Strawberry Coconut Cream Pie

Instructions

Step 1 Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter, then press into a pie dish to form the crust. /nStep 2 Bake the crust for 8–10 minutes, then let it cool completely. /nStep 3 In a bowl, whisk together the pudding mix and cold milk until thickened. /nStep 4 In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. /nStep 5 Fold half of the whipped cream into the pudding mixture until smooth. /nStep 6 Gently fold in diced strawberries. /nStep 7 Pour the filling into the cooled crust and spread evenly. /nStep 8 Refrigerate for at least 4 hours or until set. /nStep 9 Top with remaining whipped cream and toasted coconut before serving.

Storage and Reheating Tips

Store the pie covered in the refrigerator for up to 4 days.

Keep chilled until ready to serve for best texture.

This pie is not ideal for reheating but can be frozen for up to 1 month; thaw in the refrigerator before serving.

For best flavor, enjoy cold.