No Bake Coconut Cream Pie Recipe

I whipped up a mile high No Bake Coconut Cream Pie in minutes that is light, fluffy and mousse like, and I call it the Best Coconut Cream Pie.

I love a dessert that pretends to be fancy but is actually lazy, and my No Bake Coconut Cream Pie is exactly that. Light, fluffy, mousse-y and mile-high, it somehow feels impossible that it’s ready in minutes.

The cream cheese adds a little tang that stops the sweetness from getting cloying, and the sweetened shredded coconut gives a chewy, tropical pop in every bite. This Easy Coconut Cream Pie disappears at parties, and yes I usually tell myself I’ll only have a taste, then eat half the pan.

Try it once and you’ll keep finding excuses to make it again.

Why I Like this Recipe

– I love how creamy and airy it is like eating a cloud
– I like that I can make it ahead and not be scrambling the day of the party
– I enjoy the crunchy top because it gives the soft filling a nice contrast
– It always looks fancy enough to impress guests but its actually super simple so I dont stress

Ingredients

• Graham cracker crumbs mainly carbs, little fiber, gives sweet toasty flavor
• Unsalted butter rich source of fat adds silkiness and richness, almost no protein
• Granulated sugar pure sweetness, lots of carbs, zero fiber, makes filling very sweet
• Cream cheese creamy tangy some protein and fat helps set texture and flavor
• Sweetened condensed milk extremely sweet high sugar and calories adds caramel like richness
• Heavy whipping cream whips into airy peaks adds fat and lightness, few carbs
• Shredded coconut adds chew and tropical flavor some fiber and healthy fats, sweetened though
• Vanilla extract tiny amount adds aroma and depth no nutrition effect but essential
• Salt small pinch balances sweetness tiny sodium boosts overall flavors

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10 to 12 crackers)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 cups cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 1/2 cups sweetened shredded coconut, divided

How to Make this

1. Make the crust: stir together 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter and 2 tbsp granulated sugar until it looks like wet sand; press firmly into a 9 inch pie plate, up the sides, then chill 20 to 30 minutes (or freeze 10 minutes) so it firms up.

2. Toast 1/2 cup of the shredded coconut in a dry skillet over medium heat, stirring constantly until golden and smelling toasty; transfer to a plate to cool. This gives a better crunchy topping, so don’t walk away.

3. In a bowl beat 8 oz softened cream cheese until smooth and lump free, then add the 14 oz can sweetened condensed milk, 1 tsp vanilla and 1/4 tsp fine salt; mix until glossy and combined.

4. Chill your mixing bowl and beaters if you can, then whip 2 cups cold heavy cream with 2 tbsp powdered sugar until soft-medium peaks form; don’t go too far or it’ll get grainy.

5. Fold 1 cup of the shredded coconut into the cream cheese/sweetened milk mixture, then gently fold in the whipped cream until light and mousse-y; use a rubber spatula and stop when mostly uniform, don’t overmix or you’ll lose air.

6. Spoon the filling into the chilled crust, pile it high for that mile-high look and smooth the top with the spatula. If you want extra height, mound the filling in the center because it will settle some.

7. Sprinkle the toasted coconut on top plus a little extra raw coconut if you like texture. For clean slices, press a little more coconut around the edge for decoration.

8. Chill the pie at least 4 hours or overnight to fully set; for a faster set you can put it in the freezer for 45 to 60 minutes but don’t forget it or it’ll get too firm.

9. To serve, run a hot knife under warm water and wipe dry between cuts for perfect slices. Store covered in the fridge up to 3 days. Enjoy, it’s light, fluffy and miles high.

Equipment Needed

1. 9-inch pie plate
2. Two mixing bowls (one large for filling, one med you can chill)
3. Electric hand mixer or stand mixer with beaters
4. Measuring cups and spoons
5. Rubber spatula for folding and smoothing
6. Small dry skillet plus a plate to cool the toasted coconut on
7. Food processor or zip-top bag and rolling pin to crush graham crackers
8. Sharp knife and a kitchen towel for wiping warm knife between slices

FAQ

No Bake Coconut Cream Pie Recipe Substitutions and Variations

• Graham cracker crumbs: swap for crushed digestive biscuits or vanilla wafers, 1:1 by volume. For a chocolate twist use Oreo crumbs (omit any extra sugar), crust will be richer and darker.
• Unsalted butter: use salted butter 1:1 and skip the added salt, or use melted solid coconut oil 1:1; coconut oil gives a slightly firmer, coconutty crust so it’s great with this pie.
• Cream cheese: substitute mascarpone 1:1 for a silkier, less tangy filling, or use full-fat vegan cream cheese 1:1 if you need dairy-free; texture is very similar but flavor can be a bit different.
• Heavy whipping cream: replace with chilled full-fat coconut cream, whipped the same way, 1:1. You’ll get extra coconut flavor and a dairy-free pie, just make sure the can was refrigerated so it’s thick enough to whip.

Pro Tips

1. Chill and press the crust good and firm before filling it, seriously press up the sides so the pie holds its shape; if you need it faster pop it in the freezer for 10 minutes but dont forget it or it will be rock hard.

2. When toasting coconut stay with it the whole time, it goes from pale to burnt in like 30 seconds; pull it off as soon as it smells toasty, cool it on a plate, and keep the toasted bits separate until serving so they stay crunchy.

3. Cube the cream cheese and let it soften at room temp so you dont get lumps, beat it till glossy; chill your bowl and beaters for the whipped cream, stop at soft-medium peaks, and if you accidentally overwhip add a tablespoon of cold cream and fold it in to rescue the texture.

4. Fold gently, dont overmix or the filling will deflate; spoon it in a high mound because it settles, and for perfect slices heat a knife under hot water, wipe it dry between cuts.