Description
A creamy, no-bake pie featuring luscious coconut flavors and a buttery crust, perfect for warm evenings and celebrations.
Ingredients
Scale
- 1 pre-made pie crust (graham cracker or cookie)
- 1 cup coconut cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1/2 cup shredded coconut (unsweetened or sweetened)
Instructions
- Mix the Base: In a large mixing bowl, combine the softened cream cheese, coconut cream, powdered sugar, and vanilla extract. Use a hand mixer on low to medium speed until you achieve a smooth, creamy consistency.
- Fold in the Whipped Cream: Gently fold in the whipped cream with a spatula until no streaks remain.
- Add Shredded Coconut: Next, fold in the shredded coconut, ensuring even distribution.
- Pour into Crust: Pour the coconut filling into your prepared pie crust and smooth the top with a spatula.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 240 minutes, or preferably overnight.
- Finishing Touch: Before serving, top with additional whipped cream and toasted coconut.
Notes
This pie can last in the fridge for up to 5 days and is perfect for making ahead of time. For a frozen treat, freeze slices for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg