No Bake Coconut Cream Pie Recipe
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.
- 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
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
- 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.
- First Layer: Evenly spread 1½ cups of the prepared pudding into the graham cracker crust, reserving the remaining pudding for later use.
- 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.
- 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.
- Third Layer: Spread the remaining cream cheese and Cool Whip mixture on top of the second layer, creating the final creamy layer.
- 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.
- 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
Find it online: https://thehungrymason.com/no-bake-coconut-cream-pie-recipe/
