Dessert

The Ultimate No-Bake Coconut Cream Pie

If you want a creamy, delectable pie that’s bound to be a crowd-pleaser, this no-bake coconut cream pie is just the ticket! Plus, you’ll only need 20 minutes of prep time!

So, don’t tarry, let’s get to it! Start bakin’ this pie, and I reckon you’ll be smilin’ and makin’ your taste buds do a little happy dance. This here pie is a slice of Southern heaven, and it’s just beggin’ to be enjoyed. Y’all ready?

No-Bake Coconut Cream Pie

No-Bake Coconut Cream Pie: An Easy-To-Make Dessert That Everyone Will Love!

The no-bake coconut cream pie is the perfect dessert for those who love the taste of coconut and want a dish that’s easy to make.

This pie is made with a thick and creamy coconut filling that’s topped with sweet whipped cream and toasted coconut. The best part? You don’t even need to turn on your oven! I bet this recipe is sure to become your new family favorite.

No-Bake Coconut Cream Pie

You’ll Need:

To Make These Slices Of Heaven For 8 People: (Full Measurements Listed Below)

Crust:

graham cracker crust

Custard Filling:

egg yolks
whole milk
heavy cream
toasted sweetened coconut
butter
cornstarch
salt
sugar

Toppings:

heavy cream
vanilla paste
coconut extract
icing sugar
instant vanilla pudding powder

How To Make The Ultimate No-Bake Coconut Cream Pie – Step By Step:

To Make The Custard Filling:

  1. BEAT egg yolks well in a medium bowl or glass measure; gradually stir in milk until blended.
  2. MIX sugar, cornstarch, and salt in a large, heavy saucepan.
  3. GRADUALLY stir in a small amount of the milk mixture, making a smooth paste. Gradually stir in the remaining milk mixture until blended.
  4. COOK over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil, 5 to 7 minutes.
  5. BOIL and stir for 1 minute.
  6. REMOVE from heat immediately. Add butter, vanilla paste, and coconut extract. Mix in 1 cup of toasted coconut (save the rest for topping and decoration). Cover the filling with plastic wrap.
  7. WHEN the filling has cooled down a bit, pour it into the graham cracker crust.

To Make The Topping:

PLACE the heavy cream in a bowl and whip it for about 8 minutes. Then, add the sugar, vanilla paste, and instant vanilla pudding powder, and continue to whip it for another minute or two.

Assemble The Pie:

FINALLY, top the pie with the whipped cream and sprinkle with additional coconut flakes. Refrigerate for at least 2 hours before serving.

Nutrition Facts:

Serving size: 1 serving.

Calories: Approximately 480 calories | Total Fat: 35 grams | Saturated Fat: 21 grams | Cholesterol: 190 mg | Sodium: 260 mg | Total Carbohydrates: 36 grams | Dietary Fiber: 1 gram | Sugars: 19 grams | Protein: 6 grams

Tips:

Here Are Some Good Ol’ Tips To Make Your Coconut Cream Pie Even Better:

Chill the mixing bowl: Now, don’t forget to pop the mixing bowl and beaters in the freezer for a spell before you get to whipping. Cold tools make whipping up that fluffy cream a breeze!

Prevent lumps: When you’re stirring up that coconut filling, be a vigilant whisker to keep those pesky lumps away. Slowly pour in the hot milk mix into the egg yolks while giving it a gentle stir to avoid any curdled mess.

Toasting coconut flakes: you can toast those coconut flakes in the oven or on the stovetop, but keep a close eye, ’cause they can go from golden to crispy real quick.

Frequently Asked Questions (FAQ):

1. How Long Does It Take To Make A No-Bake Coconut Cream Pie?

Well, it’s about 10–15 minutes to prepare, but then you need to let it chill in the fridge for a few hours to get that perfect set.

2. Can I Use Store-Bought Crust?

You betcha! A store-bought pie crust is perfectly fine for this no-bake beauty.

3. Can I Switch Out The Graham Cracker Crust For Something Else?

You sure can get creative with the crust! Swap out that graham cracker for a pastry crust, a chocolate cookie crust, or even a nutty one if it tickles your fancy.

4. What Do I Do If I’m Out Of Coconut Extract?

No need to worry! You can still make a delicious cake by relying on the natural coconut flavor from the toasted coconut flakes and the creamy coconut milk or cream in the filling. The pie will still have a wonderful coconut taste without the extract.

5. Coconut Milk Or Cream For Filling?

You can go with either, depending on how much coconut flavor you want.

6. Alternatives To Whipped Cream?

While whipped cream is the star, you can flirt with meringue for a change, or even try a dairy-free coconut whipped cream for that full-on coconut flair.

7. Do I Need To Refrigerate Before Serving?

Oh, yes, indeed! You must let it hang out in the fridge for a few hours until it’s all chilled and set before you dig in.

8. How To Prepare Ahead For A Special Occasion?

Make it a day ahead; just remember to add the whipped cream and toasted coconut topping right before showtime for that fresh, polished look.

9. How To Store Leftovers?

Pop any leftovers in the fridge and cover ’em up with plastic wrap or foil to keep ’em from drying out.

10. Any Fun Twists On This Recipe?

Of course! get playful with different crusts, toss in some pineapple or mango for a tropical kick, or even sneak in a bit of chocolate for that extra yum. There’s a world of possibilities, enjoy your kitchen adventure!

So Are You Ready To Roll Up Your Sleeves And Whip Up Your Very Own Coconut Cream Pie Masterpiece?

Don’t forget to snap a pic and share it on Pinterest and Facebook. We’d love to see your tasty creation! make sure to follow us for more fantastic recipes in the future! 📸🥧🤩

The Ultimate No-Bake Coconut Cream Pie

Sandra Myers The Ultimate No-Bake Coconut Cream Pie The Ultimate No-Bake Coconut Cream Pie Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 480 calories 35 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (9-inch) graham cracker crust
  • 4 egg yolks
  • 1 1/3 cups toasted sweetened coconut
  • 1 1/4 cups whole milk
  • 2 3/4 cup heavy cream
  • 2 tbsp butter
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tbsp instant vanilla pudding powder
  • 1/2 cup sugar
  • 1/4 cup icing sugar
  • 1 3/4 tsp vanilla paste
  • 1/4 tsp coconut extract

Instructions

To Make The Custard:

  1. Beat 4 egg yolks well in a medium bowl or glass measure; gradually stir in 1 1/4 cups whole milk until blended.
  2. Mix 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a large, heavy saucepan.
  3. Gradually stir in a small amount of the milk mixture, making a smooth paste. Gradually stir in the remaining milk mixture until blended.
  4. Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil, 5 to 7 minutes.
  5. Boil and stir for 1 minute.
  6. Remove from heat immediately. Add 2 tbsp butter, 3/4 tsp vanilla paste, and 1/4 tsp coconut extract. Mix in 1 cup of toasted coconut (save the rest for topping and decoration). Cover the filling with plastic wrap.
  7. When the filling has cooled down a bit, pour it into the graham cracker crust.

To Make The Topping:

  1. Place the 2 cups heavy cream in a bowl and whip it for about 8 minutes.
  2. Then add the 1/4 cup icing sugar, 1 tsp vanilla paste, and 1 tbsp instant vanilla pudding powder, and continue to whip it for another minute or two.

Assemble The Pie:

Finally, top the pie with the whipped cream and sprinkle with additional coconut flakes.

Notes

Craving more sweetness? Add extra sugar or sweetened whipped cream as a quick fix. As for timing, whip it up just before serving, especially if you're adding creamy toppings. No one likes a soggy crust!

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