If you want that perfect frozen dessert that is full of flavor then you have to make this No Bake Coconut Cream Pie. Tasty, delicious and absolutely easy.
Coconut Cream Pie is one of my absolute favorite pies ever. Pie is good all around in any way, shape or form but this No Bake Coconut Cream Pie is off the wall delicious.
When I don’t have to heat up the oven when it comes to baking I won’t and that makes me really happy especially in the spring and summer months when it is warmer.
I really love no bake desserts, they are absolutely delicious and are so easy to make as well. Although they take some time to set up, it is all worth it in the end.
This No Bake Coconut Cream Pie is one of our families favorite recipes, we bring it to a lot of functions and everyone seems to go crazy for it so we keep on making it.
It’s always nice to know when someone really likes your recipe and they keep asking for it over and over again so I’m finally sharing my secret being this easy Coconut Pie!
Some of our other favorite pie recipes that we have on our site include S’mores Pie, Creamsicle Jello Pie and Copycat Crack Pie.
WHY THIS RECIPE WORKS:
- With easy ingredients this comes together quickly.
- You can make your own pie crust or use a pre-bought pie crust.
- You don’t have to heat up your kitchen to make this delicious dessert.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Graham cracker crumbs
Unsalted butter
Coconut
Granulated sugar
Cream cheese
Cream of coconut
Whipped topping
HOW TO MAKE A NO BAKE COCONUT CREAM PIE, STEP BY STEP:
- 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, make 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 fridge 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 it in until combined. If there are a few little pieces of cream cheese not completely mixed in that’s okay.
- Add the whipped topping and fold it in, this may take a few minutes to get the mixture fully combined. Pour the filling into the pie crust and smooth out the top.
- Cover with plastic wrap and place the pie in the freeze 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.
One secret to this Coconut Cream Pie Recipe is that we mix coconut into the crust mixture, this really sets it off. I have always done this with anything coconut related.
So trust me, that coconut in the crust itself really makes a huge difference on the flavor. It is to die for, I promise that if you add it you will not regret it.
CAN I MAKE MY OWN WHIPPED TOPPING?
Absolutely! If you are not a fan of the store bought whipped topping you can certainly make your own. I recommend this Stabilized Whipped Topping for this recipe.
Sometimes homemade isn’t as stable as the store bought stuff so we want to make sure that it holds up to the best of it’s ability!
Since we are freezing this pie we want to make sure that the whole pie itself will stay together and this will help with that and you will have a perfect No Bake Coconut Cream Pie at the end.
Just look at this creamy and delicious Coconut Pie recipe! The crust holds up nicely and so does the filling. This is really one of our favorite pies to make.
CAN I USE TOASTED COCONUT?
Yes you can. We use regular coconut in this recipe but if you want a different texture and flavor to this pie then toasted coconut is the perfect option.
You can add it into the filling and the crust itself along with garnishing the top of the pie with it. You do have to make sure that the coconut is completely cooled before you add it to the filling.
We switch out toasted and regular a lot for this recipe and it just really depends on what mood we are in on if we want to add it or not. But it a great and flavorful addition.
WHAT IS CREAM OF COCONUT?
Cream of coconut is sweetened coconut cream that has the consistency of a thick syrup. It’s almost like sweetened condensed milk. This is not to be confused with Coconut Cream.
This is important to remember that they are NOT interchangeable in this recipe, you will need cream of coconut or you can use sweetened condensed milk with coconut extract.
Coconut Cream is unsweetened and very thick and will not work in this recipe, so make sure to read the labels when shopping for this specific ingredient.
HOW TO STORE:
This No Bake Coconut Cream Pie needs to be frozen at all times unless you are serving. This will keep in the freezer for up to one month stored in an airtight container or freezer bag.
To serve, let sit out on the countertop for about 15 minutes until slightly soft so you can cut it.
TIPS AND TRICKS:
- Use toasted coconut in replacement for the regular coconut for a different flavor and texture.
- You can make your own homemade whipped cream, I have a like to the one we like above.
- Make sure you use cream of coconut and not coconut cream, they are not interchangeable.
- You can substitute the cream of coconut with sweetened condensed milk with about 1/2 tsp coconut extract.
- Add coconut to the crust is amazing, this is optional but highly recommended.
If you are looking for that perfect summer dessert that doesn’t heat up the oven then you need to make this No Bake Coconut Cream Pie!
If you like this recipe you might also like:
If you’ve tried this NO BAKE COCONUT CREAM PIE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
No Bake Coconut Cream Pie
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 7 Tbs unsalted butter melted
- 1/4 cup sweetened flaked coconut
- 1/4 cup granulated sugar
For the filling:
- 4 oz cream cheese softened
- 15 oz cream of coconut
- 1/2 cup sweetened coconut flakes
- 8 oz thawed whipped topping
Instructions
- 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, make 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 fridge 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 it in until combined. If there are a few little pieces of cream cheese not completely mixed in that’s okay.
- Add the whipped topping and fold it in, this may take a few minutes to get the mixture fully combined. Pour the filling into the pie crust and smooth out the top.
- Cover with plastic wrap and place the pie in the freeze 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 toasted coconut in replacement for the regular coconut for a different flavor and texture.
- You can make your own homemade whipped cream, I have a like to the one we like above.
- Make sure you use cream of coconut and not coconut cream, they are not interchangeable.
- You can substitute the cream of coconut with sweetened condensed milk with about 1/2 tsp coconut extract.
- Add coconut to the crust is amazing, this is optional but highly recommended.
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