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Creamy No-Bake Coconut Cream Pie Recipe Easy Homemade Dessert with Graham Cracker Crust

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A quick and easy no-bake coconut cream pie with a buttery graham cracker crust and a silky, creamy coconut filling. Perfect for hot days and last-minute desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 2 cups whole milk (can swap with almond or coconut milk for dairy-free version)
  • 1 cup canned coconut milk (full fat)
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut (toasted lightly, optional but recommended)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • Toasted coconut flakes (optional garnish)
  • Fresh mint leaves (optional garnish)

Instructions

  1. Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until moistened. Press firmly into a 9-inch pie dish. Chill for at least 15 minutes.
  2. Toast the Coconut (optional): Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for about 5 minutes, stirring once halfway. Cool.
  3. Prepare the Coconut Cream Filling: In a saucepan, whisk together whole milk, canned coconut milk, sugar, and cornstarch until smooth. Lightly beat egg yolks in a separate bowl. Slowly pour about ½ cup of milk mixture into yolks, whisking constantly to temper.
  4. Pour tempered yolks back into saucepan with remaining milk mixture. Cook over medium heat, whisking constantly, until thickened and bubbling (7-10 minutes). Remove from heat, stir in vanilla extract and toasted coconut. Cool for 10-15 minutes, stirring occasionally.
  5. Whip the Cream: Beat cold heavy cream with powdered sugar until stiff peaks form (3-5 minutes).
  6. Fold Whipped Cream into Filling: Gently fold whipped cream into cooled coconut mixture in three additions using a rubber spatula.
  7. Assemble the Pie: Pour filling into chilled crust and smooth top. Cover loosely and refrigerate at least 4 hours or overnight.
  8. Garnish and Serve: Sprinkle toasted coconut flakes and fresh mint leaves on top if desired. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Press crust firmly and chill well to prevent sogginess. Temper egg yolks carefully to avoid scrambling. Whip cream to stiff peaks and fold gently to keep filling light. Toast coconut for extra flavor. Overnight chilling improves flavor and texture.

Nutrition

Keywords: no-bake, coconut cream pie, graham cracker crust, easy dessert, homemade pie, creamy pie, summer dessert

Find it online: https://emmaoven.com/creamy-no-bake-coconut-cream-pie-recipe-easy-homemade-dessert-with-graham-cracker-crust/