No Bake Coconut Cream Pie

This no bake coconut cream pie presses a coconut studded graham cracker crust into a pie plate, fills it with a whipped cream of coconut and cream cheese filling, and freezes into cool, creamy slices.

Course Dessert

Cuisine American

Keyword No Bake Coconut Cream Pie

Prep Time 15

Freeze Time 6

Total Time 6 15

Servings servings

Calories 751kcal

Author Jason Decker

Ingredients

For the crust:

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