When it comes to easy, breezy desserts that bring pure joy to the table, my all-time favorite is No-Bake Coconut Cream Pie. With its lush coconut filling, light-as-air whipped cream, and golden graham cracker crust, this treat always manages to wow guests and satisfy even the most demanding sweet tooth. Imagine pulling together a showstopper pie that tastes like a tropical getaway—no oven required! Whether you’re celebrating something special or just want to brighten up a weekday, you’ll find yourself coming back to this recipe again and again.
Ingredients You’ll Need
This No-Bake Coconut Cream Pie shines thanks to a handful of simple, essential ingredients. Each one works some serious magic, from building flavor to creating that signature creamy texture and beautiful appearance.
- Graham cracker crust: The buttery, slightly crunchy foundation that sets up in minutes, either store-bought or homemade for extra flair.
- Granulated sugar: Adds just the right touch of sweetness to the filling without overpowering the coconut flavor.
- Cornstarch: This unsung hero thickens the custard to the dreamiest, most sliceable state.
- Salt: Just a pinch brings out every other flavor and keeps the pie from tasting flat.
- Whole milk: Delivers creamy richness and body to the filling—don’t substitute with skim for best results!
- Egg yolks: Give velvety smoothness and extra richness to the custard layer.
- Unsalted butter: Adds lusciousness and that melt-in-your-mouth quality to the filling.
- Vanilla extract: For warmth and depth of flavor in every bite.
- Coconut extract (optional): This is your ticket to intensified coconut bliss, but it’s lovely even without.
- Sweetened shredded coconut: Delivers fabulous tropical flavor and a chewy texture throughout the filling.
- Heavy whipping cream: Whipped into pillowy clouds for the finishing touch on top.
- Powdered sugar: Brings just enough sweetness to the whipped cream without grittiness.
- Toasted coconut flakes: The beautiful (and tasty) final flourish, adding crunch and irresistible aroma.
How to Make No-Bake Coconut Cream Pie
Step 1: Create the Coconut Custard Filling
Start by whisking the granulated sugar, cornstarch, and salt together in a medium saucepan. Slowly pour in the milk, whisking all the while to fully dissolve any lumps. Place the mixture over medium heat, stirring constantly, and watch as it gently thickens and begins to bubble—this takes just 6 to 8 minutes but makes all the difference. This is when the magic of custard really happens!
Step 2: Temper and Add the Egg Yolks
While your milk mixture heats, lightly beat the egg yolks in a separate bowl. To prevent scrambled eggs in your custard, you’ll need to temper the yolks: gradually whisk in about half a cup of that hot milk mixture, then slowly pour it all back into the saucepan. This step ensures a silky, lump-free filling, so take your time and whisk with confidence.
Step 3: Finish the Filling with Flavor
Continue cooking the custard, stirring constantly for another 2 to 3 minutes until it thickens up beautifully. Off the heat, stir in the butter, vanilla extract, and coconut extract if you’re using it. Finally, fold in the sweetened shredded coconut. The kitchen will smell heavenly at this point!
Step 4: Assemble and Chill
Pour the warm coconut filling into your graham cracker crust, smoothing the top with a spatula. Let the pie cool on the counter for about 30 minutes or until it’s no longer steaming, then transfer it to the refrigerator to chill for at least 4 hours, or even overnight. This part builds the perfect texture, so resist the urge to cut in too soon!
Step 5: Whip and Top
Just before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream generously onto your chilled pie, then finish it all off with a handful of toasted coconut flakes. Every bite now has that cloud-like topping and a little bit of crunch!
How to Serve No-Bake Coconut Cream Pie
Garnishes
The classic garnish for No-Bake Coconut Cream Pie is a flurry of toasted coconut flakes—they bring color, crunch, and a boost of dreamy coconut aroma. For a little extra oomph, you can also sprinkle on some white chocolate curls or a dusting of cocoa powder for contrast.
Side Dishes
This pie is rich and celebratory on its own, but if you want to serve up a full dessert spread, offer bowls of fresh berries or a platter of tropical fruit. A good cup of strong coffee or a glass of iced tea makes a perfect pairing, balancing the pie’s creaminess with a bit of refreshing contrast.
Creative Ways to Present
To delight your guests, try making No-Bake Coconut Cream Pie in individual mini tart shells or small mason jars for cute, ready-to-serve desserts. For a festive look, drizzle the plate with melted chocolate before plating each slice. Even a sprinkle of edible flowers can turn this favorite into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the pie tightly with plastic wrap or foil and tuck it back in the fridge. It will stay fresh and delicious for up to 2 days—just note that the crust may soften slightly as it sits, but the flavor only deepens.
Freezing
For longer storage, you can freeze No-Bake Coconut Cream Pie (minus the whipped cream topping). Wrap it well in plastic and foil, and freeze for up to one month. To serve, thaw overnight in the refrigerator, then add the whipped cream and garnish just before enjoying.
Reheating
This is a no-bake, no-heat required dessert, so reheating isn’t necessary! Serve the pie chilled straight from the fridge for the best taste and texture. If it’s been frozen, give it time to thaw in the fridge before slicing.
FAQs
Can I make No-Bake Coconut Cream Pie ahead of time?
Absolutely! In fact, this pie tastes even better when made a day in advance. The flavors meld and the filling sets perfectly after an overnight rest in the fridge. Just wait to add the whipped cream and toasted coconut until just before serving.
Can I use coconut milk instead of whole milk?
You sure can! Using full-fat canned coconut milk gives the pie even more coconut flavor and can make it dairy-free as well. Just swap it 1:1 with the whole milk, and be sure to use a non-dairy whipped topping if needed.
What if I don’t have coconut extract?
No worries—the pie will still be bursting with coconut flavor from the shredded coconut alone. Coconut extract just intensifies that tropical vibe, but the dessert is absolutely wonderful either way.
How do I toast coconut flakes?
Spread your coconut flakes out on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring every couple of minutes. Watch them closely as they toast quickly, and pull them as soon as they’re golden and fragrant.
Can I use a different crust?
Certainly! If you prefer, you can use a vanilla wafer or shortbread cookie crust for a fun twist. Even an Oreo crust brings a delightful chocolate-coconut combo to this already irresistible No-Bake Coconut Cream Pie.
Final Thoughts
Few desserts are as crowd-pleasing and simple as No-Bake Coconut Cream Pie. With minimal effort and maximum flavor, it’s bound to become your new go-to whenever you crave something creamy, dreamy, and totally unforgettable. Give it a try, share it with those you love, and let this pie bring a bit of sunshine to any occasion!
Print
No-Bake Coconut Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes (plus 4 hours chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, coconutty goodness of this no-bake coconut cream pie. A luscious filling nestled in a graham cracker crust and topped with whipped cream and toasted coconut flakes, this dessert is a tropical delight!
Ingredients
Graham Cracker Crust:
- 1 9-inch graham cracker crust (store-bought or homemade)
Coconut Cream Filling:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 1/2 cups sweetened shredded coconut
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toast coconut flakes for garnish
Instructions
- Graham Cracker Crust: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the milk until smooth. Cook over medium heat until thickened. Gradually whisk in egg yolks, cook until thick. Remove from heat, add butter, extracts, and coconut. Pour into crust and chill.
- Whipped Cream Topping: Whip cream with powdered sugar until soft peaks form. Spread over chilled pie and garnish with toasted coconut flakes.
Notes
- To toast coconut, spread it on a baking sheet and bake at 325°F for 5–8 minutes, stirring occasionally until golden brown.
- Pie can be made a day ahead and stored covered in the refrigerator.
- For a dairy-free version, use coconut milk and non-dairy whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
