This No-Bake Coconut Cream Pie is absolutely divine!
The coconut cream custard filling is the perfect texture with just enough sweetness--but not too sweet-- and the homemade Chantilly Whipped Cream and toasted coconut sprinkles add even more flavor and texture!
This is my favorite dessert, especially after homemade Southern Fried Catfish!
This is an old-fashioned coconut pie recipe came to me from my sweet Mom. When she was an administrator at an area high school, one of the parents, Mrs. Ford, brought this No-Bake Coconut Cream Pie to her every Friday!
After a long week of dealing with high-school kids and their shenanigans, she was certainly due for a break and this cream pie was just the ticket!
What you'll need
This pie uses simple ingredients you probably already have in your kitchen!
Use a prepared pie dough (those roll-out ones Pillsbury™ makes) and a 9"- inch pie dish.
If all you have is an 8" pie pan, read the recipe notes to see how to adapt the recipe to the smaller size crust.)
You do have to bake the shell at a 375ºF oven for 13-15 minutes, but that's it! Turn the oven off!
How to make it
Set the prepared pie crust out on the counter to soften and put a metal mixing bowl and metal whisk in the freezer before you start. (The metal bowl and whisk are for the whipped cream you'll make later.)
Separate four egg yolks and lightly beat; set aside
Roll the prepared pie crust into an ungreased 9" inch pie pan (if the dough cracks when you unroll it, put a little water on your fingers and pinch the dough back together.)
Bake it at 375ºF for 13 - 15 minutes; remove from oven and set aside
Heat 2 cups of milk and add to flour mixture; combine
Add this mixture back into saucepan; add egg yolks, coconut, vanilla and butter; cook till thick; allow to cool; scoop cooled mixture into pie shell; refrigerate
How to make Whipped Cream
Homemade whipped cream is easy to make and takes about 7 -8 minutes to whisk the vanilla extract, sugar and cream into a puff of delight!
Whisk ingredients for 7-minutes (until stiff peaks form) then apply to Coconut Cream Pie.
You can make the whipped cream ahead of time and refrigerate it until ready to serve!
How to toast coconut for No-Bake Coconut Cream Pie
This No-Bake Coconut Cream pie looks pretty when sprinkled with toasted coconut. The process of toasting coconut takes about 3 minutes.
Start with a large dry skillet (aluminum or non-stick; not cast-iron)
Set the stove temperature to around medium
Place the shredded coconut in a flat layer on the skillet
Allow the coconut to cook (you'll hear it "sizzle")
Using a spatula, move the coconut flakes around the skillet to keep them from burning
Once coconut is toasted (you'll smell it), yank the skillet off the stove and immediately put the toasted coconut on a plate to cool
If you're craving more Southern Sweets, try making a Southern Pecan Pie!
- Southern Pecan Pie
- Old Fashioned Chocolate Pie
- Orange Creamsicle Icebox Pie
- No Bake No Egg Lemon Icebox Pie
- Salted Caramel Cheesecake
- Classic Buttermilk Pie
Pie and Filling Ingredients
- 2 cups sugar , granulated
- ½ cup flour , all purpose
- ¼ teaspoon salt , table salt
- ½ cup cold milk , 2% or whole
- 2 cups scalded milk (181ºF), 2% or whole
- 4 large egg yolks
- 1 tablespoon butter , unsalted
- 1½ teaspoons vanilla extract
- 1¼ cups coconut plus more for garnish
- 1 9"-inch pie crust (the kind you roll-out; Pillsbury makes them 2 to a box)
Whipped Cream Ingredients
- 1 cup heavy cream
- 2 tablespoons sugar granulated or powdered (See Recipe Notes: Sugar)
- 1 teaspoon vanilla extract
- Set prepared, roll-out pie crust on the counter to soften1 9"-inch pie crust
- Separate 4 egg yolks; beat lightly with a fork; set aside4 large egg yolks
- Place metal mixing bowl and metal whisk (or beaters) in freezer (this is for the Whipped Cream)
- Roll the softened, prepared pie crust into an ungreased 9" inch pie pan
- Bake crust in 375ºF for 13 - 15 minutes or until lightly golden; set aside
Make the Pie Filling
- In a large bowl, combine sugar, flour, salt and the cold milk; set aside2 cups sugar, ½ cup flour, ¼ teaspoon salt, ½ cup cold milk
- In a large saucepan on medium-low temperature, heat 2 cups of milk until the temperature of the milk reaches 181ºF (this is scalded milk) See Recipe Notes: Scalded Milk2 cups scalded milk
- Gradually add scalded milk to flour mixture, stirring constantly
- Transfer the milk/flour mixture back to the large saucepan See Recipe Notes: Cooking the Pie Filling
- Add egg yolks, butter, vanilla and coconut4 large egg yolks, 1 tablespoon butter, 1½ teaspoons vanilla extract, 1¼ cups coconut
- Stirring constantly, cook on medium heat until mixture begins to thicken (be patient)
- The minute the pie filling is thick, remove the pan from the heat
- Pour cooled pie filling (custard) into baked pie shell
- Place pie in refrigerator for at least 1 hour (I recommend 3 hours)
Make Whipped Cream
- Remove metal bowl and metal whisk (or beaters) from freezer
- Add sugar, vanilla extract and heavy cream to bowl1 cup heavy cream, 2 tablespoons sugar, 1 teaspoon vanilla extract
- Whisk together until the mixture forms stiff peaks; spready whipped cream over pie filling
Toast Coconut for Garnish
- Put one cup of coconut in a dry skillet; heat skillet to medium
- Allow coconut to toast in skillet; continually stir the coconut so it does not burn
- Pour toasted coconut onto plate and allow to cool
- Sprinkle over whipped cream topping prior to serving