No bake pies are wonderful, but this no bake coconut cream pie recipe is out of this world. It is wonderfully delicious with the perfect creamy filling and an easy homemade graham cracker crust.
This no bake coconut cream pie recipe is perfect to serve as a holiday dessert, especially for those that don’t like the standard fruit pies or chocolate pies. Plus it is an easy dessert to make with its own graham cracker crust.
Our coconut cream pie is nice and airy so you might want to be careful, you might find yourself eating so much because it is so good and not a heavy pie. But, don’t be fooled it will catch up with you. Haha.
However, I would suggest doubling the pie recipe if you plan on sharing this delicious coconut pie since it will go fast! Either that or serve yourself first and everyone else later to make sure you get a piece. 😉
Recipe Ingredient Notes
To make No Bake Coconut Cream Pie, you will need the following ingredients:
- Graham cracker crumbs
- Sugar
- Melted butter
- Instant Coconut cream pudding mix
- Heavy whipping cream
- Milk, cold
- Coconut extract (optional)
- Sweetened shredded coconut
- Frozen whipped topping, thawed
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make No Bake Coconut Cream Pie Recipe
- To make the pie crust, add graham cracker crumbs, sugar, and butter all together in a bowl. Use a fork to combine all ingredients.
- Dump graham cracker crumbs into a prepared pan and press evenly in the bottom and up the sides.
- In a large mixing bowl, whisk together the pudding mixes, whipping cream, milk and coconut extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
- Pour coconut filling into the crust and spread evenly. Top with remaining coconut and keep in the fridge until serving.
Storage Instructions
Fridge: Cover the pie with or place in an airtight container and store it in the fridge for up to 4 days.
Frequently Asked Questions about Coconut Cream Pies
If you want to toast the remaining coconut that you are going to top the pie with, here’s how:
Preheat oven to 325ºF. Place shredded coconut in a single layer on a large baking sheet that has been lined with a baking mat or parchment paper.
Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes (watch carefully because one it starts to brown, it can burn very quickly!). Remove from oven and cool completely, then use as a topping for your pie.
While some might confuse the two different types of pies, but there is definitely a difference between a coconut custard pie and a coconut cream pie. From the ingredients to how the pie itself is prepared, the difference might seem small but make a big difference.
The biggest difference is that for any standard custard pie, they will be made with eggs in the base and therefore have to be baked. However, cream pies do not, they have a cream base and are not baked.
Cream pies are best when they are freshly made, however they can last 3-4 days when they are stored in the fridge covered loosely with plastic wrap. After that they tend to be deflated and the crust is soggy.
I also like to place mine in my cake storage container so then none of the delicious topping gets disturbed. It is important to store the cream pie in the fridge or it will not last for more than 5-6 hours.
Enjoy More Delicious Pie Recipes
Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!
No Bake Coconut Cream Pie
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 Tablespoons melted butter
- 2 packages instant coconut cream pudding mix, (3.4 ounces each)
- 1 ½ cups cold heavy whipping cream
- 1 cup cold 2% Milk
- 1 teaspoon coconut extract, optional
- 1 ½ cups sweetened shredded coconut, divided
- 1 carton frozen whipped topping, (8 ounces) thawed
Instructions
- To make the pie crust, add graham cracker crumbs, sugar, and butter all together in a bowl. Use a fork to combine all ingredients.
- Dump graham cracker crumbs into a prepared pan and press evenly in the bottom and up the sides.
- In a large mixing bowl, whisk together the pudding mixes, whipping cream, milk and coconut extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
- Pour coconut filling into the crust and spread evenly. Top with remaining coconut and keep in the fridge until serving.
Notes
Nutrition
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