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Easy No Bake Coconut Cream Pie

Easy Coconut Cream Pie

5 from 1 vote
Kierste Wade | Old Salt Farm
Prep Time: 15 minutes
Total Time: 4 hours
Servings: 8
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An easy no bake coconut cream pie with a creamy pudding filling in a buttery, graham cracker crust is the perfect combination.

Ingredients
 

Crust

  • 8 tablespoons melted butter, (1 stick)
  • 1 1/2 cups graham cracker crumbs, (10-12 full sheet crackers, crushed)

Filling

  • 1 package (3.4 oz) instant vanilla pudding, (I like French vanilla)
  • 2 cups cold milk
  • 1 cup toasted coconut
  • 1 1/2 teaspoons coconut extract
  • 1 1/2 cups whipped topping

Instructions

  • Mix the crushed graham cracker crumbs and melted butter in a small bowl until well mixed. Place in a 7 or 8 inch pie plate, and use the bottom of a glass and your hand to flatten them on the center and then up the sides.
  • Whisk the cold milk and instant pudding in another small bowl for about 2 minutes, or until thickened. Add coconut extract and mix well. Stir in toasted coconut, making sure to reserve a bit to sprinkle on the top.
  • Add the whipped topping in the center of the pie, leaving a bit of a an edge all the way around. Sprinkle with remaining coconut.
  • Refrigerate for 3-4 hours, or until firm. Keep chilled until ready to serve.
Course :Dessert, Pie
Keyword :Coconut, Coconut recipes, easter desserts, Pies
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