No Bake Coconut Cream Pie In Jars

Make this luscious, creamy coconut pie with a graham cracker crust in no time! It’s loaded with tropical flavor and the best part is, besides the toasted coconut topping, is that you’ve got your own personal pie…right in a jar.

I absolutely love it when summer rolls around. Life slows down a bit and there seems to be a little less stress in the air. Maybe it’s the fact that school is out, and many folks plan vacations this time of year that just makes people seem a little bit happier.

I am one of those people. While I’m not a big fan of the heat, it’s really great to sleep in a little, check off a couple of books from your summer reading list, and spend time outside.

Summer is also a prime entertaining time. Having folks over for a cookout, enjoying an outdoor concert, or just relaxing with a few friends is what’s on my “to-do list” when the days get long.

No summer engagement would be complete without good food. Grilling is always a favorite way to get friends to the table, but let’s not forget that one special treat everyone loves…dessert.

Every year, I try to make a special sweet treat that I know my guys will love, and this year is no different. With the help of Dixie Crystal Sugar and Adam’s Vanilla Extract, I put together something new that was an instant hit – No Bake Coconut Cream Pie In A Jar.

A sweet treat for family or friends doesn’t have to be hard to make. With just a few easy steps, a much loved recipe can be turned into something special! 

5 from 1 vote

No Bake Coconut Cream Pie In Jars

Author: Donya Mullins

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Servings: 8

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Ingredients

Crust – bottom layer

• ▢ 18 graham crackers – crushed
• ▢ 3 tablespoons sugar
• ▢ 5 tablespoons butter – melted

Pudding – middle Layer

• ▢ 2 boxes coconut cream pudding mix
• ▢ 4 cups milk

Whipped Cream – top layer

• ▢ 3 cups heavy cream
• ▢ 3 tablespoons sugar
• ▢ 1 cup toasted coconut

Instructions

• ▢
  Heat oven to 325 degrees. Place coconut on sheet pan. Cook in oven for 3 minutes. Stir with a fork or thongs. Cook for another 2 – 3 minutes until coconut is light, golden brown. Set aside to cool.
• ▢
  In a medium size bowl, mix together crushed graham crackers, sugar and butter. Spoon about 2 heaping tablespoons into 8 jars (½ pint size.)
• ▢
  Prepare pudding per instructions on box. Spoon pudding mixture equally into jars.
• ▢
  Place heavy cream and powered sugar in a large bowl. Using a stick blender, pulse on and off, whipping cream and sugar together until stiff peaks are formed. Spoon whipped cream on top of pudding layer.
• ▢
  Sprinkle on toasted coconut. Serve immediately. 

  **To serve later – screw on lid/ring that comes with jars and store in refrigerator.

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