No-Cook Coconut Pie Recipe

Ingredients:
1 prepared graham cracker crust (9-inch)
1 cup shredded sweetened coconut
1 package (3.4 ounces) instant coconut cream pudding mix
1 3/4 cups cold milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut, for garnish (optional)
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 your No-Cook Coconut Pie!