A classic no bake dessert known for it’s rich, creamy filling and tropical flavor!
No Bake Coconut Cream Pie with Graham Cracker Crust
I am ramping up the pie section on the blog. I really want my readers to have a variety of pies for special occasions, like Thanksgiving!
I came across this recipe for No Bake Coconut Cream Pie and was thrilled how easy it looked! This no bake pie only requires five simple ingredients and some patience while it chills in the refrigerator. It’s so light and creamy and can be served any time of the year!
If you like the easiness of no bake pies, then I think you will love Fluffernutter Pie, No Bake Triple Layer Pumpkin Pie, and Chocolate Peanut Butter Pie, too!
What You’ll Need:
- 2 cups Whole Milk
- 2 (3.4 oz) boxes Instant Coconut Cream Pudding Mix
- 1 cup Sweetened Coconut, Shredded
- 1 (8 oz) Cool Whip
- 9″ Graham Cracker Crust
How to Make No Bake Coconut Cream Pie
- Add 2 cups whole milk and 2 (3.4 oz) boxes instant Coconut Cream pudding mix to a large bowl and beat until well combined.
- Fold in 2 cups Cool Whip.
- Add 3/4 cup sweetened coconut and stir until combined.
- Spread the filling evenly into a 9″ graham cracker crust. Refrigerate to set.
- While the pie is chilling, toast the remaining sweetened coconut by placing it into a small dry frying pan over medium heat. Stir constantly so it doesn’t burn. Remove from heat as soon as it starts to brown.
- Transfer to a plate to stop cooking and start cooling.
- Spread remaining Cool Whip evenly on top of the pie once set. Then sprinkle the top with toasted coconut.
You Might Also Like:
- Apple Pie Bars with Crumb Topping
- Cinnamon Roll Mini Apple Pies
- Thanksgiving Pumpkin Pie Turkeys
- Pecan Pie Bars
- Apple Pie Dump Cake
- Blueberry Pie Fries
- Pecan Pie Dump Cake
- Pecan Pie Brownies
- S’mores Mini-Pudding pies
- Apple Pie Egg Rolls
- Baked Apple Hand Pies
- Cherry Pie Bars
- 2-Ingredient Apple Pie Cups
- Mini Pecan Pies
- Blueberry Pie Overnight Oats
- Mini-Chocolate Pudding Pies
- Apple Pie Overnight Oats
Recipe Notes:
- Cool Whip – Using the remaining Cool Whip only provides a thin layer. If you’d like a thicker layer, just spread additional Cool Whip on top.
More Pie:
- Easy Pumpkin Pie
- Cinnamon Roll Apple Pie
- Strawberry Rhubarb Pie
- Fluffernutter Pie
- Fresh Rhubarb Pie
- Oreo Dirt Pie
- Easy Homemade Cherry Pie
- Easy Apple Pie
- Blueberry Pie
- Easy Pecan Pie
- No Bake Triple Layer Pumpkin Pie
- Chocolate Peanut Butter Pie
- Mince Pie
No Bake Coconut Cream Pie
No Bake Coconut Cream Pie, a classic no bake dessert known for it's rich, creamy filling and tropical flavor!
Ingredients
- 2 cups Whole Milk
- 2 (3.4 oz) boxes Instant Coconut Cream Pudding Mix
- 1 cup Sweetened Coconut, Shredded
- 1 (8 oz) Cool Whip
- 9" Graham Cracker Crust
Instructions
- Add whole milk and coconut cream pudding mix to a large bowl and beat until well combined.
- Fold in 2 cups Cool Whip.
- Add 3/4 cup coconut and stir until combined.
- Spread the filling evenly into the crust. Refrigerate to set.
- While the pie is chilling, toast the remaining coconut by placing it into a small dry frying pan over medium heat. Stir constantly so it doesn't burn. Remove from heat as soon as it starts to brown.
- Transfer to a plate to stop cooking and start cooling.
- Spread remaining Cool Whip evenly on top of the pie once set. Then sprinkle the top with toasted coconut.
Notes
Recipe: The Country Cook
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