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From the crunchy graham cracker crust to the fluffy, coconut-packed filling, this coconut cream pie is a coconut lover’s dream.
If you’ve ever wished you could have a big slice of creamy coconut pie without turning on the oven, you’re in luck. This No Bake Coconut Cream Pie is here to grant that wish!
It’s one of those pie recipes that’s perfect for a hot summer day—or any time you want something cool and comforting without breaking a sweat in the kitchen.
When I found out there was a no-bake version of this pie, I nearly fell over. No fussing with hot ovens or pie weights? Count me in!
Ever since, I’ve been on the lookout for the best coconut cream pie recipe I can find. This one, with its light and airy coconut cream pie filling, might just take the crown.
Seriously! There’s something special about opening your freezer and seeing a full, creamy pie just waiting to be devoured. Am I right??
It’s like the dessert version of a fairy godmother. (HAHA!) Ready to make your day magical whenever you need a pick-me-up.
If you’re craving that silky coconut flavor, this coconut cream pie is a tasty option that brings the tropics right to your table. Let’s get started!
Some of our other favorite PIE RECIPES we have on our site include: Easy Miniature Lemon Meringue Pies Recipe, Easy Creamy Tiramisu Pie Recipe, and Creamy No-Bake Lemon Cream Pie Recipe.
WHY THIS RECIPE WORKS:
- No Oven Needed: This pie sets in the freezer, so you don’t have to bake your crust or heat up the kitchen.
- Creamy Coconut Filling: By combining cream of coconut, softened cream cheese, and whipped topping, you get a smooth, coconutty center that’s light but still rich.
- Easy Graham Cracker Crust: The graham cracker crumbs mix with butter and coconut flakes for a crunchy base.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Unsalted butter
- Sweetened flaked coconut
- Granulated sugar
- Cream cheese
- Cream of coconut
- Sweetened coconut flakes
- Whipped topping
HOW TO MAKE COCONUT CREAM PIE:
- In a large bowl, stir together the graham cracker crumbs, melted butter, coconut, and granulated sugar until well combined.
- Press this mixture into a 9 or 10-inch pie plate. Press the crumbs down in the bottom of the plate and up the sides, making sure they are compact to form a crust. I like to use the bottom of a flat object like a measuring cup to do this.
- Place the crust in the freezer while you make the filling.
- In a large bowl with an electric hand mixer, whip the cream cheese until smooth.
- Add the cream of coconut and coconut flakes and mix until combined. If there are a few little pieces of cream cheese that are not completely mixed in, that’s okay.
- Add the whipped topping and fold it in; it may take a few minutes to combine the mixture fully.
- Pour the filling into the pie crust and smooth out the top.
- Cover with plastic wrap and place the pie in the freezer for at least 6 hours or until frozen.
- Before serving, take the pie out the freeze and let it stand at room temperature for 15 minutes before slicing, it will make taking the pie out easier.
- Cut and serve, garnish with whipped cream and more coconut flakes if desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A PREMADE CRUST?
Yes! A store-bought graham cracker crust or flaky pie crust can save you time. I
f you go with premade, you can often find them in a 9-inch size, so the filling will fit just right.
It’s a quick way to get this pie on the table even faster.
CAN THIS BE MADE AHEAD?
Definitely. Since this dessert hangs out in the freezer for at least 6 hours, making it ahead is actually the best approach.
The pie will keep well, so you can prep it the day before a party or family dinner.
ANY ADDITIONS?
A little extra coconut? Yes please! It’s a flavor I can’t get enough of, haha!
- Toasted coconut sprinkled on top of the pie for a crunchy finish.
- A drizzle of chocolate syrup for a “coconut-chocolate candy bar” flavor.
- A little vanilla extract added to the filling for extra sweetness.
- A layer of banana cream pie filling beneath the coconut mixture to create a fun mash-up.
- A teaspoon of coconut extract in the crust for a bigger coconut punch.
- Chopped macadamia nuts for a tropical, nutty twist.
- A swirl of pudding mix (like vanilla) in the filling for even more creaminess.
- Some fresh fruit slices—mango or pineapple—on the top of the pie.
- A dollop of homemade whipped cream with heavy cream to replace store-bought whipped topping.
- A sprinkle of shaved white chocolate for a fancy finish.
ANY SUBSTITUTIONS?
