Step 1

Remove the plastic lid to the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate. Once assembled, this will support the pie for transport to and from the refrigerator. Set aside.

Step 2

In a small clean skillet, on medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often, so the coconut does not burn.

Step 3

Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.

Step 4

In a large mixing bowl, add the contents of both the packets of coconut cream instant pudding, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set.

Step 5

To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed.

Step 6

Fold together the pudding and thawed whipped topping until completely incorporated with each other.

Step 7

Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.

Step 8

With the remaining 4 ounces of the extra creamy whipped topping, spread it over the entire top of the coconut cream pie filling in a smooth layer.

Step 9

Garnish the top of your no-bake coconut cream pie with the cooled toasted sweetened shredded coconut.

Step 10

Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.