No-Bake Coconut Cream Pie

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup shredded sweetened coconut (optional, for extra coconut flavor)
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar (optional)

For the Coconut Cream Filling:

• 1 (3.4 oz) package instant coconut cream pudding mix
• 1 ½ cups cold whole milk
• 1 cup heavy whipping cream
• ½ cup sweetened shredded coconut
• 1 tsp vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

1. Make the Crust:
   • In a bowl, combine graham cracker crumbs, shredded coconut (if using), sugar, and melted butter.
   • Press the mixture firmly into a 9-inch pie pan, covering the bottom and up the sides.
   • Chill in the fridge for 20–30 minutes to set.
2. Prepare the Filling:
   • In a mixing bowl, whisk together the coconut cream pudding mix and cold milk until thickened (about 2 minutes).
   • In a separate bowl, whip 1 cup of heavy cream until soft peaks form.
   • Fold the whipped cream, vanilla extract, and shredded coconut into the pudding mixture.
   • Pour the filling into the chilled crust and smooth the top.
3. Make the Topping:
   • Whip 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
   • Spread or pipe the whipped cream over the coconut filling.
4. Chill & Garnish:
   • Refrigerate the pie for at least 4 hours, or until fully set.
   • Before serving, sprinkle toasted coconut flakes on top for garnish.

Tip: To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway through, until golden brown.

Let me know if you’d like a version with homemade pudding too!