Easy No-Bake Coconut Pie Recipe

This recipe for creamy no-bake Coconut Pie makes a company-worthy dessert. It’s cool and creamy and topped with toasted coconut. If you like coconut and cream pies, then you’re going to love this easy-to-make coconut pie recipe.

This coconut pie is a great pie for sharing with friends and family at the end of a great meal. The recipe is much easier than it seems – basically, you mix the pie filling, put it in a pie shell, top it with shredded coconut, and chill. Simple, right?

This recipe comes from a woman named Patricia who lives near the Big Easy. After hearing from family members rave about the pie, I had to get the recipe.

Lucky for all of us, she was kind enough to share it.

Ingredients

  For this luscious coconut dessert, you need the following:

• 1 prepared graham cracker crust (6-ounce size)
• 1 ½ cups shredded coconut 
• 2 envelopes Dream Whip
• 2 ½ cups milk
• 2 teaspoons coconut extract
• 2 (1 ounce) packages of sugar-free or fat-free vanilla pudding mix

Equipment

• Electric Mixer

How To Make No-Bake Coconut Cream Pie

Chill 2 ½ cups of milk in the freezer for about 10 minutes so that it will be very cold. At the same time, place your mixing bowl in the freezer to chill, too.

Toast ½ cup shredded coconut on your stovetop in a non-stick skillet. Let it cool while you make the filling.

Using the whisk attachment of your mixer, beat 2 envelopes Dream Whip with 1 cup of very cold milk and 1 teaspoon of coconut extract in the chilled bowl of an electric mixer until soft peaks form. Start SLOW and then increase the speed to HIGH. Use a rubber spatula to scrape the sides of the bowl to be sure to get it all mixed well.

Add 2 packages of vanilla pudding mix, the remaining 1 ½ cups milk, and the remaining 1 teaspoon of coconut extract. Blend at low speed to blend then beat on high speed for 2 minutes. The pudding mixture will begin to thicken.

Fold in the 1 cup of shredded coconut by hand.

Spoon the creamy coconut filling into the pie crust of your choice.

Top with toasted coconut and chill for 2 hours.

Store the pie in the refrigerator. Once it has been cut, loosely cover it with plastic wrap. Consume within 3-4 days.

Recipe Notes

 For this recipe, you will need to toast a little bit of coconut for the topping. While Patricia’s recipe calls for toasting it on top of the stove, you can alternatively spread the coconut on a cooking sheet and bake at 350 degrees for about 10 minutes or opt to BROIL it. Regardless of the method you choose, be sure to keep an eye on it so that it doesn’t burn. Once the coconut has become golden brown, remove it from the heat source and let it cool.

Substitutions

• If you have a favorite homemade pie crust, feel free to use that in place of the prepared graham cracker crust. If your pie shell is a baked shell, blind-bake it first and let it cool completely before using.
• While unsweetened coconut flakes work well in this recipe, you can use sweetened coconut flakes.
• I use 2% milk, but regular whole milk works just as well.

What does it mean to blind-bake a pie crust?

Blind baking means that you bake a pie crust without the filling. It is simply baking a plain pie shell. However, to keep the pie crust from bubbling up and having air pockets, it’s best to use pie weights like dry beans or rice.

Coconut Facts        

• The coconut got its name when 16th-century Portuguese sailors thought the 3 small holes on the coconut shell resembled the human face. They called the fruit “coco” meaning “grinning face, grin, or grimace.”
• Coconuts are not nuts – they are stonefruits (drupe).
• Coconut palms are grown in over 80 countries around the globe.

Thanks, Patricia, for sharing your delicious recipe with us!

Other Southern Kissed Recipes You Might Like

• Julie’s Cheesy Lasagna
• Brownie Sheet Cake
• Brown Sugar Glazed Meatloaf
• Pineapple Habanero Jelly

Be sure to come back and tell us how your coconut pie turned out!

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