Key Ingredients

• 1 graham cracker crust (6-ounce/9-inch, pre-made)
• ⅓ cup sweetened shredded coconut
• 6.8 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)

Tools Needed

• Large mixing bowl
• Small clean skillet
• Whisk
• Large spoon or spatula
• Measuring cups and spoons
• Pre-made graham cracker crust
• Plate for the pie

Cooking Instructions

Step 1: Prepare the crust
Start by removing the plastic lid from the pre-made graham cracker crust. Place the crust, still inside the metal tray, onto a large plate for easy transport. Set aside. You’re setting up a solid base for all the creamy goodness to come.

Step 2: Toast the coconut
In a small clean skillet over medium-high heat, toast the shredded coconut for about 3 to 4 minutes. Stir it often to ensure it doesn’t burn. The coconut should turn a golden brown.

Once toasted, remove the coconut from the heat and transfer it to a plate to cool. This step will give the pie an extra layer of depth and flavor.

Step 3: Make the pudding base
In a large mixing bowl, whisk together the coconut cream instant pudding, cold whole milk, and coconut extract.

Whisk for about 2 minutes until the mixture thickens slightly and becomes soft-set. This is the creamy base of your pie.

Step 4: Incorporate the whipped topping
Add half of the thawed extra creamy Cool Whip (about 4 ounces) into the coconut pudding mixture. Gently fold the whipped topping into the pudding until it’s fully combined and smooth.

Step 5: Fill the pie crust
Transfer the coconut cream mixture into the pre-made graham cracker crust. Use a spoon or spatula to smooth the top, ensuring the filling is evenly distributed.

Step 6: Top with Cool Whip
Spread the remaining 4 ounces of Cool Whip over the top of the coconut cream pie. Smooth it out for a clean finish.

Step 7: Garnish with toasted coconut and Chill
Sprinkle the cooled, toasted coconut over the entire top of the pie. Refrigerate the pie for at least 6 hours, or overnight if you have the time.

Why You’ll Love This Recipe

No baking required: Perfect for hot days when you don’t want to turn on the oven.

Rich, creamy texture: The combination of coconut cream pudding and whipped topping makes the filling smooth and indulgent.

Easy to make: With just a few ingredients and simple steps, you can have a dessert that feels gourmet.

Coconut lovers’ dream: For fans of coconut, this pie brings the flavor front and center, but it’s balanced and not overwhelming.