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Lemon Cream Pie
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No Bake Coconut Lemon Cream Pie

This No Bake Coconut Lemon Cream Pie preps in 20 minutes, doesn't require an oven, and takes minimal effort. Standing tall and high with a fluffy, mousse-y, creamy lemon and coconut filling, this No Bake Coconut Lemon Cream Pie is a new, simple, go-to dessert for summer!
Course Pie
Keyword coconut cream pie, coconut lemon cream pie, lemon coconut cream pie, lemon cream pie
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Author Sarah

Ingredients

  • 14 oz. can sweetened condensed milk
  • 1 cup cold milk
  • 1 tsp. coconut extract
  • 1 tsp. fresh lemon zest optional
  • 2 3.4 oz. boxes instant lemon pudding mix must be instant
  • 1 1/2 cups shredded sweetened coconut
  • 2 - 3 drops yellow food coloring optional
  • 8 oz. container Cool Whip or whipped topping thawed
  • 6 oz. prepared shortbread or graham cracker crust
  • 1 cup toasted coconut optional garnish
  • 1 tsp. fresh lemon zest optional garnish

Instructions

  • In a large bowl, whisk together sweetened condensed milk, milk, coconut extract, lemon zest, pudding mix, and coconut.
  • If desired, stir in food coloring.
  • Gently fold in whipped topping. Do not overmix or whipped topping will deflate.
  • Spread into prepared pie crust. The pie crust will be VERY full, but it will all fit if you just keep building it up in the center. Careful not to let the filling seep over the edges of the crust. 🙂
  • Refrigerate til set, at least 4 hours.
  • Garnish with toasted coconut and lemon zest. Cut and serve.
  • Cover and store in the refrigerator for up to a week.