In search of a scrumptious dessert that you just don’t have to show 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 proper summer season dessert!
“This can be a winner!” my dad stated when he completed his coconut pie. Noteworthy, since he is a big foodie and doesn’t dole out compliments simply.
This straightforward recipe comes collectively in about ten minutes, although it’s best to let it completely chill. Ensure you completely whip the cream to stiff peaks reasonably than gentle peaks. You actually need the construction from the whipped cream to carry the pie collectively.
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 every) instantaneous vanilla pudding
2 1/2 cups chilly milk
1 tsp coconut extract
1/2 cup coconut
2 Tbsp coconut for garnish
- Put together the graham cracker crust and pop within the freezer when you make the filling.
- In a medium metallic bowl, whisk cream with powdered sugar and vanilla till stiff peaks type. Non-compulsory: reserve a half cup for garnish.
- In a big bowl, whisk collectively pudding packets with chilly milk and coconut extract till thickened, about two minutes.
- Gently fold in whipped cream and sweetened shredded coconut. Spoon combination into pie crust and chill properly, no less than 4 hours.
- High with whipped cream and toasted coconut.
To toast coconut: unfold coconut in a dry pan and prepare dinner over low warmth till flippantly toasted, stirring each couple of minutes.
Graham Cracker Crust
1.5 cups graham cracker crumbs
6 Tbsp butter, melted
- Combine graham cracker crumbs with melted butter till mixed, then press right into a greased 9″ pie plate. Freeze for ten minutes earlier than utilizing.
Glad no-baking,
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