1 pre-made graham cracker crust (9-inch)
1 package instant coconut cream pudding mix (3.4 oz)
1 cup whole milk
1 cup heavy whipping cream
1/2 cup shredded coconut
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
Additional whipped cream and toasted coconut flakes, for garnish
Directions
1. In a large mixing bowl, whisk together the instant coconut cream pudding mix and whole milk until smooth and thickened, about 2 minutes.
2. In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
3. Fold the whipped cream and shredded coconut into the pudding mixture until well combined.
4. Pour the filling into the pre-made graham cracker crust, smoothing out the top with a spatula.
5. Refrigerate the pie for at least 4 hours, or overnight, to allow it to set.
6. Before serving, garnish with additional whipped cream and a sprinkle of toasted coconut flakes.
Variations & Tips
For those who love a little extra texture, try mixing in some chopped nuts like almonds or pecans into the crust. If you have family members who are not fans of coconut, you can easily substitute the coconut cream pudding mix for vanilla or banana cream pudding. For a lighter version, replace the whole milk and heavy cream with lower-fat options like 2% milk and light whipping cream.
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