Coconut Cream Pie

A slice of No Bake Coconut Cream Pie topped with whipped cream, raspberries, and toasted coconut flakes.
Print Recipe

A simple and delicious no-bake pie with a creamy coconut filling and a graham cracker crust.

Ingredients

Scale
  • 1 (9 inch) pre-baked pie crust
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Whipped cream, for topping
  • Toasted shredded coconut, for garnish

Instructions

  1. In a large bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.
  2. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream mixture into the thickened pudding mixture.
  4. Fold in the shredded sweetened coconut.
  5. Pour the coconut cream filling into the pre-baked pie crust.
  6. Chill the pie in the refrigerator for at least 4 hours, or until firm.
  7. Before serving, top with whipped cream and toasted shredded coconut.

Notes

  • For an extra coconut flavor, you can toast the shredded coconut before adding it to the filling.
  • Ensure the pie is well chilled before slicing for clean cuts.

Nutrition

Keywords: no bake coconut cream pie, easy coconut pie, no bake dessert, coconut cream pie recipe, quick pie

Find it online: https://www.meltitclean.com/no-bake-coconut-cream-pie/