{ 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.
{ No-Bake } Chocolate Coconut Cream Pie

Ingredients
Crust

  1. 1 15 oz package E.L. Fudge Keebler Cookies, crushed
  2. 1/2 cup butter melted

Coconut Pie Filling

  1. 1 3.4 oz box instant coconut pudding
  2. 1 1/3 cups milk
  3. 4 oz cream cheese softened
  4. 1/2 cup shredded coconut sweetened

Chocolate Pie Filling

  1. 4 oz cream cheese softened
  2. 2 oz semi-sweet chocolate melted

Whipped Cream Topping

  1. 1 cup heavy whipping cream
  2. 2 Tbsp powdered sugar
  3. 1 tsp vanilla extract

Toppings (Optional)

  1. Toasted Coconut
  2. 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.