No-Bake Coconut Cream Pie

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter

For the filling:

• 1 (14 oz) can sweetened condensed milk
• 1 cup cold whole milk
• 1 package (3.4 oz) instant coconut cream pudding mix
• 1 ½ cups sweetened shredded coconut
• 1 tub (8 oz) whipped topping (Cool Whip), thawed

For topping:

• ½ cup toasted shredded coconut
• Extra whipped topping, for garnish (optional)

Instructions

1. Prepare the crust:
   In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture into a 9-inch pie dish, covering the bottom and sides firmly. Place in the refrigerator to chill while preparing the filling.
2. Make the filling:
   In a large bowl, whisk together sweetened condensed milk, cold milk, and instant coconut cream pudding mix until smooth and thickened (about 2 minutes). Stir in shredded coconut.
3. Fold in whipped topping:
   Gently fold the whipped topping into the pudding mixture until well combined and fluffy.
4. Assemble the pie:
   Pour the filling into the chilled crust and smooth the top with a spatula.
5. Chill:
   Refrigerate the pie for at least 4 hours or until set. Overnight is best for firm slices.
6. Add toppings:
   Just before serving, top with additional whipped topping and sprinkle with toasted coconut.

Would you like a version with a cookie crust or a dairy-free twist?