No Bake Coconut Cream Pie

This easy recipe for No Bake Coconut Cream Pie is for all the coconut lovers! Easy to make thanks to the coconut cream pudding mixes, ready-to-use graham cracker crust, and no bake pie filling. Perfect make-ahead pie for anytime!

Course Dessert

Cuisine American

Keyword coconut cream pie, coconut cream pie with instant pudding, easy coconut cream pie, no bake pie

Prep Time 10

Fridge Time 8

Total Time 8 10

Servings

Calories 272kcal

Author Jessica - Together as Family

Ingredients

1 (6 oz) ready-crust graham cracker crust
2 boxes (3.4 oz each) instant coconut cream pudding
2 cups half & half milk
1 bar (8 oz) cream cheese room temperature
1/3 cup granulated sugar
8 oz Cool Whip thawed
toasted coconut for garnish
whipped cream for garnish

Instructions

In a bowl, whisk together the coconut cream instant pudding mix and the half & half. Stir until completely combined and it starts to thicken. Let it sit for 3 minutes so it can thicken up even more.
2 boxes (3.4 oz each) instant coconut cream pudding, 2 cups half & half milk
1st Layer : Evenly spread 1½ cups of the pudding into the prepared pie crust. Set aside the remaining pudding.
1 (6 oz) ready-crust graham cracker crust
2nd Layer : In a separate bowl, add the cream cheese and sugar. Beat with an electric handheld mixer until combined and smooth. Stir in the Cool Whip, using a spatula, until completely combined.
Add half of the cream cheese/cool whip mixture to the remaining coconut pudding mix. Stir together until combined and spread it evenly into the pie crust to form the second layer.
1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 8 oz Cool Whip
3rd Layer : Spread the remaining cream cheese/cool whip mixture on top.
Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
When ready to serve, garnish the pie with whipped cream and toasted coconut flakes.
toasted coconut for garnish, whipped cream for garnish

Video

Notes

Toasted Coconut : Heat oven to 325 degrees F and line a cookie sheet with parchment paper. Spread 1 cup of shredded sweetened coconut onto the parchment paper and bake for 4 minutes, stir, and bake for another 4 minutes until the coconut is browned and toasted. You may have to cook it for longer until it reaches a light golden brown color.

Crust : This is the standard sized crust. Not the one that says '2 extra servings' on it. My grocery store also sells a shortbread one and sometimes a Nilla Wafer crust. I will get one of those if they have them. If not, the graham cracker crust works just fine.

Cool Whip : To replace this, add 1.5 cups of heavy whipping cream + 1/3 cup powdered sugar into a mixing bowl. Beat with an electric mixer until stiff peaks form. Start at low speed and increase as needed.

Optional 3rd Layer Idea: Save the third layer and pipe it on top of the pie before serving. I use a 1M pipe and a piping bag to do this.

Nutrition