No-Cook Coconut Pie is the perfect dessert for when you’re craving something sweet, creamy, and tropical without turning on the oven. This pie features a rich and velvety coconut filling made with creamy coconut milk, shredded coconut, and a hint of vanilla, all set in a buttery graham cracker crust. Topped with whipped cream and toasted coconut, this pie is a breeze to prepare and offers a delightful taste of the tropics in every bite. It’s an ideal dessert for warm weather or when you need a quick and impressive treat for guests.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 1/2 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
For the Topping:
- 1/2 cup whipped cream (extra from above)
- 1/4 cup toasted shredded coconut
Instructions:
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, shredded coconut, vanilla extract, and salt until well combined. Add the instant vanilla pudding mix and whisk until the mixture thickens, about 2 minutes.
- Fold in the whipped cream: Gently fold in the whipped cream until the filling is smooth and fluffy. Be careful not to overmix.
- Assemble the pie: Pour the coconut filling into the prepared graham cracker crust, spreading it out evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- Add the topping: Before serving, spread the additional whipped cream over the top of the pie and sprinkle with toasted shredded coconut.
- Serve: Slice and serve chilled for a refreshing, no-bake dessert.
Enjoy your No-Cook Coconut Pie as a cool and creamy tropical treat that’s easy to make and even easier to enjoy!
