No Bake Coconut Cream Pie Recipe

I perfected an Easy Coconut Cream Pie with a mile-high twist and one surprising secret that makes it ready in minutes.

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I never thought a no bake pie could act like a showoff, but this No Bake Coconut Cream Pie does just that. It’s light, fluffy, creamy and moussey, piled mile high and somehow still ready in minutes, so you keep wondering how.

I love the contrast of a crunchy graham cracker crust with heaps of sweetened shredded coconut on top, makes each bite sing. If you’re into Easy Coconut Cream Pie posts or browsing a Coconut Pie Recipe for something impressive with hardly any fuss, this will make you pause, maybe even brag a little, because yeah it looks much harder than it is.

Ingredients

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Graham cracker crust: Crunchy, sweet base mostly carbs and sugar; adds salt and crunchy texture, not health food.
Cream cheese: Adds tang and creaminess, good protein but high in fat, so use wisely.
Sweetened condensed milk: Super sweet, loads of carbs and calories, gives rich, caramel like sweetness.
Shredded coconut: Chewy, tropical fiber and healthy fats, adds coconut flavor and slight chewiness.
Heavy whipping cream: Whips into clouds, high fat for silky texture, minimal protein or fiber.
Coconut cream (optional): Concentrated coconut richness, adds depth and coconut fat, keeps filling extra lush.
Powdered sugar: Sweetens whipped topping quickly, mostly simple carbs, no real nutrients, use sparingly.
Vanilla extract: Tiny amount adds big aroma, no calories, just a gentle flavor boost.

Ingredient Quantities

1 (9-inch) graham cracker crust, store bought

or 1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tbsp unsalted butter, melted

8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract

1 1/2 cups sweetened shredded coconut

2 cups heavy whipping cream, cold

3 tbsp powdered sugar

1/4 cup canned coconut cream or full fat coconut milk (optional)

How to Make this

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1. If you bought a 9 inch graham cracker crust skip to step 3, otherwise mix 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 6 tbsp melted butter, press firmly into a 9 inch pie pan (use the bottom of a measuring cup to compact it) and chill while you make the filling.

2. In a medium bowl beat 8 oz softened cream cheese until totally smooth, scrape the sides often so no lumps remain.

3. Pour in 1 (14 oz) can sweetened condensed milk and 1 tsp vanilla, beat until combined and creamy.

4. Stir in 1 cup of the 1 1/2 cups sweetened shredded coconut into the cream cheese mixture, reserve the rest for the topping.

5. Put a metal or glass bowl and beaters in the fridge for 10 minutes then whip 2 cups cold heavy whipping cream with 3 tbsp powdered sugar until medium to stiff peaks form; if you want extra coconut richness add the optional 1/4 cup canned coconut cream or full fat coconut milk with the heavy cream before whipping.

6. Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest with a rubber spatula until light, fluffy and well combined — do not overmix or you’ll lose the mousse texture.

7. Spoon the filling into the prepared crust and mound it up in the center if you want that “mile-high” look, smooth the edges with a spatula.

8. Sprinkle the reserved shredded coconut over the top. For a toasty top quickly toast the coconut in a dry skillet over medium heat, stirring constantly until golden, or pop under the broiler for a few seconds watching carefully.

9. Chill the pie at least 4 hours or overnight to set (or freeze 30-60 minutes for a quicker set), then slice with a hot dry knife wiping the blade between cuts for clean pieces.

Equipment Needed

1. 9-inch pie pan (or the store-bought graham crust if it came in a pan)
2. Mixing bowls, at least 2 — one medium for the cream cheese, plus a metal or glass bowl to chill for whipping cream
3. Electric hand mixer or stand mixer with beaters (for smoothing the cream cheese and whipping the cream)
4. Rubber spatula for folding, and an offset or flat spatula to smooth the top
5. Measuring cups and spoons, including a 1-cup measure you can use to press the crust down
6. Small saucepan or microwave-safe bowl to melt the butter
7. Can opener for the sweetened condensed milk
8. Small dry skillet or a broiler-safe baking sheet for toasting the coconut (your choice)
9. Sharp knife and a clean kitchen towel for heating/drying and wiping the blade between slices

FAQ

Can I make this pie ahead of time and how long will it keep? Yes, totally. You can make it a day or two ahead and keep it covered in the fridge for 2 to 3 days, maybe 4 if your fridge is cold. If you need longer, freeze the pie without the whipped topping for up to 1 month, then thaw overnight in the fridge and whip fresh cream before serving.

What if I don't have canned coconut cream, can I use coconut milk or regular cream? You can use full fat canned coconut milk instead of coconut cream, but chill it first and scoop the thickened cream off the top. If you only have regular dairy cream, that works fine too, the pie will be extra rich. Avoid light coconut milk, it makes the filling thin and less creamy.

How do I keep the crust from getting soggy? Press the graham crumbs firmly with the bottom of a measuring cup and chill the crust at least 15 minutes before filling. For an extra barrier, melt a tablespoon of chocolate and brush the cooled crust, or briefly bake the pressed crust for 7 minutes if you don't mind a tiny bit of heat. Those tricks help keep moisture from soaking in.

Can I make a gluten free or nut crust instead of graham crackers? Yes, swap the graham crumbs for 1 1/2 cups gluten free graham or crushed gluten free cookies, or use 1 1/2 cups finely ground almonds or pecans. Mix with the same 1/4 cup sugar and 6 tbsp melted butter, press and chill. If you use nuts, add a pinch of salt to balance the sweetness.

