Coconut Cream Pie No-Bake Recipe Is Dessert Magic (7 Ingredients, 10 Minutes) by Donna John
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If you love the taste of coconut and you're a fan of no-bake pies, then you will love this easy no-bake coconut cream pie recipe! No-bake desserts take some of the guesswork out of baking. This super creamy no-bake coconut cream pie recipe uses a simple homemade cookie crust, but you could just as easily prepare it in a pre-made pie crust or even a traditional pie crust. However you decide to make the crust, this recipe is simply dessert magic!
To make this luscious no-bake coconut cream pie recipe, you will need just a few ingredients. Here's the list: crushed cookies and butter for the crust (or a pre-made pie crust), sweetened condensed milk, milk, instant coconut cream pudding mix, shredded sweetened coconut and frozen non-dairy whipped topping. The toasted coconut and additional non-dairy whipped topping are optional garnishes. (Check out the health benefits of coconut.)
Serve this dreamy dessert with a cup of coffee or tea after dinner or as a sweet snack any time during the day. It makes a perfect treat for Thanksgiving or Easter. Be sure to plan ahead so your pie has time to chill in the refrigerator for at least two hours. This easy pie recipe is worth the wait.
Cuisine: American
Prep Time: 10 minutes plus 2 hours to chill
Cook Time: 0 minutes
Total Time: 2 hours and 10 minutes
Servings: 8
Ingredients
Crust
- 25 Golden Oreo cookies or shortbread cookies, crushed
- 4 tablespoons butter, melted
Filling
- 14 ounces (1 can) sweetened condensed milk
- 1 cup milk
- 6.8 ounces (2 boxes) instant coconut cream pudding mix
- 1 1/2 cups shredded sweetened coconut
- 8 ounces (1 container) frozen non-dairy whipped topping
Optional Toppings
- 1 cup toasted coconut, for garnish
- whipped cream or additional non-dairy whipped topping
Here's how to make it.
- To make the pie crust, combine the cookie crumbs and melted butter. Press into the bottom and up the sides of a pie plate. Refrigerate while you make the filling. (You could also use a pre-made pie crust. To make this recipe gluten-free, use a gluten-free crust. )
- For the filling, stir together the sweetened condensed milk, milk, pudding mixes and coconut. Fold in the whipped topping. Pour into the pie crust. Refrigerate at least 2 hours.
- Garnish with toasted coconut and whipped cream before serving, if desired. (The toasted coconut and additional whipped topping are optional garnishes, but add a lovely layer of decadence.) Store any leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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