No-Bake Strawberry Cream Pie with Toasted Coconut

Instructions

step 1 In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. /n
step 2 Press the mixture firmly into a pie dish to form the crust, then refrigerate for 20–30 minutes to set. /n
step 3 In a mixing bowl, beat cream cheese until smooth. /n
step 4 Add powdered sugar and vanilla extract, mixing until creamy. /n
step 5 In a separate bowl, whip heavy cream until stiff peaks form. /n
step 6 Gently fold whipped cream into the cream cheese mixture. /n
step 7 Fold in diced strawberries. /n
step 8 Spread the filling evenly into the chilled crust. /n
step 9 Top with whipped topping and sprinkle toasted coconut over the top. /n
step 10 Refrigerate for at least 4 hours or until fully set. /n
step 11 Slice and serve chilled.

Storage and Reheating Tips

Store the pie covered in the refrigerator for up to 4 days. Keep chilled until ready to serve, as this is a no-bake dessert. Freezing is possible for up to 1 month; thaw in the refrigerator before serving.