Here’s a simple recipe for a **No-Bake Coconut Cream Pie**:
### Ingredients:
– **For the crust:**
– 1 ½ cups of graham cracker crumbs (or use a pre-made graham cracker pie crust)
– ¼ cup of melted butter
– ¼ cup of sugar (optional)
– **For the filling:**
– 1 can (14 oz) of sweetened condensed milk
– 1 cup of coconut milk (or whole milk)
– 1 teaspoon of vanilla extract
– 2 cups of sweetened shredded coconut
– 1 package (3.4 oz) of instant coconut cream pudding mix
– 1 cup of heavy cream (for whipped topping)
– 2 tablespoons of powdered sugar
– **For the topping:**
– ½ cup toasted shredded coconut (optional, for garnish)
### Directions:
1. **Prepare the crust:**
– If using graham crackers, crush them into fine crumbs.
– Mix the graham cracker crumbs with melted butter and sugar (if using). Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
– If using a pre-made pie crust, skip this step.
2. **Make the filling:**
– In a mixing bowl, whisk together the sweetened condensed milk, coconut milk, vanilla extract, and the instant coconut cream pudding mix until thickened (about 2-3 minutes).
– Stir in the shredded coconut.
– Pour the filling mixture into the prepared pie crust, spreading it evenly.
3. **Whip the cream:**
– In a separate bowl, beat the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
– Gently spread the whipped cream over the coconut filling.
4. **Chill:**
– Refrigerate the pie for at least 3-4 hours, or preferably overnight, to allow it to set.
5. **Top and serve:**
– Before serving, sprinkle the top with toasted coconut (optional) for a little extra texture and flavor.
Enjoy your creamy, coconutty, no-bake pie!