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 Filling: Whisk pudding mix and milk in a large bowl until thickened (about 2 minutes). In a separate bowl, whip heavy cream and vanilla until stiff peaks form.
3. Combine: Gently fold whipped cream into the pudding mixture. Stir in shredded coconut.
4. Fill the Crust: Spoon filling into the chilled crust, spreading evenly.
5. Add 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: Chilling for at least 4 hours (or overnight) ensures a firm filling.
• Toasting Coconut: Toast shredded coconut at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
• Homemade Whipped Cream: Whip 1 cup heavy cream with 2 tablespoons powdered sugar for a richer topping.

Variations

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

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 it ahead?

Yes! Make it up to a day in advance.

4. Can I use light coconut milk?

Using light coconut milk may result in a less firm filling. Whole milk or full-fat coconut milk is recommended.

Conclusion

This No-Bake Coconut Cream Pie is a delicious, creamy, and crowd-pleasing dessert! Its ease of preparation makes it perfect for any occasion.