No-Bake Coconut Cream Pie
What if you could create a show-stopping dessert without ever turning on your oven? The No-Bake Coconut Cream Pie is here to prove that simplicity can be spectacular. With its creamy coconut filling, buttery graham cracker crust, and fluffy whipped topping, this pie delivers tropical flavors in every bite—perfect for warm-weather gatherings or anytime you crave a fuss-free treat.
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- ¼ cup sugar
Coconut Filling
- 1 cup full-fat coconut milk
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 4 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
Whipped Topping
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Optional Toppings
- Toasted coconut flakes
- Chocolate shavings
Instructions
Prepare the Pie Crust
- Combine crushed graham crackers, melted butter, and sugar in a bowl.
- Press the mixture firmly into a 9-inch pie pan, ensuring an even layer.
- Chill in the refrigerator while preparing the filling.
Make the Cream Filling
- Heat coconut milk and sugar in a saucepan until the sugar dissolves.
- Whisk egg yolks and cornstarch in a separate bowl until smooth.
- Gradually temper the egg mixture by adding a small amount of warm coconut milk, stirring constantly.
- Pour the egg mixture back into the saucepan and cook over medium heat, stirring continuously, until thickened (5-7 minutes).
- Remove from heat and stir in vanilla extract and shredded coconut.
Combine the Filling and Crust
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Sprinkle additional shredded coconut on top if desired.
Chill and Set
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Add the Whipped Topping
- Whip heavy cream and powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with toasted coconut or chocolate shavings before serving.
Notes
For a richer coconut flavor, toast the shredded coconut before adding it to the filling. If you prefer convenience, a store-bought graham cracker crust works perfectly. Full-fat coconut milk ensures a luxuriously creamy texture.