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No Bake Coconut Cream Pie

No-Bake Coconut Cream Pie Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs (about 12 rectangles)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar

Method
 

  1. Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into a 9-inch pie plate. Chill while making the filling.
  2. 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.
  3. Pour filling into crust. Cover surface with plastic wrap. Refrigerate at least 4 hours until set.
  4. Whip heavy cream and powdered sugar to soft peaks. Spread over pie. Sprinkle with toasted coconut. Slice and serve.

Notes

This pie needs to chill for at least 4 hours, or overnight, to set completely. For the cleanest slices, use a sharp knife wiped clean between cuts. Toast the coconut fresh for the best crunch; spread it on a dry pan and stir over medium-low heat until golden.