If you're looking for a luscious and creamy pie that everyone is sure to love, this No Bake Coconut Cream Pie is it! Plus it only needs 10 minutes of prep!
8ouncesthawed whipped topping,divided use (Cool Whip)
9inchgraham cracker crust
Instructions
Add the coconut cream pudding mix to a large bowl. Add the milk and whisk to combine until smooth.
Add about 2 cups of the whipped topping and fold it in.
Add ¾ cup of the sweetened coconut and stir to combine.
Spread the filling into the graham cracker crust; it looks like a lot but use it all. Cover with plastic wrap and place in the fridge to set for at least 4 hours or overnight.
While the pie is chilling, toast the rest of the coconut by placing it into a dry small skillet over medium-low heat. Stir it constantly so it doesn’t burn.
Once the coconut starts to brown and you can smell it, immediately place it on a separate plate. The coconut will continue to brown, so you need to pull it just before it reaches your desired color. Placing it on a plate will help to stop the cooking process faster.
Once you are ready to serve, spread the remaining whipped topping on top of the pie and garnish with the toasted coconut, slice and serve.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
It’s super important that you buy the INSTANT pudding. It can sometimes be hard to see on the packaging. If you get the ‘cook and serve’ pudding, this will not set up properly because that type of pudding has to be cooked on the stovetop first. So look closely on the packaging to make sure you get the right one.
If you can’t find the coconut cream pudding, you can use vanilla instant pudding mix and add ⅓ cup more shredded coconut and about 1½ teaspoons coconut extract (or to taste).
You can also use a chocolate cookie crust or regular pie crust in place of the graham cracker.
If you want, you can toast all of the coconut and mix in ¾ cup of it into the filling and use the rest for garnish. I find this is useful for people who like the taste of coconut but don't necessarily like the texture of raw shredded coconut.
Keep leftover in the fridge for up to 5 days, freeze for up to 3 months.