No-Bake Coconut Cream Pie with Toasted Almond Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A luscious no-bake pie featuring creamy coconut custard filling in a crunchy toasted almond crust, topped with whipped cream and toasted coconut flakes. This american-inspired desserts ready in about 40 minutes layers (150g) almond flour, (45g) toasted sliced almonds, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups (150g) almond flour
• 1/2 cup (45g) toasted sliced almonds
• 3 tbsp granulated sugar
• 6 tbsp (85g), melted unsalted butter
• 1 1/2 cups (360ml) coconut milk (full fat)
• 1/3 cup (67g) granulated sugar
• 1/4 cup (32g) cornstarch
• 3 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup (40g), toasted unsweetened shredded coconut
• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups almond flour, 1/2 cup toasted sliced almonds, and 3 tablespoons granulated sugar. Stir in 6 tablespoons melted unsalted butter until mixture is evenly moistened.
2. Step 2: Press the almond mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 12-15 minutes until golden and fragrant. Cool completely on a wire rack.
3. Step 3: In a medium saucepan, whisk together 1 1/2 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1/4 cup cornstarch until smooth. Whisk in 3 large egg yolks.
4. Step 4: Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 cup toasted shredded coconut. Pour the custard into the cooled almond crust.
5. Step 5: Cover the pie surface with plastic wrap directly on the custard to prevent a skin from forming. Refrigerate for at least 4 hours until set.
6. Step 6: Before serving, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar to soft peaks. Spread whipped cream over the pie and sprinkle with additional toasted shredded coconut.