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:
  • 3.5 cups mini Nilla wafer cookies
  • 1 stick unsalted butter, melted
FOR THE FILLING:
  • 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
FOR THE TOPPING:
  • ​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

  1. 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.
  2. ​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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

ENJOY!