No Bake Coconut Cream Pie Recipe
A luscious and creamy no-bake coconut cream pie featuring a graham cracker crust layered with instant coconut pudding, a smooth cream cheese and Cool Whip mixture, and topped with toasted coconut and whipped cream. Perfect as a refreshing dessert that requires minimal preparation and refrigeration time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 (6 oz) ready-crust graham cracker crust
Pudding Layer
- 2 boxes (3.4 oz each) instant coconut cream pudding mix
- 2 cups half & half milk
Cream Cheese Mixture
- 1 bar (8 oz) cream cheese, room temperature
- 1/3 cup granulated sugar
- 8 oz Cool Whip, thawed
Garnish
- Toasted coconut flakes
- Whipped cream
Instructions
- Prepare Pudding Mix: In a bowl, whisk together the instant coconut cream pudding mix and half & half until fully combined and starting to thicken. Allow it to sit for 3 minutes to set further.
- First Layer: Spread 1½ cups of the thickened pudding evenly into the graham cracker crust. Reserve the remaining pudding for later use.
- Second Layer: In a separate bowl, beat the cream cheese and granulated sugar using an electric handheld mixer until smooth and combined. Fold in the thawed Cool Whip until fully blended. Mix half of this cream cheese mixture with the reserved pudding, then spread the combined mixture evenly over the first pudding layer in the crust.
- Third Layer: Spread the remaining cream cheese and Cool Whip mixture evenly on top of the assembled pie layers to form the final layer.
- Chill: Cover the pie with the lid provided with the graham cracker crust and refrigerate for at least 8 hours, preferably overnight, to allow all layers to set properly.
- Garnish and Serve: Before serving, decorate the pie with whipped cream and toasted coconut flakes for added flavor and presentation.
Notes
- Make sure the cream cheese is softened to room temperature for smooth blending.
- Allow the pie to refrigerate overnight for the best texture and flavor melding.
- To toast coconut flakes, spread them in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
- This no-bake pie is best served chilled and consumed within 2-3 days for freshness.
Keywords: no bake coconut cream pie, coconut cream pudding, graham cracker crust dessert, easy coconut pie, creamy coconut dessert
Find it online: https://www.sanacooks.com/no-bake-coconut-cream-pie-recipe/
