Description
This no bake coconut cream pie is a dreamy, tropical dessert with layers of creamy coconut pudding, a buttery graham cracker crust, and toasted coconut topping all without turning on the oven. Perfect for summer gatherings or easy weeknight treats, this pie is light, indulgent, and easy to customize for various dietary needs.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 small boxes instant vanilla pudding mix
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 2 cups whipped cream
- 1 cup shredded coconut, divided
Optional Add-ins:
- ½ teaspoon vanilla extract
- 1 teaspoon lime zest
- White chocolate shavings
Instructions
- Mix graham cracker crumbs with melted butter until well combined.
- Press the mixture into the bottom and sides of a pie dish to form a crust. Chill for 30 minutes.
- In a large bowl, whisk instant pudding mix, whole milk, and sweetened condensed milk until thickened.
- Fold in half of the shredded coconut and all the whipped cream gently.
- Pour the filling into the chilled crust and smooth the top.
- Chill in the fridge for at least 4 hours or overnight.
- Toast the remaining shredded coconut in a dry skillet over medium heat until golden.
- Sprinkle toasted coconut over the pie before serving.
Notes
- Chill longer for a firmer filling.
- Vegan option: Use plant-based whipped cream and dairy-free condensed milk.
- Gluten-free option: Use gluten-free graham crackers.
- Add fresh fruit or chocolate for creative variations.
- Pie can be made up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 410
- Sugar: 24g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg