Pour the coconut filling into a prepared graham cracker crust. Garnish the top of the pie with extra toasted coconut, if desired.
Place the pie in the refrigerator and chill until firm, at least 4 hours.
Notes:
I use a box of instant coconut pudding and a box of instant vanilla pudding.
You can use all coconut pudding or all vanilla pudding mix.
I buy the instant coconut cream pudding mix at Kroger and Walmart.
You can use a store-bought or homemade graham cracker crust.
I use a 10-inch store-bought graham cracker crust. Look for a 9-oz crust instead of a 6-oz crust.
You can substitute a regular baked pie crust if you prefer.
Can No-Bake Coconut Pie be frozen? Yes! When ready to serve, remove the pie from the freezer and let thaw. Top with the pie the topping of your choice before serving.
Store leftover pie in an airtight container in the fridge.
The pie will keep in the refrigerator for about a week.
Plain Chicken
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