No-Bake Coconut Cream Pie with Toasted Coconut Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A luscious no-bake pie featuring a silky coconut cream filling in a crisp graham cracker crust, topped with golden toasted coconut flakes for a tropical finish. This american-inspired desserts ready in about 40 minutes layers graham cracker crumbs, melted unsalted butter, 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 graham cracker crumbs
• 6 tbsp, melted unsalted butter
• 2 tbsp granulated sugar
• 4 oz, softened cream cheese
• 1 cup sweetened shredded coconut
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 3 tbsp, cubed unsalted butter
• 1 tsp vanilla extract
• 1 cup, chilled heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes until set and golden. Let cool completely.
2. Step 2: Meanwhile, spread 1 cup sweetened shredded coconut on a baking sheet and toast in the oven for 5 minutes until golden and fragrant, stirring halfway. Set aside to cool.
3. Step 3: In a medium saucepan, whisk together 3/4 cup granulated sugar and 1/4 cup cornstarch until smooth. Add 2 cups whole milk gradually, stirring to combine. Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble, about 5-7 minutes.
4. Step 4: In a separate bowl, whisk 4 large egg yolks. Temper the yolks by slowly adding about 1 cup of the hot milk mixture while whisking constantly, then pour the yolk mixture back into the saucepan.
5. Step 5: Cook over medium heat, stirring continuously, until the pudding thickens further and coats the back of a spoon, about 2 minutes. Remove from heat, stir in 3 tbsp cubed unsalted butter and 1 tsp vanilla extract until smooth.
6. Step 6: Transfer the pudding to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours until set.
7. Step 7: In a chilled mixing bowl, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until stiff peaks form.
8. Step 8: Spread a thin layer of softened 4 oz cream cheese over the cooled crust. Pour the chilled coconut pudding over the cream cheese layer and smooth the top.
9. Step 9: Spread the whipped cream evenly over the pudding layer and sprinkle the toasted coconut flakes on top. Chill for an additional hour before serving.