No-Bake Coconut Cream Pie

No-Bake Coconut Cream Pie

This creamy, dreamy coconut pie is a tropical delight that comes together in minutes—no oven required! With a crunchy graham cracker crust and a luscious coconut filling, it’s the perfect dessert for coconut lovers. Easy to make and irresistibly delicious, this pie is sure to become a favorite.

Ingredients

  • 1 pre-made graham cracker crust (6 oz, 9-inch)
  • ⅓ cup sweetened shredded coconut (plus extra for garnish)
  • 6.8 oz coconut cream instant pudding mix (two 3.4 oz packets)
  • 2 cups whole milk, very cold
  • 1 ½ teaspoons coconut extract
  • Optional: Whipped cream for topping

Instructions

1. Toast the Coconut (Optional but Recommended):

  • In a small skillet over medium heat, toast ⅓ cup of shredded coconut until golden brown, stirring frequently to prevent burning. This step enhances the flavor and adds a beautiful texture to the pie. Set aside to cool.

2. Prepare the Coconut Filling:

  • In a large mixing bowl, whisk together the coconut cream instant pudding mix and cold whole milk. Stir vigorously for 2–3 minutes, or until the mixture begins to thicken.
  • Add the coconut extract and stir to combine. The extract gives the pie an authentic coconut flavor that complements the pudding perfectly.

3. Fold in the Toasted Coconut:

  • Gently fold the toasted shredded coconut into the pudding mixture. Reserve a small amount of the toasted coconut for garnishing the top of the pie if desired.

4. Assemble the Pie:

  • Pour the coconut filling into the pre-made graham cracker crust, spreading it evenly with a spatula.
  • Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and firm.

5. Garnish and Serve:

  • Once the pie is set, remove it from the refrigerator. Top with whipped cream, if desired, and sprinkle the reserved toasted coconut over the top for added texture and presentation.

6. Slice and Enjoy:

  • Use a sharp knife to slice the pie into servings. For clean slices, dip the knife in warm water and wipe it dry between cuts.

Tips for Success

  • Chill Thoroughly: Allow enough time for the pie to chill in the refrigerator so the filling sets properly. Overnight chilling works best for a firmer texture.
  • Coconut Extract Boost: If you’re a coconut fanatic, feel free to add an extra ½ teaspoon of coconut extract for a more intense flavor.
  • Whipped Cream Options: Use store-bought whipped cream for convenience, or make your own by whipping heavy cream with a bit of powdered sugar and vanilla extract.
  • Make Ahead: This pie can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Storage

Store leftovers in the refrigerator, covered with plastic wrap or foil, for up to 3 days. Avoid freezing, as the texture of the filling may change upon thawing.

This No-Bake Coconut Cream Pie is a simple yet decadent dessert that’s perfect for any occasion—or no occasion at all! With its crunchy crust, creamy coconut filling, and tropical flair, it’s a crowd-pleaser that’s sure to satisfy your sweet tooth.