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Joyful No Bake Coconut Cream Pie Secrets in 25 Min

No Bake Coconut Cream Pie
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Enjoy this classic No Bake Coconut Cream Pie. We captured the taste of a perfect tropical dessert with a creamy, stable filling that brings back sweet memories.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 cups cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup cream of coconut (not coconut milk)
  • 1 cup shredded sweetened coconut, toasted, plus more for topping

Instructions

  1. Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Mix in melted butter until crumbs are moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 30 minutes.
  2. In a large bowl, beat heavy whipping cream until soft peaks form. Set aside.
  3. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Gradually beat in sweetened condensed milk until fully combined.
  5. Mix in cream of coconut and 1 cup of toasted shredded coconut into the cream cheese mixture.
  6. Gently fold the whipped cream into the coconut mixture until just combined. Do not overmix.
  7. Spoon the filling evenly into the chilled crust.
  8. Cover the pie loosely with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, to allow the filling to set completely.
  9. Before serving, sprinkle the top generously with additional toasted shredded coconut.

Notes

  • Toasting the coconut enhances the flavor significantly. Spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • Using cold heavy cream is crucial for achieving stiff whipped cream.
  • This pie relies on chilling time to set firm, so plan ahead.

Nutrition

Find it online: https://delishdiarist.com/no-bake-coconut-cream-pie-recipe/