No Bake Coconut Cream Pie

4.24 from 38 votes

Prep Time20

Total Time20

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: coconut, coconut cream pie, no bake, no bake dessert, pie

Servings:

Author: Sweet Basil

1 Coconut Instant Pudding 3.4 ounce box
1 Cup Milk
1 Pie Crust
4 Ounces Cream Cheese softened
1/2 Can Sweetened Condensed Milk 14 ounce
1/2 Container Cool Whip 6 oz container, defrosted or 1 1/2 cups fresh whipped cream with a little powdered sugar beaten until soft peaks form.
1/2 Cup Shredded Sweetened Coconut
Additional Coconut for serving

In a large bowl, whisk the pudding and milk and set aside.
1 Coconut Instant Pudding , 1 Cup Milk
Prepare a blind bake pie crust in a 9" pie plate. **See notes for instructions on blind baking a pie crust.
1 Pie Crust
In a bowl, beat the cream cheese and sweetened condensed milk until smooth.
4 Ounces Cream Cheese, 1/2 Can Sweetened Condensed Milk
Add the pudding into the cream cheese mixture and stir until evenly combined.
Add 1/3 of the cool whip to the bowl, and gently fold it into everything.
1/2 Container Cool Whip
Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together. Fold in the shredded coconut.
1/2 Container Cool Whip, 1/2 Cup Shredded Sweetened Coconut
Add the filling to the pie crust and chill for 2-4 hours or up to over night. Top with whipped cream and toasted coconut and serve!
Additional Coconut for serving

**Check out our lemon meringue pie post for instructions on blind baking.

This pie will keep in the refrigerator for up to 4 days.