This easy, no-bake chocolate coconut cream pie recipe is the perfect summer dessert! Whipped cream, chocolate cream, and coconut cream are layered on top of a Keebler cookie crust! It's glorious.
Course:
Dessert
Servings: 10 -12 Slices
Author: A Latte Food
Crust
-
1
15 oz package E.L. Fudge Keebler Cookies, crushed
-
1/2
cup
butter
melted
Coconut Pie Filling
-
1
3.4 oz box instant coconut pudding
-
1 1/3
cups
milk
-
4
oz
cream cheese
softened
-
1/2
cup
shredded coconut
sweetened
Chocolate Pie Filling
-
4
oz
cream cheese
softened
-
2
oz
semi-sweet chocolate
melted
Whipped Cream Topping
-
1
cup
heavy whipping cream
-
2
Tbsp
powdered sugar
-
1
tsp
vanilla extract
Toppings (Optional)
-
Toasted Coconut
-
Shaved Chocolate
Crust
-
With a food processor, crush E.L Fudge Keebler cookies until finely ground. Mix crushed cookies with melted butter until well combined. Press cookie crust into a 9" or 10" round pie plate. Set aside.
Coconut Cream Filling
-
Mix milk and instant coconut cream pie pudding together, whisking until the pudding begins to thicken.
-
Add in cream cheese, and beat until mixture is well combined. Add in coconut, and stir. Set aside.
Chocolate Cream Filling
-
Melt chocolate in the microwave in 30-second increments on 50% power, stirring after each hit in the microwave, until melted. Allow to cool 1-2 minutes.
-
Mix chocolate and cream cheese together until well combined. Set aside.
Whipped Cream
-
Beat heavy cream until soft peaks begin to form. Add in powdered sugar and vanilla extract and beat until stiff peaks form and the cream is thick.
Pie
-
Spread the coconut cream filling over the bottom of the crust. Top with the chocolate cream filling, making sure to spread evenly over the coconut filling.
-
Add the whipped cream on top, spreading evenly.
-
Top with toasted coconut and chocolate shavings if desired.
-
Chill for at least 1-2 hours, as it will give the pie a chance to thicken up. Refrigerate leftovers.
-
Enjoy!