No Bake Coconut Cream Pie

Instructions

1. Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until crumbly. Press firmly into a 9-inch pie dish. Chill for at least 30 minutes.
2. Make the Coconut Cream Filling: Whisk pudding mix and cold milk in a large bowl until thickened (about 2 minutes). In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
3. Combine the Filling: Gently fold whipped cream into the pudding mixture. Stir in shredded coconut.
4. Fill the Pie Crust: Spoon the filling into the chilled crust, spreading evenly.
5. Add the Topping: Spread whipped topping over the filling. Garnish with toasted coconut.
6. Chill: Refrigerate for at least 4 hours, or preferably overnight.
7. Serve: Slice and serve chilled. Enjoy!

Cooking Notes and Tips

• Chilling Time: Chilling ensures a firm filling.
• Toasting Coconut: Toast shredded coconut at 350°F (175°C) for 5-7 minutes, stirring occasionally.
• Homemade Whipped Cream: Whip 1 cup heavy cream with 2 tablespoons powdered sugar for a richer topping.

Variations

• Chocolate Coconut Cream Pie: Add a layer of melted chocolate to the crust before adding the filling.
• Pineapple Coconut Cream Pie: Fold in 1/2 cup drained crushed pineapple.
• Almond Joy Inspired Pie: Add 1/4 cup chopped almonds and 1/4 cup mini chocolate chips.

Frequently Asked Questions (FAQs)

1. Can I use a different crust?

Yes! Use a store-bought crust, chocolate cookie crust, or shortbread crust.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

3. Can I make this ahead?

Yes! Make it up to a day in advance.

4. Can I use light coconut milk?

Using light coconut milk will alter the consistency. Whole milk or full-fat coconut milk is recommended.

This No Bake Coconut Cream Pie is a delicious and easy crowd-pleaser! The creamy coconut flavor, fluffy texture, and crunchy crust make it irresistible. Enjoy!