Easy No-Bake Coconut Cream Pie Recipe Perfect for Easter Dessert
A quick and easy no-bake coconut cream pie with a buttery graham cracker crust, silky coconut filling, and fluffy whipped cream topping, perfect for Easter or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 8 ounces (225g) cream cheese, softened
- 1 cup (240ml) full-fat coconut milk
- 1/2 cup (60g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (90g) sweetened shredded coconut, toasted
- 1 tablespoon cornstarch
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- Toasted shredded coconut for garnish
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and stir until mixture resembles wet sand. Press evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for about 15 minutes.
- Toast the coconut: Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Remove from heat and let cool.
- Prepare the filling: In a large bowl, beat softened cream cheese with powdered sugar until creamy and smooth (about 2 minutes). Slowly add full-fat coconut milk and vanilla extract, beating until combined. Sprinkle cornstarch over the mixture and beat well to incorporate. Fold in half of the toasted shredded coconut gently with a spatula.
- Assemble the pie: Pour the filling into the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Prepare the whipped topping: Before serving, whip cold heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the set filling.
- Garnish and serve: Sprinkle the remaining toasted coconut over the whipped cream. Slice and enjoy chilled.
Notes
If the filling is too soft after chilling, place the pie in the freezer for 10 minutes to firm it up without freezing solid. Keep cream cheese and coconut milk at room temperature before mixing to avoid lumps. Toast shredded coconut slowly and evenly to avoid burning. Whip cream just before serving for best texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: no-bake, coconut cream pie, Easter dessert, easy pie, creamy pie, toasted coconut, whipped cream topping