With a buttery crust, a creamy filling, and delightful coconut flavor, this no-bake coconut cream pie is like a tropical vacation in your mouth.
Prep Time10 minutesmins
Chill Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Keyword: No Bake Coconut Cream Pie Recipe
1pre-made graham cracker crust(6-ounce/9-inch)
⅓cupsweetened shredded coconut
6.8ouncescoconut cream instant pudding packets
2cupswhole milk,very cold
8ouncesextra creamy Cool Whip whipped topping,thawed and divided in half
Remove the plastic lid to the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate. Once assembled, this will support the pie for transport to and from the refrigerator. Set aside.
In a small clean skillet, on medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often, so the coconut does not burn.
Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.
In a large mixing bowl, add the contents of both the packets of coconut cream instant pudding, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set.
To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed.
Fold together the pudding and thawed whipped topping until completely incorporated with each other.
Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
With the remaining 4 ounces of the extra creamy whipped topping, spread it over the entire top of the coconut cream pie filling in a smooth layer.
Garnish the top of your no-bake coconut cream pie with the cooled toasted sweetened shredded coconut.
Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.
Make sure that you are using sweetened shredded coconut. You can find this in the baking aisle, where you find chocolate chips and baking nuts. You can find unsweetened, freeze-dried, or even a larger shredded dried coconut in the produce or snack sections of your grocery store. These are not the same thing as baking sweetened shredded coconut.
Toasted coconut will keep in the fridge for 3 to 4 weeks, so you can make it ahead of time and have it ready for your pie whenever you are ready.
Keep the plastic lid from the graham cracker crust to cover your pie when you want to store it in the fridge.
Make sure you give this pie plenty of time to chill before serving to allow the pudding to set.