This No Bake Coconut Cream Pie recipe is perfect for those who love the taste of coconut and crave a creamy, indulgent dessert. The best part? It requires no baking! With just a few simple ingredients and a little bit of time, you can whip up a heavenly pie that will have your taste buds dancing for joy.
The combination of a buttery graham cracker crust, a luscious coconut cream filling, and a fluffy whipped cream topping is simply irresistible. So, if you’re looking for a quick and easy dessert that will impress your family and friends, look no further than this delectable No Bake Coconut Cream Pie!
Ingredients for Making This Recipe
- 1 9-inch prepared refrigerated pie crust (or your favorite pie crust recipe)
- 14 oz. can sweetened condensed milk
- 1 cup cold milk
- 2 – 3.4 oz. boxes instant coconut cream or vanilla pudding mix (MUST be instant pudding!)
- 1 1/2 cups shredded sweetened coconut
- 8 oz. container Cool Whip or whipped topping (thawed)
- 1 cup toasted coconut (optional garnish)
Instructions for Making No Bake Coconut Cream Pie
- Arrange the pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
- Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
- Bake at 425 degrees for 10-12 minutes, or until edges are browned.
- Remove from heat, carefully remove parchment and pie weights, and cool completely.
- Meanwhile, prepare the filling. In a large bowl, whisk together sweetened condensed milk, milk, pudding mix, and coconut.
- Fold in whipped topping.
- Pour into the prepared pie crust. The pie crust will be VERY full, but it will all fit if you just keep building it up in the center. Be careful not to let the filling seep over the edges of the crust.
- Refrigerate until set, at least 2 hours.
- If desired, garnish with additional whipped cream and toasted coconut.
- Cut and serve.
Tips for Perfecting the Recipe
Quality Ingredients: Use high-quality ingredients, especially for key components like coconut cream or extract, as they significantly impact the flavor.
Chill the Crust: If using a no-bake crust, ensure it’s well chilled before adding the filling. This helps the crust to set and hold its shape better.
Smooth Filling: For a creamy and smooth filling, thoroughly mix the pudding mix and milk to avoid lumps. If using coconut, ensure it’s finely shredded for a consistent texture.
Coconut Flavor: To enhance the coconut flavor, consider using coconut milk in place of regular milk in the pudding mix. You can also add a bit of coconut extract.
Whipped Topping: Gently fold in the whipped topping to keep the filling light and fluffy. Overmixing can cause the filling to lose its airy texture.
Chill Before Serving: Allow the pie to chill in the refrigerator for several hours, ideally overnight. This helps the pie to set properly and makes it easier to slice.
Garnish: Top the pie with toasted coconut flakes for added texture and flavor. You can also add a dollop of whipped cream before serving.
Serving Temperature: Serve the pie chilled. It not only tastes better but also holds its shape when slicing.
Storage: Store any leftovers in the refrigerator, covered, to keep the pie fresh.
Experiment with Crusts: While traditional graham cracker crusts are common, don’t hesitate to try different types like Oreo or shortbread for a twist.
Serving Suggestions
Whipped Cream Topping: Add a dollop of freshly whipped cream on top of each slice when serving. This adds a light and airy texture that complements the creamy filling.
Toasted Coconut Garnish: Sprinkle toasted coconut flakes over the pie or on individual slices for a crunchy contrast and enhanced coconut flavor.
Fruit Pairings: Serve slices of the pie with tropical fruits like pineapple, mango, or slices of banana. These fruits pair well with the coconut flavor and add a fresh element to the dessert.
Chocolate Drizzle: For a touch of chocolate, drizzle some melted chocolate or chocolate syrup over the pie slices. Coconut and chocolate are a classic combination.
Warm Sauce: Serve the pie with a warm caramel or vanilla sauce. The warmth of the sauce contrasts nicely with the cool, creamy pie.
Ice Cream Side: A scoop of vanilla or coconut ice cream alongside the pie makes for a decadent serving option.
Mini Pies: If you prefer individual servings, consider making mini coconut cream pies using muffin tins. This is especially great for parties or gatherings.
Beverage Pairings: Pair the pie with a cold glass of milk, a cup of hot coffee, or even a tropical-inspired cocktail or mocktail.
Mint Garnish: A sprig of mint can add a pop of color and a refreshing note to each slice.
Dust with Powdered Sugar: For a simple yet elegant touch, lightly dust the top of the pie or individual slices with powdered sugar.
Frequently Asked Questions
Can I make the pie ahead of time?
Yes, you can make a No Bake Coconut Cream Pie ahead of time. It’s actually recommended to allow the pie to set properly in the refrigerator, ideally for a few hours or overnight.
How do I store the pie, and how long will it last?
Store the pie in the refrigerator, covered with plastic wrap or in an airtight container. It typically lasts for up to 3-4 days.
Can I freeze No Bake Coconut Cream Pie?
Yes, you can freeze the pie, although the texture might change slightly upon thawing. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
What can I use instead of Cool Whip?
You can use homemade whipped cream as a substitute for Cool Whip. Simply whip heavy cream with a bit of sugar until it forms stiff peaks.
Can I use something other than a graham cracker crust?
Absolutely! You can use a variety of crusts such as Oreo, shortbread, or even a pre-made pastry crust for a different flavor profile.
How do I get clean slices when cutting the pie?
For clean slices, use a sharp, thin knife dipped in hot water and wiped dry between cuts.
Can I make this pie gluten-free?
Yes, to make it gluten-free, use a gluten-free crust and ensure that all other ingredients, like pudding mix, are gluten-free.
Is it possible to make this pie dairy-free?
Making a dairy-free version is challenging but possible. Use dairy-free milk alternatives and a dairy-free whipped topping. However, this might alter the taste and texture.
Can I add extra ingredients to the filling?
Yes, you can customize the filling by adding ingredients like pineapple chunks, nuts, or chocolate chips for added texture and flavor.
Why is my pie not setting properly?
If your pie isn’t setting, it might be due to insufficient chilling time or incorrect proportions of ingredients. Make sure to follow the recipe closely and allow ample chilling time.
No Bake Coconut Cream Pie
INGREDIENTS
- 1 9- inch prepared refrigerated pie crust or your favorite pie crust recipe
- 14 oz. can sweetened condensed milk
- 1 cup cold milk
- 2 – 3.4 oz. boxes instant coconut cream or vanilla pudding mix MUST be instant pudding!
- 1 1/2 cups shredded sweetened coconut
- 8 oz. container Cool Whip or whipped topping thawed
- 1 cup toasted coconut optional garnish
INSTRUCTIONS
- Arrange the pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
- Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
- Bake at 425 degrees for 10-12 minutes, or until edges are browned.
- Remove from heat, carefully remove parchment and pie weights, and cool completely.
- Meanwhile, prepare the filling. In a large bowl, whisk together sweetened condensed milk, milk, pudding mix, and coconut.
- Fold in whipped topping.
- Pour into the prepared pie crust. The pie crust will be VERY full, but it will all fit if you just keep building it up in the center. Be careful not to let the filling seep over the edges of the crust.
- Refrigerate until set, at least 2 hours.
- If desired, garnish with additional whipped cream and toasted coconut.
- Cut and serve.
