No Bake Creamy Coconut Pie
Indulge in the tropical delight of this No Bake Creamy Coconut Pie, a luscious dessert that’s as easy as it is irresistible. Featuring a buttery graham cracker crust and a velvety coconut-infused filling, this pie is a no-fuss treat that doesn't require turning on the oven. Cream cheese and sweetened condensed milk lend a rich and tangy base, perfectly balanced by the sweetened shredded coconut and a burst of pure coconut extract. Topped with golden toasted coconut for a beautiful garnish, this dessert is both visually stunning and utterly satisfying. With just 20 minutes of prep time and a blissful chill in the refrigerator, it’s the perfect make-ahead option for summer gatherings, potlucks, or whenever a coconut craving strikes. Serve up slices of creamy, tropical perfection and watch your guests go back for seconds!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 1.5 teaspoons pure coconut extract
- 1 cup sweetened shredded coconut
- 8 ounces whipped topping (such as Cool Whip), thawed
- 0.5 cups sweetened shredded coconut, toasted (for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup to press it firmly. Place in the refrigerator to chill while preparing the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sweetened condensed milk to the cream cheese and mix until well combined.
Stir in the pure coconut extract and 1 cup of sweetened shredded coconut until thoroughly incorporated.
Gently fold in the whipped topping using a spatula, being careful not to deflate the mixture. Mix until just combined and smooth.
Remove the crust from the refrigerator and pour the filling into the prepared crust, spreading it evenly with a spatula.
Sprinkle the toasted shredded coconut over the top of the pie for garnish.
Refrigerate the pie for at least 4 hours or until the filling is set and chilled.
Slice, serve, and enjoy your no bake creamy coconut pie!
Nutrition Facts
Calories |
5228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.5 g | 396% | |
| Saturated Fat | 195.0 g | 975% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 541.2 g | 197% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 413.1 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1424 mg | 110% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
