No-Bake Coconut Cream Pie – Creamy, Dreamy, and Oven-Free Dessert Delight

 Escape to the tropics with every slice of this effortlessly delicious pie. It’s the ultimate warm-weather dessert: luxuriously creamy, packed with coconut flavor, and requiring absolutely no oven time. With a simple press-and-chill method, you can have a stunning, crowd-pleasing dessert ready in under 20 minutes.

Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes
Servings: 8-10

Ingredients

For the Crust & Filling:

• 1 (9-inch) pre-made graham cracker or Golden Oreo pie crust

• 2 (3.4 oz) boxes instant coconut cream pudding mix

• 3 ½ cups cold whole milk

• 1 ½ cups sweetened shredded coconut

• 1 ½ cups whipped topping (like Cool Whip), thawed, plus more for garnish

For the Topping:

• 1 cup sweetened shredded coconut, toasted

• Additional whipped topping for piping (optional)

Instructions

Step 1: Prepare the Filling
In a large bowl, whisk together the instant pudding mixes and cold whole milk for 2-3 minutes until thick and smooth.

Step 2: Fold in Coconut & Cream
Gently fold the 1 ½ cups of shredded coconut and the 1 ½ cups of whipped topping into the pudding mixture using a spatula. Stir until just combined and no white streaks remain.

Step 3: Assemble the Pie
Spoon the creamy coconut filling into the pre-made pie crust. Smooth the top with a spatula or the back of a spoon.

Step 4: Add the Topping
Sprinkle the toasted coconut evenly over the entire surface of the pie. For an extra touch, you can pipe additional whipped topping around the edges.

Step 5: Chill to Set
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.

Step 6: Serve
Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled.

Chef's Notes & Tips

• Toasting Coconut: Spread shredded coconut in a dry skillet over medium heat. Stir constantly for 3-5 minutes until it turns a light golden brown and becomes fragrant. Transfer to a plate to cool immediately.

• For a Lighter Pie: You can fold in an extra ½ to 1 cup of whipped topping to make the filling even fluffier and less dense.

• DIY Crust: To make your own graham cracker crust, mix 1 ½ cups crumbs with ⅓ cup melted butter and ¼ cup sugar. Press into a pie dish and chill for 30 minutes.

• Key to Success: Using cold whole milk and instant pudding mix is crucial for the filling to set properly without baking.