No-Cook Coconut Pie Recipe

Instructions:
Prepare Pudding:
In a large mixing bowl, whisk together the instant coconut cream pudding mix and cold milk until thickened, about 2-3 minutes.

Fold in Coconut:
Gently fold in the shredded sweetened coconut into the pudding mixture until evenly distributed.

Prepare Whipped Cream:
In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Combine and Fill:
Fold half of the whipped cream into the coconut pudding mixture to lighten it.
Pour the filling into the prepared graham cracker crust, spreading it evenly.
Top with Whipped Cream:

Spread the remaining whipped cream over the top of the pie.
Garnish and Chill:

Sprinkle toasted coconut over the whipped cream, if desired.
Refrigerate the pie for at least 2 hours, or until set.
Serve:

Slice and serve chilled.
Enjoy!