By No Bake Coconut Cream Pie is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
No Bake Coconut Cream Pie captures the essence of desserts|puddings & mousses while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, No Bake Coconut Cream Pie becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 graham cracker crust (6-ounce/9-inch, pre-made)
⅓ cup sweetened shredded coconut
8 ounces coconut cream (instant pudding packets)
2 cups whole milk (very cold)
1 ½ teaspoons coconut extract
8 ounces extra creamy Cool Whip whipped topping (thawed, divided)
PREPARATION STEPS
1
Remove the plastic lid from the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate to support the pie during transport
Set aside.
2
In a small clean skillet over medium-high heat, toast the sweetened shredded coconut for 3 to 4 minutes, stirring often to prevent burning
Once toasted, remove from heat and transfer to a plate to cool.
3
In a large mixing bowl, whisk together the contents of both packets of coconut cream instant pudding, whole milk, and coconut extract for 2 minutes or until the pudding is soft set.
Add half of the thawed extra creamy Cool Whip whipped topping (4 ounces) to the coconut cream pudding mixture and fold together until fully incorporated.
Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
Spread the remaining 4 ounces of extra creamy whipped topping over the entire top of the coconut cream pie filling in a smooth layer.
Garnish the top of the pie with the cooled toasted sweetened shredded coconut.
Refrigerate the pie for a minimum of 6 hours, or overnight, before slicing and serving.
Prep Time: 10 min
Cooking Time: Not applicable
Total Time: 6 hr 10 min
Servings: 9
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