Feel free to change things up as you will.
- Unsweetened coconut in place of sweetened if you want less sugar in the crust and filling.
- Melted butter can be replaced with coconut oil for a stronger coconut flavor in the crust.
- Whole milk or coconut milk for part of the liquid if you’d like a thinner filling. Be sure to adjust the cream of coconut amount if you do this.
- Homemade pie crust (blind bake it first if you prefer a firmer base) instead of graham crackers.
- Cool whip can be swapped out for your own whipped heavy cream. Just whip until you see stiff peaks.
- Shredded coconut can stand in for flaked coconut if that’s what you have on hand.
HOW TO STORE:
Refrigerator
If you’d like the filling softer, you can move the pie to the fridge for a few hours before serving.
However, keep in mind it might not stay as firm.
Plan to enjoy within 3-4 days for the best texture and flavor.
Freezer
This is where the magic happens!
Keep the pie tightly wrapped with a piece of plastic wrap or aluminum foil to prevent freezer burn.
It should hold up for about 2 months, though it’s so tasty, it probably won’t last that long.
DANA’S TIPS AND TRICKS:
- Press the Crust Firmly: Use the bottom of a flat measuring cup to really press the graham cracker crumbs into the pie shell.
- Soften Cream Cheese: Let the cream cheese reach room temperature before mixing.
- Be Patient: Freeze the pie for at least 6 hours. It can be tough to wait, but rushing can leave you with a half-frozen middle.
- Garnish Right Before Serving: Whether you’re adding toasted coconut or fresh fruit, do it just before you slice for the best crunch and color.
- Try Different Recipes: If you love no-bake pies, you can adapt this method to other flavors. Swap the coconut for peanut butter, chocolate pudding, or lemon filling.
- Use a Bigger Pie Plate if Needed: If you want a thicker layer of filling, use a 9-inch or 10-inch plate and double-check the height of the sides.
Coconut Cream Pie is a favorite dessert for anyone who loves an island-inspired treat with minimal work.
Enjoy every creamy bite!
If you like this recipe, you might also like:
No Bake Coconut Cream Pie
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- ¼ cup sweetened flaked coconut
- ¼ cup granulated sugar
For the filling:
- 4 ounces cream cheese softened
- 15 ounces cream of coconut
- 1/2 cup sweetened coconut flakes
- 8 ounces whipped topping thawed
Instructions
- In a large bowl, stir together the graham cracker crumbs, melted butter, coconut, and granulated sugar until well combined.1 ½ cups graham cracker crumbs, 7 tablespoons unsalted butter, ¼ cup sweetened flaked coconut, ¼ cup granulated sugar
- Press this mixture into a 9 or 10-inch pie plate. Press the crumbs down in the bottom of the plate and up the sides, making sure they are compact to form a crust. I like to use the bottom of a flat object like a measuring cup to do this.
- Place the crust in the freezer while you make the filling.
- In a large bowl with an electric hand mixer, whip the cream cheese until smooth.4 ounces cream cheese
- Add the cream of coconut and coconut flakes and mix until combined. If there are a few little pieces of cream cheese that are not completely mixed in, that’s okay.15 ounces cream of coconut, 1/2 cup sweetened coconut flakes
- Add the whipped topping and fold it in; it may take a few minutes to combine the mixture fully.8 ounces whipped topping
- Pour the filling into the pie crust and smooth out the top.
- Cover with plastic wrap and place the pie in the freezer for at least 6 hours or until frozen.
- Before serving, take the pie out the freeze and let it stand at room temperature for 15 minutes before slicing, it will make taking the pie out easier.
- Cut and serve, garnish with whipped cream and more coconut flakes if desired.
Notes
- Use the bottom of a flat measuring cup to really press the graham cracker crumbs into the pie shell.
- Let the cream cheese reach room temperature before mixing to get that smooth texture.
- Freeze the pie for at least 6 hours. It can be tough to wait, but rushing can leave you with a half-frozen middle.
- Whether you’re adding toasted coconut or fresh fruit, do it just before you slice for the best crunch and color.
- If you love no-bake pies, you can adapt this method to other flavors. Swap the coconut for peanut butter, chocolate pudding, or lemon filling.
- If you want a thicker layer of filling, use a 9-inch or 10-inch plate and double-check the height of the sides.
Nutrition
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