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.

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.

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.