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Easy No-Bake Coconut Cream Pie Recipe Perfect for Summer Desserts

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A quick and fuss-free no-bake coconut cream pie with a crunchy graham cracker crust and silky coconut custard filling, perfect for warm weather and busy days.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled overnight (use the thick cream part)
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream (or dairy-free coconut whipped topping for vegan option)
  • Toasted shredded coconut (optional, for topping)
  • Fresh fruit like sliced bananas or mango (optional, for topping)

Instructions

  1. Crush about 10-12 graham cracker sheets into fine crumbs using a food processor or place them in a zip-top bag and roll with a rolling pin.
  2. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Compact tightly using the back of a spoon or bottom of a glass.
  4. Place the crust in the fridge to chill while preparing the filling.
  5. Scoop the thick cream from the chilled coconut milk can into a medium saucepan, leaving the watery part behind.
  6. Add ½ cup sugar, cornstarch, and salt to the coconut cream. Whisk well to combine.
  7. Heat the mixture over medium heat, whisking constantly to prevent lumps, until it thickens to a pudding-like consistency (about 5-7 minutes).
  8. Remove from heat and stir in vanilla extract.
  9. Transfer the warm coconut custard to a large mixing bowl and let it cool slightly (about 10 minutes).
  10. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  11. Gently fold the whipped cream into the cooled coconut custard, being careful not to deflate the mixture.
  12. Pour the filling into the chilled graham cracker crust and smooth the top with a spatula.
  13. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
  14. Before serving, sprinkle toasted shredded coconut or add fresh fruit slices on top as garnish.

Notes

Chill the coconut milk overnight to separate the cream. Whip the cream cold for best results. Fold whipped cream gently to keep filling light and airy. Chill pie overnight for best texture. Optionally bake crust for 5 minutes at 350°F for a crispier base. Use dairy-free substitutes for vegan version.

Nutrition

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

Find it online: https://junomeals.com/easy-no-bake-coconut-cream-pie-recipe-perfect-for-summer-desserts/