No Bake Coconut Cream Pie
A delightful tropical dessert that requires no baking. Perfect for hot days or any occasion, this No Bake Coconut Cream Pie brings fluffy creaminess and a crunchy crust together for an unforgettable treat
Equipment
- Food Processor Use to crush the Golden Oreos into a fine crumb for the crust.
- Mixing bowls Essential for combining the ingredients for the filling.
- Whisk Helps in creating a smooth and creamy filling when mixing the pudding and milk.
- 9-inch Pie Plate Used to shape and set the crust and fill the pie.
Ingredients
For the Crust:
- 25 Golden Oreos
- 5 tablespoons unsalted butter melted
For the Filling:
- 2 boxes 3.4 oz each instant coconut cream pudding mix
- 3 to 3½ cups nonfat milk
- 2 cups sweetened shredded coconut
- 1 teaspoon coconut extract optional
For the Topping:
- Whipped cream or Cool Whip
- Toasted coconut flakes
Instructions
Step 1: Prepare the Crust
- Crush the Oreos: Add 25 Golden Oreos to a food processor and pulse until they form a fine crumb. There’s no need to remove the filling; just include the whole cookie.
- Mix with Butter: Combine the cookie crumbs with 5 tablespoons of melted unsalted butter and stir until well integrated.
- Form the Crust: Press the mixture firmly into a 9-inch pie plate, ensuring it is evenly distributed and compacted.
- Chill the Crust: Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Filling
- Prepare the Pudding: In a large mixing bowl, whisk together 2 boxes of instant coconut cream pudding mix and 3 to 3½ cups of nonfat milk until the mixture is smooth.
- Add Extra Coconut: Gently fold in 2 cups of sweetened shredded coconut.
- Set the Filling: Pour the creamy filling into the chilled Oreo crust, smoothing the top with a spatula.
Step 3: Chill and Set
- Refrigerate: Cover the pie with plastic wrap and refrigerate for at least three hours to allow it to set.
Step 4: Top It Off
- Whipped Cream: Before serving, spread a generous layer of whipped cream or Cool Whip over the top.
- Toasted Coconut: In a skillet, toast some shredded coconut until golden brown, then sprinkle over the whipped cream for a nice crunch.
Video
Notes
Storage: The pie can be stored in the refrigerator for up to five days when properly covered.
Make Ahead: The filling can be prepared a day in advance. Just assemble the pie and add toppings before serving.
Variations:
For a dairy-free version, substitute nonfat milk with coconut milk.
Use gluten-free cookies for a gluten-free crust.
Enhance flavor by adding a teaspoon of vanilla extract or a splash of coconut rum to the filling.
Make Ahead: The filling can be prepared a day in advance. Just assemble the pie and add toppings before serving.
Variations:
For a dairy-free version, substitute nonfat milk with coconut milk.
Use gluten-free cookies for a gluten-free crust.
Enhance flavor by adding a teaspoon of vanilla extract or a splash of coconut rum to the filling.