Description
Silky coconut cream pie delivers tropical paradise without heating the oven. Creamy filling nestled in graham cracker crust promises a cool, luscious escape with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 1 (9-ounces / 255 grams) graham cracker crust (10-inch / 25 centimeters)
- 1 (3.4-ounces / 96 grams) box coconut instant pudding
- 1 (3.4-ounces / 96 grams) box vanilla instant pudding
- 1 ½ cups milk
- 1 cup heavy cream
Coconut Components:
- ½ cup sweetened shredded coconut
- 1 teaspoon coconut extract
Topping Ingredient:
- 1 (8-ounces / 226 grams) tub of cool whip, thawed
Instructions
- Create a velvety base by whisking milk, heavy cream, coconut instant pudding, vanilla instant pudding, and coconut extract in a spacious mixing bowl until the mixture develops a luxurious, creamy consistency using a handheld electric mixer.
- Allow the pudding mixture to rest and thicken for several minutes, then incorporate sweetened shredded coconut, stirring thoroughly to ensure even distribution throughout the creamy filling.
- Delicately fold in the thawed whipped topping, using gentle motions to maintain the light and airy texture of the mixture without deflating its volume.
- Transfer the luscious coconut cream filling into the prepared graham cracker crust, carefully spreading it evenly with a spatula to create a smooth, inviting surface.
- Optionally, sprinkle additional toasted coconut across the top of the pie for an extra layer of texture and visual appeal.
- Refrigerate the assembled pie for a minimum of four hours, allowing the filling to set completely and develop a firm, creamy texture that will hold its shape when sliced.
- Once fully chilled, cut into wedges and serve this decadent no-bake dessert, revealing its creamy, coconut-infused interior.
Notes
- Chilling is crucial for achieving the perfect creamy, set texture that makes this pie irresistibly smooth and delightful.
- Toasting coconut beforehand enhances the nutty flavor and adds a delightful crunch to the pie’s topping.
- Use instant pudding mixes for quick thickening and maximum coconut flavor without complicated cooking techniques.
- Ensure cool whip is completely thawed to blend seamlessly into the filling without creating lumps.
- Graham cracker crust provides a buttery, crisp foundation that complements the silky coconut cream filling.
- Refrigerate for minimum 4 hours to allow pudding mixture to set completely and develop rich, cohesive flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg