No-Bake Coconut Cream Pie: A Tropical Escape!
Dreaming of a slice of paradise without turning on your oven? This no-bake coconut cream pie is your ticket to a tropical getaway, right in your own kitchen! Perfect for any occasion, this pie is incredibly easy to make, deliciously creamy, and packed with irresistible coconut flavor. Get ready to impress your friends and family with this simple yet sensational dessert!
Why You'll Love This Recipe
No Oven Required! Keep your kitchen cool, especially on warm days.
Quick & Easy: Minimal prep time means you'll be enjoying this pie in no time.
Creamy & Dreamy: A rich, smooth coconut filling that melts in your mouth.
Perfectly Sweet: Just the right balance of sweetness to satisfy your cravings.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip), thawed
1 cup shredded coconut, toasted (plus more for garnish)
Instructions
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs are moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Place the pie plate in the refrigerator while you prepare the filling.
Step 2: Make the Creamy Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and cream of coconut, beating until thoroughly combined and smooth. Stir in the vanilla extract.
Gently fold in the thawed whipped topping and 1 cup of toasted shredded coconut until just combined. Be careful not to overmix!
Step 3: Assemble and Chill
Pour the coconut filling into the chilled graham cracker crust. Spread evenly with a spatula.
Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the pie is firm and set.
Step 4: Garnish and Serve
Before serving, garnish with additional toasted shredded coconut flakes. For an extra touch, you can add a dollop of fresh whipped cream and a sprinkle of toasted coconut on each slice.
Slice and serve your delicious no-bake coconut cream pie!
Tips for Success
Toasting Coconut: For extra flavor, spread the shredded coconut on a baking sheet and toast in a preheated oven at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch it closely as it can burn quickly!
Cream of Coconut vs. Coconut Milk: Make sure to use cream of coconut, which is sweeter and thicker than regular coconut milk, giving the pie its rich texture and flavor.
Patience is Key: Don't rush the chilling process! A well-chilled pie will slice beautifully and hold its shape.
Enjoy your delightful tropical treat!