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No-Bake Chocolate Coconut Cream Pie
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8
Equipment:
Mixing bowl
whisk
pie dish
plastic wrap
refrigerator
Cuisine Type: American
This No-Bake Chocolate Coconut Cream Pie is a delightful dessert that brings together the rich and creamy flavors of chocolate and coconut, making it a perfect treat for any occasion. With a buttery graham cracker crust and a luscious filling made from chocolate pudding and whipped cream, this pie isn’t only easy to prepare but also incredibly satisfying.
It’s a great option for warm weather gatherings when you want a dessert that doesn’t require baking. The combination of chocolate and coconut creates a tropical twist on a classic cream pie, and the no-bake aspect means you can whip it up quickly and let the refrigerator do the work.
Topped with toasted coconut and whipped cream, this pie is sure to impress your guests with its beautiful presentation and delicious taste. You can also customize it by adding chocolate shavings or fresh fruit if you desire.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups chocolate pudding mix
- 4 cups milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted (for topping)
- Chocolate shavings (optional, for garnish)
Instructions:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust. Place the crust in the refrigerator to set while you prepare the filling.
- In another mixing bowl, whisk together the chocolate pudding mix and milk until well combined. Continue whisking for about 2 minutes until the mixture thickens. Once thickened, pour it into the prepared graham cracker crust, smoothing the top with a spatula.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Carefully spread or pipe the whipped cream over the chocolate pudding filling, creating an elegant layer on top.
- Sprinkle the toasted shredded coconut evenly over the whipped cream layer, adding a beautiful texture and flavor contrast. If desired, add chocolate shavings for an extra touch of indulgence.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld and the filling to set properly before serving.
Extra Tips:
To toast shredded coconut, spread it out on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown. This adds a wonderful depth of flavor to your pie.
Feel free to experiment with different flavors of pudding mix, such as vanilla or caramel, for a unique twist.
Serve chilled for the best taste experience, and enjoy the tropical vibes of this decadent dessert!