No Bake Coconut Cream Pie

Why You’ll Love This Recipe

This No Bake Coconut Cream Pie is the ultimate combination of creamy, crunchy, and coconut-y goodness. The filling is made with coconut milk and a hint of vanilla, creating a rich, smooth texture that’s perfectly balanced by the light, airy whipped cream topping. Plus, it’s incredibly easy to make with minimal ingredients and no baking required. It’s the perfect dessert for when you want something sweet and satisfying without all the work!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 graham crackers)

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Coconut Cream Filling:

• 1 can (13.5 oz) full-fat coconut milk

• 1 cup heavy cream

• ½ cup granulated sugar

• 3 large egg yolks

• 1 ½ tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut (plus extra for garnish)

• Pinch of salt

For the Topping:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined, and the crumbs are moistened.

2. Press into Pan: Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the back of a spoon or your fingers to pack it down tightly.

3. Chill: Place the crust in the refrigerator while you prepare the filling to let it firm up.

Make the Coconut Cream Filling:

4. Heat the Coconut Milk and Cream: In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, and salt. Heat over medium heat, stirring constantly, until the mixture is hot but not boiling.

5. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the hot coconut mixture into the yolks while whisking to temper the eggs (this prevents them from curdling).

6. Thicken the Filling: Slowly pour the egg mixture back into the saucepan with the remaining coconut milk mixture, whisking constantly. Bring the mixture to a gentle simmer over medium heat. Cook for 2-3 minutes, or until it thickens to the consistency of pudding.

7. Add the Coconut and Vanilla: Remove from heat and stir in the shredded coconut and vanilla extract until well combined. Let the filling cool for 5-10 minutes.

8. Pour the Filling into the Crust: Pour the coconut cream filling into the chilled graham cracker crust, smoothing it out with a spatula.

Chill the Pie:

9. Refrigerate: Place the pie in the refrigerator and chill for at least 4 hours, or overnight if possible, to allow the filling to set.

Make the Whipped Topping:

10. Whip the Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

11. Top the Pie: Once the pie is fully chilled and the filling has set, spread the whipped cream over the top of the pie in an even layer.

Garnish and Serve:

12. Toast the Coconut (optional): In a dry skillet over medium heat, toast a small handful of shredded coconut until golden brown, stirring frequently. Sprinkle the toasted coconut over the whipped cream topping for extra flavor and texture.

13. Serve: Slice and serve your creamy, coconut-filled pie chilled for a refreshing and satisfying treat!

Enjoy!

This No Bake Coconut Cream Pie is now ready to be enjoyed! It’s the perfect dessert to enjoy on a warm day or whenever you need a delicious and easy-to-make treat.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 15 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 15 minutes

Variations

• Vegan Version: Use coconut cream and dairy-free whipped topping in place of the heavy cream and dairy products for a vegan-friendly version of this pie.

• Chocolate Coconut Cream Pie: Add a layer of chocolate ganache to the crust before adding the coconut filling for a delicious chocolate twist.

• Lime Coconut Cream Pie: Add the zest of one lime to the filling for a zesty citrus flavor to complement the coconut.

Storage/Reheating

• Storage: Store the pie in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze the pie for up to 1 month. Let it thaw in the refrigerator before serving.

• Reheating: No need to reheat—this pie is best served chilled.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can use unsweetened coconut, but you may need to add a little extra sugar to the filling to achieve the right sweetness.

Can I make the filling ahead of time?

Yes, the filling can be made ahead and stored in the refrigerator for a couple of days before assembling the pie.

Can I use a store-bought crust?

Yes, you can use a pre-made graham cracker crust if you’re short on time. However, making your own crust adds a nice homemade touch and a bit of extra flavor.

How do I keep the whipped cream from deflating?

Make sure the bowl and beaters are chilled before whipping the cream, and don’t overwhip it. Stop whipping once soft peaks form, as overwhipping can cause the cream to turn into butter.

Conclusion

No Bake Coconut Cream Pie is the perfect dessert for anyone who loves the sweet, tropical flavor of coconut. With its creamy filling, buttery graham cracker crust, and whipped cream topping, it’s a showstopper that’s as easy to make as it is delicious. This pie will become a go-to recipe for gatherings, holidays, or just a simple treat to enjoy with family and friends!

No Bake Coconut Cream Pie

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8-10 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

No Bake Coconut Cream Pie is a refreshing, creamy dessert with a rich coconut filling, a crunchy graham cracker crust, and a fluffy whipped cream topping. This easy, no-bake pie is perfect for warm days, summer gatherings, or when you’re craving a tropical treat. It’s a simple yet indulgent dessert that comes together in no time without turning on the oven.

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 graham crackers)

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Coconut Cream Filling:

• 1 can (13.5 oz) full-fat coconut milk

• 1 cup heavy cream

• ½ cup granulated sugar

• 3 large egg yolks

• 1 ½ tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut (plus extra for garnish)

• Pinch of salt

For the Topping:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

   • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

   • Press the mixture into the bottom and up the sides of a 9-inch pie dish.

   • Chill the crust in the refrigerator while you prepare the filling.

2. Make the Coconut Cream Filling:

   • In a medium saucepan, whisk together coconut milk, heavy cream, sugar, and salt. Heat over medium heat, stirring constantly, until the mixture is hot but not boiling.

   • In a separate bowl, whisk the egg yolks until smooth. Gradually add ½ cup of the hot coconut mixture into the yolks to temper them, then slowly pour the egg mixture back into the saucepan.

   • Stir constantly and cook for 2-3 minutes until the mixture thickens to a pudding-like consistency.

   • Remove from heat, then stir in vanilla extract and shredded coconut. Let it cool for 5-10 minutes.

3. Assemble the Pie:

   • Pour the coconut cream filling into the chilled graham cracker crust, smoothing the top with a spatula.

   • Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to firm up.

4. Make the Whipped Topping:

   • In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

   • Spread the whipped cream over the chilled coconut cream filling.

5. Garnish and Serve:

   • For garnish, toast some shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle it over the whipped cream topping for extra texture and flavor.

   • Slice and serve chilled.

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Notes

Vegan Version: Use coconut cream and dairy-free whipped topping for a vegan-friendly pie.Chocolate Coconut Cream Pie: Add a layer of chocolate ganache before adding the coconut filling for a chocolate twist.Lime Coconut Cream Pie: Add the zest of one lime to the filling for a zesty citrus complement.