No-Cook Coconut Pie
This creamy no-cook coconut pie is rich, refreshing, and easy to make — the perfect dessert when you don’t want to turn on the oven.
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pre-made graham cracker pie crust (9-inch)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 cup sweetened shredded coconut
1 container (8 oz) frozen whipped topping, thawed
½ tsp coconut extract (optional, for enhanced flavor)
Extra whipped topping and toasted coconut for garnish (optional)
Instructions
Make the Filling:
In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened.
Stir in the coconut extract (if using) and sweetened shredded coconut.
Fold in Whipped Topping:
Gently fold in the whipped topping until fully combined and smooth.
Assemble the Pie:
Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
Chill:
Refrigerate for at least 2 hours, or until set.
Garnish and Serve:
Just before serving, top with additional whipped topping and a sprinkle of toasted coconut for added texture and flavor.
Notes
For extra coconut flavor, use coconut milk in place of regular milk.
You can make this a day ahead—just store covered in the fridge.
Toast the shredded coconut in a dry skillet over low heat until golden for garnish.
Find it online: https://allrecipesmade.com/no-cook-coconut-pie/
