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Coconut Cream Pie

Coconut Cream Pie

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Indulge in a decadent coconut cream pie with a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust:
  • 1 ½ cups graham cracker crumbs about 10-12 sheets of graham crackers, crushed
  • 6 tablespoons 85 grams unsalted butter, melted
Filling:
  • 1 package 3.4 ounces instant vanilla pudding mix
  • 2 cups cold whole milk
  • 2 cups whipped topping divided
  • 1 cup toasted coconut divided

Equipment

  • Pie plate
  • Small bowl
  • Fork

Method
 

Crust:
  1. Mix melted butter with graham cracker crumbs until well-coated.
  2. Press mixture into a 7-inch pie plate firmly and evenly.
  3. Use a glass to flatten the crust if necessary.

Notes

Ensure the crust is pressed firmly to hold its shape.
Toast coconut in the oven or on the stovetop until golden for enhanced flavor.
Chill the pie before serving for the best consistency.
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