Nothing transports you to a tropical paradise like the sweet and creamy flavors of coconut. If you’re looking for a dessert that’s light, refreshing, and incredibly easy to make, this No-Bake Coconut Cream Pie is the answer. Perfect for warm summer days or as a simple dessert to impress guests, this recipe combines a crunchy graham cracker crust with a luscious coconut filling. Plus, there’s no need for an oven, making it an effortless treat! In just 30 minutes of preparation, you’ll create a pie that is sure to become a family favorite.
Preparation Time:
- Prep Time: 30 minutes
- Chill Time: 2 hours
Servings: 8 slices
Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 can (13.5 oz) coconut milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
Instructions:
Step 1: Prepare the Crust
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated and resemble wet sand.
- Transfer the mixture into a 9-inch pie dish. Using the back of a spoon or the bottom of a glass, firmly press the crumbs into the bottom and up the sides of the dish to form a crust.
- Place the crust in the refrigerator to chill while you prepare the filling.
Step 2: Make the Filling
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until combined.
- Gradually add the coconut milk, whisking continuously to avoid lumps.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon or whisk, until it thickens and begins to bubble (about 5-7 minutes).
- Remove the saucepan from the heat and stir in the vanilla extract and shredded sweetened coconut. Mix well to ensure the coconut is evenly distributed.
Step 3: Whip the Cream
- In a separate mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. This will create a fluffy and light consistency for the filling.
- Gently fold the whipped cream into the coconut mixture, ensuring not to deflate the cream.
Step 4: Assemble the Pie
- Remove the chilled crust from the refrigerator. Pour the prepared coconut filling into the crust, spreading it out evenly with a spatula.
- Smooth the surface of the pie and sprinkle a handful of shredded coconut on top for garnish, if desired.
Step 5: Chill and Serve
- Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm and set.
- Once chilled, slice the pie and serve it cold. Pair it with a dollop of whipped cream or fresh tropical fruits for an added touch.
Tips for Success:
- For added flavor, toast the shredded coconut before mixing it into the filling or sprinkling on top.
- Ensure the filling cools slightly before pouring it into the crust to avoid sogginess.
- Use full-fat coconut milk for the creamiest texture.
This No-Bake Coconut Cream Pie is a dreamy dessert that combines creamy, coconut-rich flavors with the satisfying crunch of a graham cracker crust. The no-bake method makes it a quick and easy recipe for both seasoned bakers and beginners alike. Whether it’s for a casual family dinner, a festive gathering, or just a sweet indulgence for yourself, this pie will transport you to a tropical haven with every bite.