Creamy No-Cook Coconut Pie
This no-cook coconut pie features a creamy filling and a crunchy graham cracker crust.
Equipment
- Mixing bowl
- pie dish
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup unsweetened shredded coconut
- ⅓ cup melted butter
- ¼ cup sugar
For the Filling
- 1 cup heavy whipping cream
- 1 14 oz can sweetened condensed milk
- ½ cup cream of coconut
- ¼ cup fresh lime juice
- 1 teaspoon vanilla extract
For Garnish
- ½ cup toasted shredded coconut for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix well and press into the bottom of a pie dish to form the crust.
- In another bowl, whisk together heavy whipping cream, sweetened condensed milk, cream of coconut, lime juice, and vanilla extract until well combined. Pour the mixture into the prepared crust.
- Chill the pie in the refrigerator for at least 2 hours. Before serving, top with toasted shredded coconut.
Notes
This pie can be made a day in advance for better flavor. Adjust the amount of lime juice to taste.