How do I get the whipped cream stable so it doesn't weep? Use a very cold bowl and beaters, start with cold heavy cream, and add the 3 tbsp powdered sugar. For extra stability stir in 1/4 cup chilled coconut cream or 1 tsp dissolved gelatin (if you want it super firm). Don't overwhip, stop at stiff peaks.

Can I make this pie dairy free or vegan? Yep. Use vegan cream cheese, canned full fat coconut milk (chilled) or coconut whipping cream, and a store bought vegan sweetened condensed coconut milk or make one by simmering coconut milk with sugar until thick. Whip chilled coconut cream or a vegan whipping cream substitute for the topping.

No Bake Coconut Cream Pie Recipe Substitutions and Variations

Graham cracker crust or 1 1/2 cups crumbs: swap with crushed vanilla wafers or shortbread cookies, use Oreo or chocolate cookie crumbs for a chocolatey pie, or try crushed pretzels for a salty-sweet twist (use a little less sugar).
8 oz cream cheese, softened: use mascarpone for a silkier filling, Neufchatel or a 50/50 mix of Greek yogurt + cream cheese to lighten it up, or vegan cream cheese for dairy-free.
1 (14 oz) can sweetened condensed milk: replace with sweetened condensed coconut milk for a dairy-free coconut-forward pie, or use homemade condensed style milk if youre out (evaporated milk + sugar reduced down).
2 cups heavy whipping cream, cold: swap with chilled full-fat canned coconut milk or coconut cream to keep things dairy-free, or in a pinch use stabilized whipped topping (like Cool Whip) though texture will differ a bit.

Pro Tips

1) Soften the cream cheese right — cut it into cubes and let it sit at room temp or zap in 5 second bursts in the microwave till just soft. If you try to beat cold cream cheese you’ll get lumps and no amount of whipping will hide em.

2) Chill everything for real before whipping the cream. Cold bowl, cold beaters, cold cream. If your whipped cream starts to look grainy, stop, add a tablespoon of cold cream and gently re-whip a few seconds. Overwhip once and you cant get back the mousse texture.

3) Folding matters more than speed. Stir a third of the whipped cream in to loosen the base, then gently fold the rest using a bottom-to-top scooping motion. Dont smash it, you want air not a dense paste.

4) Toast the coconut slowly and watch it the whole time, it browns in seconds. Use a dry skillet on medium low or a hot oven for a couple minutes and shake the pan. Let it cool on a plate so it stops cooking, then sprinkle on top for crunch and color.

5) For neat slices heat a thin knife under hot water, wipe it dry between cuts and reheat as needed. Chill the pie well first, and if you need slices fast, freeze for 30 minutes then cut. Store covered in the fridge and eat within a few days so the coconut and crust dont go soggy.

No Bake Coconut Cream Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected an Easy Coconut Cream Pie with a mile-high twist and one surprising secret that makes it ready in minutes.

Servings

servings

Calories

483

kcal

Equipment: 1. 9-inch pie pan (or the store-bought graham crust if it came in a pan)
2. Mixing bowls, at least 2 — one medium for the cream cheese, plus a metal or glass bowl to chill for whipping cream
3. Electric hand mixer or stand mixer with beaters (for smoothing the cream cheese and whipping the cream)
4. Rubber spatula for folding, and an offset or flat spatula to smooth the top
5. Measuring cups and spoons, including a 1-cup measure you can use to press the crust down
6. Small saucepan or microwave-safe bowl to melt the butter
7. Can opener for the sweetened condensed milk
8. Small dry skillet or a broiler-safe baking sheet for toasting the coconut (your choice)
9. Sharp knife and a clean kitchen towel for heating/drying and wiping the blade between slices

Ingredients

1 (9-inch) graham cracker crust, store bought
or 1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
2 cups heavy whipping cream, cold
3 tbsp powdered sugar
1/4 cup canned coconut cream or full fat coconut milk (optional)

Directions

If you bought a 9 inch graham cracker crust skip to step 3, otherwise mix 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 6 tbsp melted butter, press firmly into a 9 inch pie pan (use the bottom of a measuring cup to compact it) and chill while you make the filling.
In a medium bowl beat 8 oz softened cream cheese until totally smooth, scrape the sides often so no lumps remain.
Pour in 1 (14 oz) can sweetened condensed milk and 1 tsp vanilla, beat until combined and creamy.
Stir in 1 cup of the 1 1/2 cups sweetened shredded coconut into the cream cheese mixture, reserve the rest for the topping.
Put a metal or glass bowl and beaters in the fridge for 10 minutes then whip 2 cups cold heavy whipping cream with 3 tbsp powdered sugar until medium to stiff peaks form; if you want extra coconut richness add the optional 1/4 cup canned coconut cream or full fat coconut milk with the heavy cream before whipping.
Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest with a rubber spatula until light, fluffy and well combined — do not overmix or you'll lose the mousse texture.
Spoon the filling into the prepared crust and mound it up in the center if you want that "mile-high" look, smooth the edges with a spatula.
Sprinkle the reserved shredded coconut over the top. For a toasty top quickly toast the coconut in a dry skillet over medium heat, stirring constantly until golden, or pop under the broiler for a few seconds watching carefully.
Chill the pie at least 4 hours or overnight to set (or freeze 30-60 minutes for a quicker set), then slice with a hot dry knife wiping the blade between cuts for clean pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.