Description
A creamy, tropical no-bake coconut cream pie featuring a buttery graham cracker crust and fluffy coconut filling, perfect for summer gatherings.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
- 1 package instant vanilla pudding mix
- 1 can chilled full-fat coconut milk (use 1 cup for filling)
- 1 cup cold heavy cream
- ½ cup sweetened shredded coconut
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for topping)
- Additional shredded coconut for toasting (2 tbsp)
Instructions
- Combine graham cracker crumbs and sugar in a bowl.
- Pour in melted butter and stir until crumbs are evenly coated.
- Press mixture firmly into a 9-inch pie pan, covering base and sides evenly.
- Refrigerate crust for at least 15 minutes to set.
- Whisk instant vanilla pudding mix into 1 cup chilled coconut milk until thickened.
- In a chilled bowl, whip heavy cream with vanilla extract to medium-stiff peaks.
- Gently fold whipped cream into pudding mixture in three additions.
- Stir in shredded coconut for texture.
- Pour filling into chilled crust and smooth surface.
- Cover loosely with plastic wrap and refrigerate for 4–6 hours or overnight.
- Before serving, whip 1 cup cold heavy cream with powdered sugar to stiff peaks for topping.
- Toast shredded coconut in a dry skillet over medium heat until golden; let cool.
- Top pie with whipped cream and sprinkle toasted coconut.
Notes
Chill bowls and beaters for better whipped cream. Adjust coconut milk or cream for richer filling. Store pie covered in fridge up to 4 days or freeze untopped for 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg