🔪 Instructions
- Make the crust:
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press firmly into the bottom and sides of a 9-inch pie pan.
- Chill in the refrigerator for at least 30 minutes to set.
- Prepare filling:
- In a large bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).
- In another bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold whipped cream and toasted shredded coconut into the pudding mixture.
- Assemble pie:
- Spread filling evenly into the chilled crust.
- Top with whipped cream.
- Sprinkle toasted coconut on top for garnish.
- Chill & serve:
- Refrigerate at least 4 hours, or until firm.
- Slice and enjoy cold!
💡 Tips & Variations
- For extra coconut flavor, add 1 tbsp coconut cream or coconut extract to the filling.
- Swap the graham cracker crust with an Oreo cookie crust for a richer pie.
- Add a layer of sliced bananas or pineapple under the filling for a tropical twist.
Would you like me to also give you a quick 4-ingredient version of this pie (with Cool Whip + pudding mix) for when you need something super fast?
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