Instructions
Step 1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture evenly into a 9-inch pie dish, ensuring it’s firm and compact.
- Place the crust in the refrigerator to chill while preparing the filling.
Step 2: Make the Filling
- In a large mixing bowl, whisk together the coconut cream pudding mix, vanilla pudding mix, and cold milk until smooth and thickened (about 2-3 minutes).
- Fold in the shredded coconut and half of the whipped cream, blending gently until well incorporated.
Step 3: Assemble the Pie
- Pour the filling into the chilled crust, spreading it evenly.
- Top the filling with the remaining whipped cream, smoothing it out or piping it decoratively.
- Sprinkle the toasted coconut evenly over the top for a beautiful finish.
Step 4: Chill and Serve
- Refrigerate the pie for at least 4 hours, or until fully set.
- Slice and serve chilled. Enjoy the creamy, tropical flavors with every bite!
Tips for Success
- Toasting Coconut: For an extra layer of flavor, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown.
- Graham Crust Alternative: Use a pre-made pie crust for an even quicker option.
- Whipped Cream Substitute: Store-bought whipped topping works perfectly if you’re short on time.
Give it a try and prepare to receive rave reviews—this creamy, dreamy pie is sure to become a favorite! Happy no-baking!
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