Creamy No-Cook Coconut Pie
Ingredients:
– 1 ½ cups graham cracker crumbs
– 6 tablespoons unsalted butter, melted
– 1 cup coconut cream
– 1 cup sweetened shredded coconut
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 ½ cups heavy whipping cream
– Toasted coconut flakes, for garnish
Directions:
1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate while preparing the filling.
3. In a large bowl, beat the cream cheese until smooth using a hand mixer.
4. Add powdered sugar and vanilla extract, and continue to beat until fully combined.
5. Gently fold in the coconut cream and shredded coconut until evenly incorporated.
6. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
7. Carefully fold the whipped cream into the cream cheese mixture until smooth and fluffy.
8. Pour the filling into the prepared crust and spread evenly.
9. Refrigerate the pie for at least 4 hours or until set.
10. Before serving, garnish with toasted coconut flakes.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use chilled heavy cream for easier whipping and a better texture.
Toast coconut flakes on a baking sheet at 350°F for 5 minutes, stirring occasionally to prevent burning.