Secret to the best No Bake Coconut Cream Pie (5 Steps)
Craving a creamy dessert? This easy No Bake Coconut Cream Pie recipe is a dream come true. Discover how to make this quick treat today
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 0.25 cup granulated sugar
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 can full-fat coconut cream chilled in the refrigerator overnight (13.5 oz can)
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar for topping
- 0.5 cup toasted coconut flakes for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer to chill for at least 15-20 minutes while you prepare the filling.
- Make the Filling Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy. Scrape down the sides of the bowl. Add 1 cup of powdered sugar and beat on low speed until combined, then increase to medium-high and beat until smooth. Mix in the coconut extract and vanilla extract.
- Whip the Coconut Cream: Open the chilled can of coconut cream, being careful not to shake it. Scoop out only the thick, solidified cream from the top into a separate, chilled mixing bowl, leaving the watery liquid behind (you can save it for smoothies). Using the electric mixer with clean beaters, whip the solid coconut cream on high speed until stiff peaks form, about 2-3 minutes. Gently fold the whipped coconut cream into the cream cheese mixture until just combined. Then, fold in the 1 cup of sweetened shredded coconut.
- Assemble and Chill: Remove the crust from the freezer. Spoon the coconut filling into the prepared crust and spread it evenly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely firm and set.
- Garnish and Serve: Just before serving, make the whipped topping. In a chilled bowl, beat the heavy whipping cream and 2 tablespoons of powdered sugar on high speed until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled pie. Sprinkle generously with toasted coconut flakes. Slice and serve immediately.
Notes
Chef's Secret: The key to a thick, creamy filling is to chill the can of full-fat coconut cream overnight. This causes the cream to separate and solidify at the top, which is essential for whipping.
Toasting Coconut: To toast coconut flakes, spread them in a single layer on a dry skillet over medium-low heat. Stir frequently until they are fragrant and golden brown, about 3-5 minutes. Watch them carefully as they can burn quickly!
Storage: Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time.
Toasting Coconut: To toast coconut flakes, spread them in a single layer on a dry skillet over medium-low heat. Stir frequently until they are fragrant and golden brown, about 3-5 minutes. Watch them carefully as they can burn quickly!
Storage: Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time.
