{ No-Bake } Chocolate Coconut Cream Pie
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.
Servings: 10 -12 Slices
Ingredients
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
Instructions
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!