
Description
This No-Bake Coconut Cream Pie is a cool and creamy dessert that’s perfect for coconut lovers. With a buttery graham cracker crust, a silky coconut custard filling, and topped with whipped cream and toasted coconut flakes, this pie will satisfy your sweet tooth in the most delicious way. It’s simple to make and doesn’t require any baking—just chill and serve!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Coconut Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups cold heavy whipping cream
- 1 cup coconut milk
- 1 ½ cups shredded sweetened coconut
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
For Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ cup toasted coconut flakes (for garnish)
Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Stir in the melted butter until the mixture is evenly moistened.
- Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish to form a crust.
- Refrigerate the crust for about 30 minutes to help it set while you prepare the filling.
Step 2: Make the Coconut Cream Filling
- In a medium saucepan, combine the coconut milk, sweetened condensed milk, and shredded coconut. Cook over medium heat, stirring occasionally, until the mixture begins to simmer.
- In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt.
- Slowly pour a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs (stir constantly to prevent curdling). Gradually add the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
- Cook the mixture over medium heat, stirring constantly until it thickens (about 3-5 minutes). Once thickened, remove from heat and stir in the butter and vanilla extract.
- Pour the coconut filling into the prepared graham cracker crust, smoothing it into an even layer.
- Refrigerate the pie for at least 4 hours or overnight until the filling is set.
Step 3: Prepare the Whipped Cream Topping
- In a large mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
- Once the pie has chilled and set, spread the whipped cream on top of the coconut filling.
Step 4: Add the Toasted Coconut
- Sprinkle the top of the pie with toasted coconut flakes for added texture and flavor. To toast coconut, spread it in a thin layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Step 5: Serve and Enjoy
- Slice and serve this refreshing, no-bake coconut cream pie chilled. Enjoy the creamy, coconut-packed goodness!
Nutrition (Per Slice – Approximate)
- Calories: 320
- Protein: 4g
- Carbohydrates: 36g
- Fat: 21g
- Sugar: 26g
- Fiber: 2g
Tips & Variations
- For a Richer Flavor: You can add a tablespoon of dark rum or coconut extract to the filling for extra coconut flavor.
- Crust Variation: Use a pre-made graham cracker crust or try using an Oreo crust or shortbread crust for a different flavor profile.
- Add More Toppings: Top the pie with shaved chocolate, fresh fruit, or crushed cookies for extra texture and flavor.
- Make Ahead: This pie can be made ahead and stored in the fridge for up to 3-4 days, making it a perfect option for parties or gatherings.
Saving & Storage
- Refrigeration: Store any leftovers in the refrigerator for up to 3 days. Keep the pie covered with plastic wrap or foil.
- Freezing: You can freeze the pie for up to 1 month, but the texture may change slightly upon thawing. Let it thaw in the fridge for several hours before serving.
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