No-Bake Coconut Cream Pie with Toasted Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Creamy coconut filling nestled in a crunchy toasted macadamia nut crust, topped with whipped cream and shredded coconut for tropical flair. This american-inspired desserts ready in about 45 minutes layers macadamia nuts, graham cracker crumbs, 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 420 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 macadamia nuts
• 1/2 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp, melted unsalted butter
• 2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 cup unsweetened shredded coconut
• 3 tbsp unsalted butter
• 1 1/2 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 cup, for garnish toasted shredded coconut

Instructions

1. Step 1: Preheat oven to 350°F. Spread 1 1/2 cups macadamia nuts on a baking sheet and toast for 8-10 minutes until fragrant and golden. Cool slightly, then pulse in a food processor until finely chopped but not paste.
2. Step 2: In a bowl, combine chopped macadamia nuts, 1/2 cup graham cracker crumbs, and 1/4 cup granulated sugar. Stir in 6 tbsp melted unsalted butter until mixture holds together.
3. Step 3: Press mixture firmly into the bottom and up sides of a 9-inch pie dish. Bake crust for 10 minutes until set and golden. Cool completely.
4. Step 4: In a medium saucepan, whisk together 2 cups whole milk, 2/3 cup granulated sugar, and 1/4 cup cornstarch over medium heat until smooth.
5. Step 5: In a separate bowl, lightly beat 4 large egg yolks. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper, then pour yolk mixture back into saucepan.
6. Step 6: Cook, stirring constantly, until thickened and bubbling, about 3-4 minutes. Remove from heat.
7. Step 7: Stir in 1 cup unsweetened shredded coconut, 3 tbsp unsalted butter, and 1 1/2 tsp vanilla extract until butter melts and mixture is smooth.
8. Step 8: Pour filling into cooled crust and smooth top. Cover surface with plastic wrap to prevent skin forming and refrigerate at least 4 hours until set.
9. Step 9: Before serving, whip 1 cup heavy cream with 2 tbsp powdered sugar to soft peaks. Spread whipped cream over pie and sprinkle with 1/4 cup toasted shredded coconut.