NO-BAKE
COCONUT CREAM PIE
This heavenly Coconut Cream Pie is everything you’ve ever wanted — it’s bursting with coconut flavor! It’s so easy to make with a few basic ingredients and only takes about fifteen minutes! You will be in love.
PREP: 15 M | CHILL: 2 H | SERVINGS: 6-8
INGREDIENTS
FOR THE CRUST:
NOTES:
- If you don’t have coconut extract, you can buy two packs coconut flavored instant pudding instead.
- You can buy ready-made graham cracker crust and skip the step of making one.
- You only need 1 (8 oz) tub cool whip.
- 3.5 cups mini Nilla wafer cookies
- 1 stick unsalted butter, melted
- 2 (3.4 oz) packs vanilla instant pudding
- 2.5 cups cold milk
- 1 cup sweetened shredded coconut
- 1 tsp coconut extract
- 2/3 tub cool whip
- 1/3 tub cool whip
- 1/4 cup sweetened shredded coconut
NOTES:
- If you don’t have coconut extract, you can buy two packs coconut flavored instant pudding instead.
- You can buy ready-made graham cracker crust and skip the step of making one.
- You only need 1 (8 oz) tub cool whip.
DIRECTIONS
- Pulse 3.5 cups mini Nilla wafer cookies (measuring them when they’re whole) in a blender or food processor until they’re down to fine crumbs.
- Pour the crumbs into a small bowl and pour the melted butter over it. Mix with a rubber spatula until you have the texture or wet sand.
- Pour the crust mixture into a 9-inch pie dish (spray it with nonstick spray first) and press it down with your hands to make a nice, even crust. Make sure to press the crust up the sides of the pie dish to reach the top edge, then set aside.
- Preheat your oven to 350° and scatter 1/4 cup sweetened shredded coconut on a baking pan. Bake for 5 minutes, or until the coconut is lightly golden. Then, set it aside for later.
- In a large bowl, add in the two packs vanilla instant pudding, 2.5 cups milk, 1 cup shredded sweetened coconut, and 1 tsp coconut extract. Whisk thoroughly for a good two minutes — it should begin to thicken.
- Fold in 2/3 of the tub of cool whip, leaving a third of the tub for the top of the pie later. Fold until the filling is all one color.
- Pour the batter into the pie shell and evenly spread it across. Pour just enough to read the top of the pie dish — there may be a little left over.
- Gently spread the remaining 1/3 tub of cool whip over the pie. Sprinkle the toasted coconut shreds all over the top and refrigerate (uncovered) for at least two hours, or until serving.