Creating your No Bake Coconut Cream Pie is a breeze when you follow these simple steps:

1. Prepare the Crust: In a bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Mix until well combined.
2. Form the Crust: Press this mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it’s compact and even.
3. Whip the Cream: In another bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
4. Mix the Pudding: In a separate bowl, whisk together the sweetened condensed milk, instant coconut pudding mix, cold milk, and vanilla extract until fully blended.
5. Combine: Gently fold the whipped cream into the pudding mixture until there are no streaks visible.
6. Fill the Crust: Pour the creamy coconut filling into the prepared graham cracker crust, spreading it evenly.
7. Chill the Pie: Cover the pie with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or ideally overnight, for a firmer set.
8. Prepare to Serve: Before serving, sprinkle additional shredded coconut on top for decoration.

These steps make it incredibly easy to create a luscious No Bake Coconut Cream Pie that everyone will adore!