Description
This No Bake Coconut Cream Pie is light, fluffy, creamy, and easy to prepare. A chilled coconut dessert with a crisp crust and rich coconut filling.
Ingredients
Scale
- 1 prepared 9-inch pie crust
- 14 oz sweetened condensed milk
- 1 cup cold milk
- 2 boxes instant coconut cream or vanilla pudding mix
- 1 1/2 cups shredded sweetened coconut
- 8 oz whipped topping, thawed
- 1 cup toasted coconut, optional
- Additional whipped cream, optional
Instructions
- Bake prepared pie crust at 425°F for 10 to 12 minutes and cool completely
- Whisk sweetened condensed milk, cold milk, pudding mix, and coconut together
- Fold in whipped topping until combined
- Spoon filling into cooled pie crust
- Smooth top and mound slightly in center
- Refrigerate for at least 2 hours until set
- Garnish with whipped cream and toasted coconut if desired
- Slice and serve chilled
Notes
- Use only instant pudding mix
- Cool crust completely before filling
- Toast coconut for deeper flavor
- Store leftovers refrigerated for up to 4 days
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39
- Sodium: 390
- Fat: 23
- Saturated Fat: 16
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 7
- Cholesterol: 20