No Bake Coconut Cream Pie Recipe

A Pie with a Secret

This pie is my little secret for hot days. You do not even have to turn on the oven. It is cool, creamy, and full of sweet coconut. I love how simple it is to make.

I first made it for my grandson’s birthday. It was so hot outside. He said it was better than any cake. I still smile thinking about that.

The Magic of Toasting Coconut

Let’s talk about toasting the coconut. It only takes a few minutes. You just stir it in a pan until it turns a light golden brown.

Doesn’t that smell amazing? It fills the whole kitchen. This little step makes a big difference. It gives the pie a wonderful, cozy flavor.

Stirring Up Sweet Clouds

Next, we make the filling. You whisk the pudding mix with very cold milk. Then you fold in half of the fluffy whipped topping.

Folding is gentle. You are not stirring hard. You are just lifting and turning. This keeps the filling light and airy, like a sweet cloud.

Why This Pie Matters

This pie matters because it brings people together. Sharing food is a way to show you care. It says, “I made this for you.”

It also teaches a good lesson. The best things are worth waiting for. This pie needs to rest in the cold for hours. Patience makes it perfect.

The Final Touches

Now, spread the rest of the whipped topping on top. Then sprinkle on that lovely toasted coconut. It looks so pretty, like a winter snowfall.

This is the hardest part. You must put the pie in the refrigerator. You have to wait for it to get cold and set. But trust me, it is worth it.

Your Turn in the Kitchen

What is your favorite pie to eat on a warm day? Do you like coconut as much as I do? Tell me about a dessert that makes you happy.

*Fun fact: The coconut is not a nut at all. It is actually a giant seed called a drupe!* I think that is so interesting. Now you have a story to tell when you serve your pie.

Ingredients:

Ingredient	Amount	Notes
Pre-made graham cracker crust	1 (6-ounce/9-inch)
Sweetened shredded coconut	⅓ cup
Coconut cream instant pudding	6.8 ounces	Packets
Whole milk	2 cups	Very cold
Coconut extract	1½ teaspoons
Extra creamy Cool Whip whipped topping	8 ounces	Thawed and divided in half

My No-Bake Coconut Dream Pie

Hello, my dear! Come sit with me for a minute. I want to tell you about my coconut cream pie. It is my grandson’s absolute favorite. He asks for it every time he visits.

This pie is cool, creamy, and so simple to make. You do not even need to turn on the oven. We just mix a few things together. Doesn’t that sound like a lovely treat for a warm day? I think so, too.

Let me walk you through it. I will share all my little secrets. My kitchen is always full of stories. I still laugh at the time I used salt instead of sugar. What a mess that was!

Step 1: First, get your store-bought graham cracker crust. Take off that plastic lid. Put the whole pie pan on a big plate. This makes it so much easier to carry. It will not wobble when you put it in the fridge. (A hard-learned tip: do this first, or you will have a wobbly pie later!).

Step 2: Now, let’s toast the coconut. Put your shredded coconut in a dry pan. Turn the heat to medium. Stir it often for a few minutes. Watch it turn a beautiful golden brown. It smells like a tropical vacation in my kitchen.

Step 3: Pour the toasted coconut onto a cool plate. We must let it cool completely. If it is warm, it will melt our fluffy topping. I use this time to get my other ingredients ready. It is a good little break.

Step 4: In a big bowl, combine the pudding mix and cold milk. Add that lovely coconut extract. Whisk it all for two whole minutes. You will see it start to thicken up nicely. Why do you think we use very cold milk? Share below!

Step 5: Here is the magic. Scoop half of the thawed Cool Whip into the pudding. Be gentle now. We are going to fold it in. I like to use a big rubber spatula for this.

Step 6: Keep folding until no white streaks remain. The mixture becomes light and airy. It is like mixing a cloud into a dream. This is my favorite part. It means the pie will be extra creamy.

Step 7: Pour this creamy dream into your pie crust. Smooth the top with your spatula. Make it as pretty as you like. I always try to make mine perfectly flat.

Step 8: Take the rest of the Cool Whip. Spread it over the pudding layer. This is our second fluffy cloud. Be gentle so you do not mix the two layers together.

Step 9: Now for the final touch. Sprinkle the cooled, toasted coconut all over the top. It adds a little crunch and so much flavor. It makes the pie look so professional.

Step 10: The hardest part is waiting. Your pie needs to chill in the fridge. Leave it there for at least six hours. Overnight is even better. It gives all the flavors time to become friends.

Cook Time: 6–8 hours
Total Time: 6 hours 15 minutes
Yield: 9 servings
Category: Dessert, Pie

Three Tasty Twists to Try

This pie is wonderful as it is. But sometimes, it is fun to play with your food. I like to add little changes. It keeps things exciting in the kitchen.

Chocolate Drizzle: Melt some chocolate chips. Drizzle it over the toasted coconut topping. It is a classic combination that everyone loves.

Tropical Fruit: Add a layer of sliced bananas or crushed pineapple. Put it right on the crust before the pudding. It adds a fresh, fruity zing.

Cookie Crust: Use a chocolate cookie crust instead of graham cracker. It makes the pie taste like a fancy candy bar. My neighbor gave me this idea.

Which one would you try first? Comment below!

Serving Your Slice of Sunshine

When it is finally time to serve, make it special. A simple pie can feel like a celebration. I love setting a pretty table for my family.

For sides, fresh berries are always a hit. A little mint leaf on the plate looks so fancy. You could even add a dollop of extra whipped cream. For drinks, a cup of hot coffee is lovely. A glass of cold milk is the perfect partner for a sweet slice.

Which would you choose tonight?

Keeping Your Pie Perfect

This pie loves the cold. Keep it covered in your fridge for up to three days. I use a cake carrier lid to keep it safe.

You can also freeze slices for later. Wrap each piece tightly in plastic wrap. Then place them in a freezer bag. This stops them from getting icy.

I once made two pies for a big family dinner. Having one ready in the freezer was a lifesaver. It meant less stress on the day.

Doing this saves you time later. It means a sweet treat is always ready for guests. A little planning makes life so much sweeter.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Is your pudding too runny? Make sure your milk is very cold. Cold milk helps the pudding set up thick and creamy.

Did you burn the coconut? I have done this too. Always stir it often in the pan. It toasts very fast.

Is the pie too soft to slice? It just needs more time in the fridge. Let it chill the full six hours. This patience makes every slice neat.

Getting the texture right builds your confidence. A perfectly set pie is a joy to serve. It makes you feel like a real kitchen star.

Which of these problems have you run into before?

Your Coconut Pie Questions

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free graham cracker crust from the store.

Q: How far ahead can I make it? A: You can assemble it the day before. This is great for parties.

Q: What if I don’t have coconut extract? A: You can use vanilla extract instead. The flavor will be a little different but still good.

Q: Can I double the recipe? A: Absolutely. Make two pies in two crusts. It is perfect for a crowd.

Q: Any extra tips? A: Toast a little extra coconut. It makes a pretty garnish. A fun fact: toasting coconut makes it taste nuttier and sweeter.

Which tip will you try first?

Until Next Time

I hope you love making this cool, creamy pie. It always reminds me of summer days. Sharing food is one of life’s great joys.

I would love to see your creation. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.