Let me tell you about an amazing dessert recipe that will satisfy your coconut cravings without even using the oven. Get ready for an indulgent treat with this No Bake Coconut Cream Pie recipe. It’s a perfect balance of creamy coconut filling, topped with whipped cream, and enveloped in a buttery graham cracker crust.

This recipe is super easy and quick to make, making it an excellent option for those moments when you want a delicious dessert without the hassle of baking. So grab your ingredients, assemble the layers, and dig into a slice of this heavenly no-bake delight. Trust me, this Coconut Cream Pie will have you coming back for seconds!

Ingredients Needed for This Recipe

Crust:

1 ½ cups graham cracker crumbs
⅓ cup sugar
⅓ cup unsalted butter, melted

Coconut Cream Filling:

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt

3 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract

1 cup sweetened shredded coconut

Whipped Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar

½ teaspoon vanilla extract

Garnish:

Toasted coconut flakes

Instructions for Making No Bake Coconut Cream Pie

Prepare the Crust:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is well combined and resembles wet sand.

Press the mixture into the bottom and up the sides of a 9-inch pie plate. Make sure it is firmly packed and even.
Refrigerate the crust for at least 30 minutes to set.

Make the Coconut Cream Filling:

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
Stir in the butter, vanilla extract, and shredded coconut until the butter is melted and the mixture is smooth.
Pour the filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap, placing the wrap directly on the surface of the filling to prevent a skin from forming.

Refrigerate until the filling is set, at least 4 hours or overnight.

Prepare the Whipped Topping:

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
Carefully spread the whipped topping over the set coconut cream filling.

Garnish:

Sprinkle toasted coconut flakes over the top of the pie before serving.

Tips for Perfecting the Recipe

Use High-Quality Ingredients: The taste of your pie largely depends on the quality of the ingredients. Use fresh, high-quality coconut, and pure vanilla extract for the best flavor.

Chill the Crust: Ensure the graham cracker crust is well-chilled before adding the filling. This helps the crust to set and hold up better against the creamy filling.

Cornstarch as a Thickener: Cornstarch is essential for thickening the filling. Make sure it’s completely dissolved in the milk to avoid lumps.

Stir Constantly: When cooking the filling, stir constantly to prevent the mixture from sticking to the bottom of the pan and burning.

Cool Before Chilling: Let the filling cool slightly before pouring it into the crust. This prevents the crust from becoming too soggy.

Use Full-Fat Coconut Milk: For an even richer coconut flavor, you can substitute a portion of the whole milk with full-fat canned coconut milk.

Whip the Cream to Stiff Peaks: Be sure to whip the cream to stiff peaks so it holds its shape on top of the pie. However, be careful not to overbeat, as it can turn buttery.

Let It Set: Allow the pie to chill in the refrigerator for at least 4 hours, or overnight, to ensure the filling sets properly and slices cleanly.

Toast the Coconut Flakes: Toasting the coconut flakes for garnish enhances their flavor and adds a delightful crunch.

Serving Suggestions

Temperature: Serve the pie chilled. Remove it from the refrigerator just before serving to maintain its firm texture.

Garnish: In addition to toasted coconut flakes, consider garnishing with lime zest or slices for a tropical flair.

Accompaniments: Pair the pie with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side for an even more decadent dessert.

Beverage Pairing: A sweet, tropical cocktail or a cup of strong coffee balances the sweetness of the pie perfectly.

Special Occasions: Decorate the pie with whipped cream rosettes and fresh fruit for a festive look suitable for birthdays, holidays, or any special gathering.

Frequently Asked Questions

Can I use a store-bought crust? Yes, a store-bought graham cracker crust can be a great time-saver and works well with this recipe.

How do I store the pie? Cover the pie loosely with plastic wrap or aluminum foil and store it in the refrigerator. It will keep for up to 3 days.

Can the pie be frozen? While you can freeze the pie, the texture of the whipped cream topping may change upon thawing. If you need to freeze it, do so before adding the whipped cream topping. Thaw in the refrigerator before serving and add fresh whipped cream.

How can I make this recipe dairy-free? Substitute the whole milk and butter with coconut milk and a dairy-free butter alternative, respectively. Use a dairy-free whipped topping or coconut cream for the topping.

Why did my filling not set? The filling might not set if it wasn’t cooked long enough to activate the cornstarch fully, or if the pie hasn’t been chilled long enough. Ensure the filling comes to a boil and thickens before removing from heat, and chill the pie for at least 4 hours.

Can I use lite coconut milk? While you can use lite coconut milk for a lower-fat option, the filling may not be as rich or flavorful. For the best taste and texture, full-fat coconut milk or whole milk is recommended.

What can I do if my crust is too crumbly? A crumbly crust often means there wasn’t enough butter used to bind the crumbs together. Ensure you’re using the correct ratio of butter to graham cracker crumbs. If it’s too late, pressing the crust down firmly into the pie dish before chilling can also help.

Can I make this pie ahead of time? Yes, this pie is an excellent make-ahead dessert. Prepare and refrigerate the pie a day in advance. Add the whipped cream and garnish close to serving time for the best presentation.