No Bake Coconut Cream Pie Recipe

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Coconut fans will love this easy No Bake Coconut Cream Pie recipe! Coconut cream custard mixes, ready-to-eat graham cracker crust and no-bake pie filling make it easy. Perfect anytime pie!  

– 1 (6 oz) ready-crust graham cracker crust – 2 boxes (3.4 oz each) instant coconut cream pudding – 2 cups half & half milk – 1 bar (8 oz) cream cheese room temperature – 1/3 cup granulated sugar – 8 oz Cool Whip thawed – Toasted coconut for garnish – Whipped cream for garnish

Ingredient

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Mix the coconut cream instant pudding mix and half-and-half in a bowl. It thickens when fully mixed. Leave it for 3 minutes to thicken.  

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Step 1

Instructions

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1st Layer: Spread 1½ cups of the pudding out evenly in the pie crust that you just made. Set the rest of the custard aside.  

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Step 2

2nd Layer: Mix cream cheese and sugar in another bowl. Use an electric handheld mixer to mix well. Fully combine Cool Whip with a spatula.  

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Step 3

Combine half the cream cheese/cool whip mixture with the remaining coconut custard. Mix well and spread evenly into the pie crust to form the second layer.  

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Step 4

Layer 3: Spread remaining cream cheese/cool whip mixture on top.  

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Step 5

Let the pie sit in the fridge for at least 8 hours, preferably overnight, with the graham cracker crust lid.  

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Step 6

To serve, top the pie with whipped cream and toasted coconut flakes.  

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Step 7

Floral Separator

Also see

Chocolate Chip Nutella Oatmeal Cookies Recipe