Ingredients
- 1 pre-made graham cracker crust (9-inch)
- 1 cup sweetened shredded coconut
- 1 box (3.4 oz) instant coconut cream pudding mix
- 1 ½ cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup toasted coconut (for topping)
Instructions
- Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring often. Remove from heat and let cool.
- Prepare the Filling: In a mixing bowl, whisk together the instant coconut cream pudding mix and cold milk for about 2 minutes, until thickened. Stir in ½ cup of the toasted coconut.
- Make the Whipped Cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble: Gently fold half of the whipped cream into the pudding mixture. Pour the filling into the graham cracker crust and spread evenly.
- Top: Spread the remaining whipped cream on top of the pie. Sprinkle with the remaining toasted coconut.
- Chill: Refrigerate for at least 4 hours, or until set and chilled.
- Serve: Slice and enjoy your creamy, coconutty, no-bake pie!
Would you like a variation, like adding pineapple or chocolate drizzle? 🌴🥥✨