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
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.
Step 1
Step 1
Instructions
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.
Step 2
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.
Step 3
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.
Step 4
Step 4
Layer 3: Spread remaining cream cheese/cool whip mixture on top.
Step 5
Step 5
Let the pie sit in the fridge for at least 8 hours, preferably overnight, with the graham cracker crust lid.
Step 6
Step 6
To serve, top the pie with whipped cream and toasted coconut flakes.