Looking for a delicious dessert that you don’t have to turn the oven on for? Make my No-Bake Coconut Pie! The toasted coconut and luscious whipped cream makes this recipe a dream. It’s the perfect summer dessert!

“This is a winner!” my dad said when he finished his coconut pie. Noteworthy, since he is a huge foodie and doesn’t dole out compliments easily.

This easy recipe comes together in about ten minutes, though it is best to let it thoroughly chill. Make sure you thoroughly whip the cream to stiff peaks rather than soft peaks. You really need the structure from the whipped cream to hold the pie together.

No-Bake Coconut Pie

Graham Cracker Crust, recipe follows
1.5 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
2 packages (3.4 oz each) instant vanilla pudding
2 1/2 cups cold milk
1 tsp coconut extract
1/2 cup coconut
2 Tbsp coconut for garnish

1. Prepare the graham cracker crust and pop in the freezer while you make the filling.
2. In a medium metal bowl, whisk cream with powdered sugar and vanilla until stiff peaks form. Optional: reserve a half cup for garnish.
3. In a large bowl, whisk together pudding packets with cold milk and coconut extract until thickened, about two minutes.
4. Gently fold in whipped cream and sweetened shredded coconut. Spoon mixture into pie crust and chill well, at least four hours.
5. Top with whipped cream and toasted coconut.

To toast coconut: spread coconut in a dry pan and cook over low heat until lightly toasted, stirring every few minutes.

Graham Cracker Crust

1.5 cups graham cracker crumbs
6 Tbsp butter, melted

1. Mix graham cracker crumbs with melted butter until combined, then press into a greased 9″ pie plate. Freeze for ten minutes before using.