Description
A simple and delicious no-bake pie with a creamy coconut filling and a graham cracker crust.
Ingredients
Scale
- 1 (9 inch) pre-made graham cracker crust
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded sweetened coconut
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Whipped cream for topping (optional)
- Toasted shredded coconut for garnish (optional)
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the thickened pudding mixture.
- Stir in the shredded sweetened coconut.
- Pour the coconut cream filling into the graham cracker crust.
- Cover the pie and refrigerate for at least 4 hours, or until firm.
- Before serving, top with whipped cream and toasted shredded coconut if desired.
Notes
- For a richer flavor, use full-fat milk.
- Ensure the whipped cream is stiff enough to hold its shape.
- Chill the pie thoroughly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: no bake, coconut, cream pie, easy dessert, quick pie, instant pudding, graham cracker crust