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A slice of the dreamiest no-bake coconut cream pie

No-bake Coconut Cream Pie

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This is the dreamiest (and easiest!) no-bake coconut cream pie.
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings 12 slices
Calories 303
Author Annalise Sandberg

Ingredients

Crust:

  • 10 sheets graham crackers , yields about 1 1/2 cup crumbs (210 grams)
  • 1/3 cup shredded or flaked coconut (30 grams)
  • 3 tablespoons light or dark brown sugar
  • Pinch of salt
  • 6 tablespoons butter (85 grams), melted

Filling:

  • 1 cup heavy whipping cream (250 ml)
  • 8 ounces cream cheese (227 grams), softened to room temperature
  • 1/4 cup granulated sugar (50 grams)
  • 1/3 cup coconut milk or whole milk (80 ml)
  • 2 teaspoons coconut extract or flavoring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened or unsweetened coconut (47 grams)

Instructions

To make crust:

  • In a food processor or high powered blender, pulse graham crackers and coconut until it's a uniform crumb mixture.
  • Add brown sugar, salt and butter and pulse until combined.
  • Evenly press into a 9-inch pie plate.
  • Chill in the fridge for at least 30 minutes before filling.

To make filling:

  • With an electric mixer, beat the heavy whipping cream to medium peaks. Set aside.
  • With an electric mixer, beat the cream cheese and sugar for 2-3 minutes until smooth and creamy. Add milk and flavorings and mix until smooth.
  • Gently fold whipped cream into the cream cheese mixture in 2 additions.
  • Spread into the graham cracker crust. Top with shredded coconut.
  • Chill in the fridge for at least 2 hours, though pie will be easier to slice after 4-6 hours. This is a great dessert to make ahead! Pie will keep in the fridge for several days.

Notes

NOTES:
  • You can use either sweetened or unsweetened coconut in the crust and topping, per your preference.
  • For additional flavor, toast coconut before using. Preheat oven to 375 degrees F. Spread coconut on a sheet pan and bake until it just turns golden brown, about 4-5 minutes. Watch carefully so it doesn't burn, and give it a few stirs as it toasts.
  • You can also substitute 2 cups of frozen whipped topping (thawed) for the heavy whipped cream in the filling. Omit step #1.

Nutrition

Calories: 303kcal | Carbohydrates: 21g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 213mg | Potassium: 101mg | Fiber: 1g | Sugar: 13g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg