Creamy No-Bake Coconut Cream Pie
A quick and easy no-bake coconut cream pie with a buttery graham cracker crust, silky coconut custard filling, and toasted coconut topping. Perfect for any occasion and a crowd-pleaser with its creamy texture and tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ½ cup (45g) sweetened shredded coconut
- 6 tablespoons (85g) unsalted butter, melted
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) full-fat canned coconut milk
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) whipped cream
- ¼ cup (20g) toasted coconut flakes
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and sweetened shredded coconut. Pour in melted unsalted butter and stir until the mixture resembles wet sand and sticks together when pressed, about 3 minutes.
- Press the crust: Transfer the crust mixture into a 9-inch pie dish. Press firmly and evenly across the bottom and up the sides to form a solid base. Refrigerate for at least 15 minutes to chill and firm up.
- Make the filling base: In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 3-4 minutes with an electric mixer on medium speed.
- Add coconut milk and vanilla: Slowly pour in full-fat canned coconut milk and vanilla extract. Beat on low speed until fully combined and silky, about 2 minutes.
- Fold in whipped cream: Gently fold whipped cream into the coconut mixture using a spatula, keeping the mixture light and airy.
- Assemble the pie: Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pie dish lightly to release air bubbles.
- Chill to set: Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
- Toast the coconut topping: Spread shredded coconut flakes on a baking sheet and toast under a broiler or in a 350°F oven for 2-4 minutes until golden. Sprinkle evenly over the set pie before serving.
Notes
Use softened cream cheese for smooth mixing. Full-fat coconut milk adds richness. Whip cream to soft peaks for best texture. Toast coconut carefully to avoid burning. Chill pie overnight for best slicing. Gluten-free and dairy-free substitutions available.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: no-bake, coconut cream pie, easy dessert, creamy pie, toasted coconut, graham cracker crust, quick dessert, tropical dessert