No-Bake Coconut Cream Pie

A No-Bake Coconut Cream Pie is a perfect dessert when you’re craving something creamy, sweet, and coconutty without having to turn on the oven. It’s easy to make, chilled to perfection, and has that delightful coconut flavor throughout. Here’s a simple, delicious recipe for you!

No-Bake Coconut Cream Pie Recipe

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (about 12-14 graham crackers, crushed)
• 1/4 cup unsweetened shredded coconut (optional, for extra coconut flavor in the crust)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 2 cups heavy cream (divided)
• 1 (8 oz) package cream cheese, softened
• 1 cup sweetened shredded coconut
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup coconut milk (or regular milk)
• 1/4 cup cornstarch (for thickening)
• Pinch of salt

For the topping:

• 1 cup heavy cream, whipped (for topping)
• 1/4 cup toasted coconut (for garnish)
• Extra shredded coconut, if desired

Instructions:

1. Make the Crust:
   • In a medium bowl, combine the graham cracker crumbs, shredded coconut (if using), sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish (or similar size) to form a crust. Use the back of a spoon or the bottom of a glass to press it down firmly.
   • Refrigerate the crust while you make the filling, allowing it to firm up.
2. Prepare the Coconut Filling:
   • In a medium saucepan, combine 1 1/2 cups of heavy cream, coconut milk, and cornstarch. Heat over medium heat, stirring constantly to avoid lumps, until it begins to thicken (about 4-5 minutes).
   • In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
   • Slowly pour the hot cream mixture into the cream cheese mixture, whisking to combine. Continue whisking until smooth.
   • Stir in the shredded coconut and let the mixture cool slightly for 5 minutes.
3. Assemble the Pie:
   • Pour the coconut filling into the chilled graham cracker crust, smoothing the top with a spatula.
   • Cover with plastic wrap and refrigerate the pie for at least 4 hours, or overnight for the best results. The filling will set and firm up as it chills.
4. Make the Whipped Cream Topping:
   • When ready to serve, whip the remaining 1 cup of heavy cream with a hand mixer or stand mixer until soft peaks form.
   • Spread or pipe the whipped cream on top of the chilled coconut filling.
5. Garnish and Serve:
   • For extra coconut flavor and texture, sprinkle toasted coconut flakes on top of the whipped cream. To toast coconut, simply spread it out in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once or twice, until golden brown. Be careful as coconut can burn quickly.
   • Slice and serve chilled!

Optional Variations:

• Chocolate Drizzle: For an extra twist, you can drizzle some melted chocolate over the pie before serving.
• Pineapple Coconut: Mix some crushed pineapple (drained) into the filling for a tropical twist.
• Almond Coconut: Add a sprinkle of slivered almonds for extra crunch.

This No-Bake Coconut Cream Pie is creamy, dreamy, and full of coconut goodness. It’s perfect for warmer weather when you don’t want to turn on the oven but still want a satisfying, indulgent dessert. Let me know how it turns out if you decide to make it!