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Desserts

No-Bake Coconut Cream Pie Recipe Is Extra Delicious Thanks to This Shortcut: My Taste Test Results

It's a simplified version of the sweet and creamy summertime treat

At summer cookouts, you come for classic dishes including BBQ ribs and potato salad — but you stay for the dessert. One favorite treat that’s sure to fulfill your sugar cravings more than the rest is coconut cream pie. Featuring sweet coconut custard nestled into a crust and topped with mounds of fluffy whipped cream or meringue, this beloved dessert is summertime bliss. However, most coconut cream pie recipes are time-consuming as they require baking the crust beforehand for a crispy and flaky texture. The hassle-free shortcut: Opt for a graham crust that doesn’t require any baking but still acts as a steady pie base. Keep reading to learn how to whip up a “lazy” no bake coconut cream pie for your warm weather gatherings and potlucks.

The basics of coconut cream pie

Many coconut cream pie recipes call for partially baking, or blind-baking, the crust, especially if it contains butter and flour. Blind-baking prevents the crust from getting soggy once the coconut custard filling is added. However, doing this method also means waiting for the crust to cool before pouring in the filling. The good news: There’s a simpler way to whip up this sweet and creamy pie without needing to bake the crust.

How to make no bake coconut cream pie

This 15-Minute Coconut Cream Pie recipe from BiggerBolderBaking.com utilizes a homemade graham cracker crust that hardens in the fridge instead of the oven. This trick allows you to make the filling without fearing that the crust will burn. Plus, you don’t need to wait for the crust to cool before pouring in the coconut custard and allowing it to set. Follow the recipe below detailing how to make a delectable and easy no bake coconut cream pie. (Try this Lazy Peach Cobbler for another speedy version of a classic dessert.)

15-Minute Coconut Cream Pie

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • ¾ cup unsalted butter, melted

Filling:

  • 1 cup shredded unsweetened coconut 
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 2 eggs, beaten 
  • ¼ cup all-purpose flour
  • ½ cup sugar 
  • ¼ tsp. salt 
  • 1 tsp. vanilla extract

Whipped cream:

  • 1¼ cup heavy whipping cream, whipped

Directions:

  • Yield: 8 slices
  1. Preheat oven to 350°F then scatter shredded coconut onto baking sheet. Place in oven to toast 5 to 7 minutes. When golden brown, remove from oven.
  2. Remove coconut from oven, and set aside to cool.

For crust: 

  1. Butter and line 9-inch pie tin with 2 layers plastic wrap; allowing some to hang off sides. This ensures you can easily lift out pie once set. Set aside.
  2. Mixing melted butter with graham crumbs in large bowl. Combine until it reaches texture of wet sand.
  3. Transfer crust mixture into prepared tin and press down using your fingertips. Once graham cracker mixture is pressed into tin, place in fridge to set. While crust is setting prepare filling. 

For filling: 

  1. In medium saucepan over medium heat, whisk milk, cream, eggs, sugar, and flour until smooth. Make sure flour doesn’t get lumpy once added. 
  2. Bring to simmer over low heat, whisking constantly for 5 to 7 minutes or until thickened. Remove pan from heat and stir in salt, vanilla extract, and toasted coconut (reserving 2 tablespoons to coconut to garnish).
  3. Pour filling into pie shell and chill until firm, about 4 hours. It can be stored in fridge at this stage for up to 3 days. 

For serving:

  1. Top pie with whipped cream and sprinkle with reserved coconut flakes.
  2. Slice into 8 individual pieces and enjoy!

My taste test

Slice of no bake coconut cream pie
Alexandria Brooks

This pie was love at first slice. The toasted coconut flakes were the start of this dessert because it added a nuttiness to the custard filling. Plus, they provided extra crunch on top of the pillowy whipped cream. The crust was firm yet crumbly, which made it easy to slice and chew each piece. Another reason why this pie blew me away was because it wasn’t overly rich or sweet. Coconut cream pie recipes usually call for adding lots of sugar to the custard, giving the dessert a cloying taste. But, this recipe used enough sugar to give the pie a pleasantly sweet flavor.

One thing worth noting about the consistency of this pie is the custard filling is thick yet slightly runny. Because of this, I dipped my knife in warm water before cutting each slice for a clean finish. Although this recipe requires a little time to allow the filling to set, it’s completely worth it. Make this no bake coconut cream pie for an upcoming get-together, and watch your loved ones devour it without hesitation.


Read on for scrumptious pie recipes!

How to Make the Best-Ever Chicken Pot Pie: Chef’s #1 Trick for No More Soggy Crust

Shortcut Rhubarb Pie Recipe Makes It So Easy to Celebrate a Taste of Summer

Easy Homemade Kentucky Derby Pie Recipe Makes the Perfect Gooey Chocolate + Walnut Treat

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