Here’s a simple and delicious No-Bake Coconut Cream Pie recipe — perfect for hot days when you don’t want to turn on the oven!
🥧 No-Bake Coconut Cream Pie
Ingredients:
For the crust:
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1½ cups graham cracker crumbs
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⅓ cup granulated sugar
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6 tbsp unsalted butter, melted
For the coconut cream filling:
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1 (13.5 oz) can full-fat coconut milk (well shaken)
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1 cup half-and-half (or whole milk)
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¾ cup granulated sugar
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⅓ cup cornstarch
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¼ tsp salt
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4 large egg yolks
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1½ tsp vanilla extract
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1 cup sweetened shredded coconut
For the topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
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¼ cup toasted coconut (optional, for garnish)
Instructions:
1. Make the crust:
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Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
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Chill in the refrigerator while you prepare the filling.
2. Make the coconut filling:
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In a medium saucepan, whisk together coconut milk, half-and-half, sugar, cornstarch, salt, and egg yolks until smooth.
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Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (5–8 minutes).
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Remove from heat. Stir in vanilla and shredded coconut.
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Pour the filling into the chilled crust. Smooth the top with a spatula.
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Cover with plastic wrap (pressing it directly onto the surface to prevent skin from forming) and refrigerate for at least 4 hours, or until set.
3. Make the whipped topping:
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Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Spread or pipe over the chilled pie.
4. Garnish and serve:
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Sprinkle with toasted coconut.
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Slice and serve cold!
✅ Tips:
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You can toast coconut by spreading it on a baking sheet and broiling for 1–2 minutes, watching carefully.
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For extra coconut flavor, add ½ tsp coconut extract to the filling or topping.