Coconut Cream Pie
Indulge in a decadent coconut cream pie with a buttery graham cracker crust.
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Servings: 8
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
Instructions
Crust:
- Mix melted butter with graham cracker crumbs until well-coated.
- Press mixture into a 7-inch pie plate firmly and evenly.
- 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.
Toast coconut in the oven or on the stovetop until golden for enhanced flavor.
Chill the pie before serving for the best consistency.