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No Bake Coconut Cream Pie – this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!

And boy does this no bake coconut cream pie go down easy! One slice turned into two turned into getting it out of the house, because two would have become the entire pie. I have no self-control when it comes to no bake pudding pies. The crunchy cookie crust, the creamy pudding, the whipped cream…they’re so light you don’t realize you’ve eaten too much until it’s too late.

That reminds me of something I’ve realized about myself that’s different than a lot of people. I only realized it after watching Jordan, when I realized she’s the same as me. My husband can’t understand why we’re always talking about or thinking about or eating food and it dawned on me that the way Jordan and I are is the minority. We think about food all the time. Ever since I was a little girl, I remember doing this. It started way before thinking about food was my job (but way to parlay that skill, am I right?).

I’m not joking when I say I think about it all the time. It’s not an exaggeration. I literally think about food 99% of my waking moments. When I get up I think about what I’m going to eat for breakfast. When I’m working out, I think about how many hours it is before it’s acceptable to eat a snack. I think about what I’m going to have for lunch, snack, dessert, dinner…constantly. I do it when I’m hungry but also when I’m not. It’s probably the reason I’m an emotional eater and a bored eater: because food is never far from my brain. I swear I was a smoker or something in a past life, with an oral fixation that manifested itself into food in this life.

When my husband complains about Jordan always looking in the pantry or thinking about what’s for dinner, I have to explain to him she comes by it honestly. I don’t know how to turn off my constant thinking about food (believe me, I’ve tried) but since I’ve kind of built a business on it…I guess it’s an okay thing.

Speaking of which, it’s now 12:05pm as I write this, and that means it’s socially acceptable to eat lunch, so let’s wrap this thing up.


2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

1. In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings



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