No-Bake Coconut Cream Pie
This no-bake coconut cream pie delivers all the coconut flavor you crave without turning on the oven. A buttery graham cracker crust cradles a creamy coconut custard that sets up in the fridge.
The whole dessert comes together on the stovetop in about 30 minutes, then the refrigerator does the rest. Top it with fluffy whipped cream and toasted coconut right before you serve.
What Makes This Pie So Good
The filling uses full-fat coconut milk for a genuine coconut taste that extract alone can’t match. It slices clean and feels silky, thanks to simple cornstarch thickening.
The crust is just three pantry ingredients pressed into a pie plate. No one will guess it skipped the oven. And that toasted coconut on top? The crisp edges against the cold cream make every bite work.
Ingredients
- 1 ½ cups graham cracker crumbs (about 12 rectangles): use the honey kind for a subtle sweetness
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted: this holds the crust together without baking
- 1 can (13.5 oz) full-fat coconut milk: shake well before opening; light coconut won’t set as firmly
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut: plus ¼ cup extra for toasting
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
Variations / Substitutions
- Dairy-free: swap whole milk for extra coconut milk, and whip chilled full-fat coconut cream instead of heavy cream for the topping.
- Ginger snap crust: replace graham crumbs with crushed gingersnaps for a spicier base.
- Coconut cream: if you only have coconut cream, use half coconut cream and half whole milk to keep the filling from getting too dense.
- Rum hint: stir ½ tsp rum extract into the custard with the vanilla for a subtle tropical note.
Tender Coconut Ice Cream is another reader favorite dessert worth making next.
How to Make No-Bake Coconut Cream Pie
Step 1: Press the Graham Cracker Crust
Combine the 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter in a bowl. Stir until the crumbs look evenly moist. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use a flat-bottomed measuring cup to compact it well; that keeps it from crumbling when you slice. Chill the crust while you make the filling, about 10 minutes.
The crust should feel solid under your fingers when you press it. If any loose crumbs remain, press again. You want a tight base that won’t fall apart once the heavy filling sets against it.
Step 2: Cook the Coconut Custard
In a medium saucepan, whisk together the can of coconut milk, 1 cup whole milk, ½ cup sugar, and ¼ cup cornstarch until the cornstarch dissolves. Add the 4 egg yolks and whisk again. Set the pan over medium heat. Cook, stirring constantly with a silicone spatula, until the mixture thickens and starts to bubble, about 8 to 10 minutes. You want it to reach a pudding-like consistency that coats the back of a spoon.
As it cooks, you’ll feel it get heavier against the spatula. Once it bubbles, keep stirring for 1 full minute to cook out any raw starch taste. Remove the pan from the heat. Stir in the 1 tsp vanilla and the 1 cup shredded coconut. Let the filling cool for 10 minutes, stirring a few times to keep a skin from forming.
Step 3: Pour the Coconut Filling
Take the crust out of the fridge. Pour the slightly cooled filling into the crust, spreading it evenly with the spatula. Tap the pie plate gently on the counter to settle any air pockets. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin. Refrigerate for at least 4 hours, or overnight, until completely set.
After chilling, the pie should feel firm in the center when you jiggle it. The filling will have a smooth, sliceable texture. If it’s still a bit wobbly, give it another hour.
Step 4: Top with Whipped Cream and Toasted Coconut
Just before serving, whip the 1 cup cold heavy cream and 2 tbsp powdered sugar with a hand mixer until soft peaks form. Spread it over the chilled pie or pipe it decoratively. Sprinkle a generous handful of toasted coconut flakes over the top. Toast the coconut by spreading it on a small dry skillet over medium-low heat, stirring constantly until golden, about 3 to 4 minutes; watch it closely because it burns fast.
Slice and serve right away, or keep the pie in the fridge until you’re ready. The whipped cream holds for a few hours, but for the fluffiest look, add it right before you set the pie on the table.
Tips for the Creamiest Coconut Pie
- Use full-fat canned coconut milk, not the carton kind. Light coconut milk has too much water and the pie won’t set as firmly.
- If you notice any lumps in the custard, pour it through a fine-mesh sieve before adding the shredded coconut. It’s an easy save.
- Let the custard cool for a full 10 minutes before filling the crust. Hot filling can soften the butter in the crust and make it greasy.
- Toast the coconut in a dry pan, shaking constantly. It goes from golden to burnt in seconds, so pull it off the heat as soon as it smells nutty.
- For the neatest slices, dip your knife in hot water and wipe it between cuts.
Storing Leftover Pie
Cover leftover pie loosely with plastic wrap or foil and refrigerate for up to 3 days. The crust softens slightly over time but holds together. I don’t recommend freezing this pie because the custard can weep when thawed.
Frequently Asked Questions
Can I use a store-bought graham cracker crust?
Yes, a 9-inch ready-made crust works. Skip the crust step and chill the pie after filling. The shell might be a bit shallower, so you could have a little extra filling.
Can I make this with coconut cream instead of coconut milk?
Coconut cream is thicker and will make a very dense filling. Use half coconut cream and half whole milk for a similar result, or stick with full-fat coconut milk for the best texture.
Can I freeze this pie?
Unfortunately, the filling tends to separate and become grainy when thawed. It’s best kept in the fridge and enjoyed within a few days.
Do I really need to toast the coconut on top?
It’s not mandatory, but the toasted coconut adds a nutty crunch that contrasts with the silky cream. Without it, the pie is still delicious but lacks that final texture.
No-Bake Coconut Cream Pie Recipe
Ingredients
Method
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into a 9-inch pie plate. Chill while making the filling.
- Whisk coconut milk, whole milk, ½ cup sugar, and cornstarch in a saucepan until smooth. Add egg yolks. Cook over medium heat, stirring constantly, until thickened and bubbly, 8 to 10 minutes. Remove from heat. Stir in vanilla and 1 cup shredded coconut. Cool 10 minutes.
- Pour filling into crust. Cover surface with plastic wrap. Refrigerate at least 4 hours until set.
- Whip heavy cream and powdered sugar to soft peaks. Spread over pie. Sprinkle with toasted coconut. Slice and serve.
Notes
