No Bake Coconut Cream Pie

Indulge in the simplicity of our No-Bake Coconut Cream Pie—a luscious and effortless dessert that brings the tropical goodness of coconut to your table. This dreamy pie features a velvety coconut filling nestled in a buttery graham cracker crust, topped with a cloud of whipped cream and toasted coconut flakes. Perfect for warm days or when you crave a taste of the tropics without the fuss of baking.

Ingredients You’ll Need:

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar

For the Coconut Cream Filling:

  • 1 package (3.4 oz) coconut cream instant pudding mix
  • 1 1/2 cups cold coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup whipped cream
  • Toasted coconut flakes for garnish

Preparation Steps:

For the Graham Cracker Crust:

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a pie dish to form the crust.

For the Coconut Cream Filling: 2. In a large bowl, whisk together coconut cream instant pudding mix and cold coconut milk until thickened.

  1. Fold in shredded coconut and vanilla extract until well combined.
  2. Pour the coconut cream filling into the prepared graham cracker crust, spreading it evenly.
  3. Refrigerate the pie for at least 2-3 hours or until the filling is set.

Assembly: 6. Once the pie is set, spread whipped cream over the coconut cream filling.

  1. Garnish with toasted coconut flakes.
  2. Slice and serve chilled.
  3. Enjoy the tropical delight of the No-Bake Coconut Cream Pie!

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