Why Make This Recipe
No Bake Coconut Cream Pie is a delightful treat that is easy to prepare and deliciously refreshing. It’s perfect for hot summer days when you want something sweet without turning on the oven. This pie combines the rich flavor of coconut with a creamy filling and a crunchy graham cracker crust. Whether for a party or just a simple dessert at home, this recipe is sure to impress.
How to Make No Bake Coconut Cream Pie
Ingredients:
- 1 cup sweetened shredded coconut (divided use)
- 1 9-inch graham cracker crust
- 2 cups whole milk
- 2 3/4 ounces packages instant coconut cream pudding mix
- 8 ounces thawed whipped topping (divided use, Cool Whip)
Directions:
- In a mixing bowl, combine 3/4 cup of the shredded coconut with the instant coconut cream pudding mix and whole milk.
- Whisk until well blended and thickened.
- Fold in 4 ounces of the whipped topping until just combined.
- Pour the mixture into the graham cracker crust and spread evenly.
- Top with the remaining whipped topping and sprinkle with the remaining shredded coconut.
- Chill in the refrigerator for at least 2 hours before serving.
How to Serve No Bake Coconut Cream Pie
Serve the No Bake Coconut Cream Pie chilled, straight from the refrigerator. You can slice it into wedges and garnish it with additional whipped topping or toasted coconut for an extra special touch. It’s great on its own but pairs nicely with a cup of coffee or tea.
How to Store No Bake Coconut Cream Pie
To store leftover pie, cover it tightly with plastic wrap or keep it in an airtight container. Place it in the refrigerator, where it will stay fresh for up to 3 days. Avoid freezing, as the texture may change once thawed.
Tips to Make No Bake Coconut Cream Pie
- For a stronger coconut flavor, use coconut milk instead of whole milk.
- If you like a bit more crunch, add some crushed nuts on top before chilling.
- Make sure to chill the pie adequately to set it properly; this helps enhance the flavors.
Variation
You can customize this recipe by adding layers of chocolate pudding for a chocolate coconut cream pie or substituting the graham cracker crust with an Oreo crust for a different flavor combination.
FAQs
Can I use unsweetened coconut in this recipe?
Yes, you can, but the pie will be less sweet. Adding a little sugar to the coconut mixture can help balance the flavors.
How can I make this recipe dairy-free?
You can substitute whole milk with a non-dairy milk like coconut milk and use a dairy-free whipped topping.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream will add a delicious freshness to the pie, just be sure to gently fold it in to maintain the light texture.
No Bake Coconut Cream Pie
Ingredients
For the filling
- 3/4 cup sweetened shredded coconut (divided use) Use the remaining coconut for topping
- 2 cups whole milk Can substitute with coconut milk for a stronger flavor
- 2 3/4 ounces instant coconut cream pudding mix
- 4 ounces whipped topping (Cool Whip, divided use) Use the remaining whipped topping for topping
For the crust and topping
- 1 9-inch graham cracker crust
Instructions
Preparation
- In a mixing bowl, combine 3/4 cup of the shredded coconut with the instant coconut cream pudding mix and whole milk.
- Whisk until well blended and thickened.
- Fold in 4 ounces of the whipped topping until just combined.
- Pour the mixture into the graham cracker crust and spread evenly.
- Top with the remaining whipped topping and sprinkle with the remaining shredded coconut.
- Chill in the refrigerator for at least 2 hours before serving.