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Coconut Cream Pie

This Easy No Bake Coconut Cream Pie combines silky coconut pudding with a buttery graham cracker crust, creating a refreshing treat ideal for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
For the Coconut Cream Filling
  • 2 cups coconut milk (or a combination with heavy cream for extra richness) Use full-fat for a richer filling.
  • 1 cup granulated sugar
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup shredded sweetened coconut (toasted for extra flavor)
  • 1 tablespoon butter
For the Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ¼ cup toasted coconut flakes (for garnish)

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs and sugar.
  2. Pour in the melted butter and mix until well combined. The mixture should resemble wet sand.
  3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  4. Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.
Make the Coconut Cream Filling
  1. In a saucepan over medium heat, combine the coconut milk, sugar, cornstarch, and salt.
  2. Stir continuously until the mixture starts to thicken (about 5-7 minutes).
  3. Once thickened, remove from heat and stir in vanilla extract, shredded coconut, and butter until well incorporated.
  4. Pour the coconut cream filling into the chilled crust, smoothing the top with a spatula.
  5. Let the pie set in the refrigerator for at least 4 hours or overnight for best results.
Whip the Cream Topping
  1. In a mixing bowl, whip the heavy cream until soft peaks form.
  2. Gradually add powdered sugar and continue whipping until firm peaks form.
  3. Spread or pipe the whipped cream over the chilled coconut cream filling.
  4. Sprinkle toasted coconut flakes on top as a delightful garnish.

Notes

Use full-fat coconut milk for a richer filling. Toasting the coconut enhances the flavor. The pie is perfect for making ahead of time and can last in the refrigerator for about 3-4 days.