No Bake Coconut Cream Pie Recipe

Introduction

This No Bake Coconut Cream Pie is a creamy, dreamy dessert perfect for warm days or when you want a delightful treat without turning on the oven. Layers of coconut pudding and a smooth cream cheese mixture come together on a crunchy graham cracker crust for an irresistible combination.

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

1. Step 1: In a bowl, whisk together the coconut cream instant pudding mix and the half & half until fully combined and beginning to thicken. Let it sit for 3 minutes to thicken further.
2. Step 2: Evenly spread 1½ cups of the pudding into the prepared graham cracker crust. Reserve the remaining pudding for later.
3. Step 3: In a separate bowl, beat the cream cheese and sugar with an electric mixer until smooth and combined. Fold in the Cool Whip until fully incorporated.
4. Step 4: Stir half of the cream cheese and Cool Whip mixture into the remaining pudding. Spread this mixture evenly over the first pudding layer in the crust.
5. Step 5: Spread the remaining cream cheese and Cool Whip mixture over the second layer to form the top layer.
6. Step 6: Cover the pie with the lid from the graham cracker crust and refrigerate for at least 8 hours, preferably overnight.
7. Step 7: Before serving, garnish the pie with whipped cream and toasted coconut flakes for extra flavor and texture.

Tips & Variations

• Use full-fat half & half for a richer, creamier texture.
• Substitute the toasted coconut with chopped nuts for added crunch.
• For a tropical twist, add a layer of crushed pineapple between the pudding layers.
• Make sure the cream cheese is at room temperature to avoid lumps in the mixture.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly, let the pie sit at room temperature for 10-15 minutes before serving. This pie is best enjoyed chilled and should not be frozen as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade graham cracker crust instead of a store-bought one?

Yes, a homemade graham cracker crust works perfectly and adds a fresh taste. Just ensure it is fully cooled before adding the pudding layers.

Is it necessary to refrigerate the pie overnight?

Refrigerating overnight allows the layers to set completely and develop the best texture and flavor, but a minimum of 8 hours is sufficient if you’re short on time.

No Bake Coconut Cream Pie Recipe

Print Recipe

★★★★★

5 from 50 reviews

This No Bake Coconut Cream Pie is a luscious, creamy dessert featuring layers of coconut pudding, a smooth cream cheese mixture, and a crunchy graham cracker crust. With its rich coconut flavor and easy preparation, this pie is perfect for warm days when you want a delicious treat without turning on the oven.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (6 oz) ready-crust graham cracker crust

Pudding Layer

• 2 boxes (3.4 oz each) instant coconut cream pudding mix
• 2 cups half & half milk

Cream Cheese Mixture

• 1 bar (8 oz) cream cheese, room temperature
• 1/3 cup granulated sugar
• 8 oz Cool Whip, thawed

Garnish

• Toasted coconut for garnish
• Whipped cream for garnish

Instructions

1. Prepare Pudding Mix: In a bowl, whisk together the instant coconut cream pudding mix and half & half until completely combined and beginning to thicken. Let it sit for 3 minutes for further thickening.
2. First Layer: Evenly spread 1½ cups of the prepared pudding into the graham cracker crust, reserving the remaining pudding for later use.
3. Prepare Cream Cheese Mixture: In a separate bowl, beat the room temperature cream cheese and granulated sugar with an electric handheld mixer until smooth. Gently fold in the thawed Cool Whip using a spatula until fully combined.
4. Second Layer: Combine half of the cream cheese and Cool Whip mixture with the remaining pudding. Stir until uniform and spread this mixture evenly over the first pudding layer in the crust.
5. Third Layer: Spread the remaining cream cheese and Cool Whip mixture on top of the second layer, creating the final creamy layer.
6. Chill: Cover the pie with the enclosed lid from the graham cracker crust. Refrigerate for at least 8 hours, preferably overnight, to allow the pie to set fully.
7. Garnish and Serve: When ready to serve, garnish the pie with toasted coconut flakes and whipped cream for an extra touch of flavor and texture.

Notes

• Ensure cream cheese is at room temperature to avoid lumps in the mixture.
• For best flavor and texture, refrigerate the pie overnight.
• To toast coconut, spread flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown, stirring occasionally.
• This pie is best served chilled and consumed within 2-3 days.

Keywords: no bake coconut cream pie, coconut cream pie, no bake pie, easy coconut pie, cream cheese pie, coconut pudding pie