INSTANT POT DINNER RECIPES

No Bake Coconut Cream Pie

No Bake Coconut Cream Pie is a delicious and easy-to-make dessert that’s perfect for any occasion. With a buttery graham cracker crust, a rich coconut cream filling, and a fluffy whipped topping, this pie is a refreshing treat that’s ideal for warm days when you don’t want to turn on the oven. The combination of creamy coconut and crunchy crust makes this pie absolutely irresistible.

Table of Contents

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Coconut Cream Filling

  • 1 package (3.4 oz) instant coconut cream pudding mix
  • 1 1/2 cups cold whole milk
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

Topping

  • 1 1/2 cups whipped topping or homemade whipped cream
  • 1/4 cup toasted shredded coconut (for garnish)

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 30 minutes to set.
  2. Make the Coconut Cream Filling: In a large mixing bowl, whisk together the instant coconut cream pudding mix and cold whole milk until thickened, about 2 minutes. In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
  3. Combine the Filling: Gently fold the whipped cream into the coconut pudding mixture until fully combined and fluffy. Stir in the shredded coconut until evenly distributed.
  4. Fill the Pie Crust: Spoon the coconut cream filling into the chilled graham cracker crust, spreading it out evenly. Smooth the top with a spatula.
  5. Add the Topping: Spread the whipped topping or homemade whipped cream over the coconut filling. Garnish with toasted shredded coconut for extra flavor and texture.
  6. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set. For best results, let the pie chill overnight.
  7. Serve: Once set, slice the pie and serve chilled. Enjoy the cool, creamy coconut goodness!

Cooking Notes and Tips

  • Chilling Time: Allowing the pie to chill for at least 4 hours (preferably overnight) ensures that the filling is firm and easy to slice.
  • Toasting Coconut: To toast the shredded coconut, spread it in an even layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
  • Homemade Whipped Cream: For a more indulgent topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. This adds a richer flavor compared to store-bought whipped topping.

Variations

  • Chocolate Coconut Cream Pie: Add a layer of melted chocolate on top of the graham cracker crust before adding the filling for a chocolatey twist.
  • Pineapple Coconut Cream Pie: Fold in 1/2 cup of well-drained crushed pineapple to the coconut cream filling for a tropical flavor.
  • Almond Joy Inspired Pie: Add 1/4 cup of chopped almonds and 1/4 cup of mini chocolate chips to the filling for an Almond Joy-inspired version.

Frequently Asked Questions (FAQs)

1. Can I use a different crust for this pie?

Yes! You can use a store-bought pie crust, a chocolate cookie crust, or even a shortbread crust. Each will give the pie a slightly different flavor and texture.

2. How do I store leftover No Bake Coconut Cream Pie?

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Keep it well covered to prevent it from absorbing any odors from the fridge.

3. Can I make this pie ahead of time?

Absolutely! This pie is perfect for making ahead of time. Prepare the pie up to a day in advance and store it in the refrigerator until ready to serve.

4. Can I use light coconut milk instead of whole milk?

Using light coconut milk will change the consistency of the filling and may make it less firm. Whole milk or full-fat coconut milk is recommended for the best results.

 

No Bake Coconut Cream Pie is a delicious, creamy dessert that’s perfect for any occasion. With its rich coconut flavor, fluffy texture, and crunchy graham cracker crust, this pie is a true crowd-pleaser. The no-bake aspect makes it easy to prepare without the need for an oven, making it ideal for hot summer days or any time you want a simple yet impressive dessert. Give this recipe a try and enjoy a slice of tropical heaven in every bite!