Easy No Bake Coconut Cream Pie
A creamy coconut filling in a buttery graham cracker crust, this Easy No Bake Coconut Cream Pie is a tropical delight that requires no baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 285 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (200g) graham cracker crumbs
- 1/4 cup (50g) unsalted butter, melted
- 1 can (400ml) coconut milk
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon (1g) salt
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) heavy cream
- 1/2 cup (40g) shredded coconut, toasted
Instructions
- Make the Crust: In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes.
- Prepare the Coconut Filling: In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
- Add the Vanilla: Remove from heat and stir in vanilla extract. Let the mixture cool slightly, then pour it into the chilled crust. Smooth the top with a spatula.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream evenly over the coconut filling.
- Garnish with Coconut: Sprinkle toasted shredded coconut evenly over the top of the pie.
- Refrigerate & Set: Refrigerate the pie for at least 4 hours, or until set, before serving.
Notes
This pie can be served with fresh tropical fruits or a scoop of ice cream. It stores well in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://ameliasweets.com/2026/06/09/no-bake-coconut-cream-pie/