Look no further than the Coconut Cream Pie with Graham Crust; a no-bake masterpiece that’s rich, creamy, and bursting with tropical flavor.
As a professional food creator and dessert enthusiast, I can confidently say this pie is one of the easiest ways to impress guests without breaking a sweat. Whether you're a seasoned baker or just getting started, this Coconut Cream Pie with Graham Crust is foolproof and fabulous.
What makes it irresistible? A luscious coconut filling layered over a buttery graham cracker base, topped with airy whipped cream and a sprinkle of toasted coconut. It’s the kind of treat that earns you recipe requests on the spot.
Perfect for birthdays, barbecues, or a cozy night in, the Coconut Cream Pie with Graham Crust delivers bakery-level quality with simple, everyday ingredients. No oven needed—just a love for sweet, creamy perfection.
Treat yourself to a slice (or two). Once you try this Coconut Cream Pie with Graham Crust, you’ll want it in your dessert rotation forever.
Why This Coconut Cream Pie Recipe Is Special
The Coconut Cream Pie with Graham Crust has been passed down through generations, and every bite tells a story of comfort, simplicity, and unforgettable flavor.
What sets this recipe apart? The graham cracker crust.
It’s quick to make, perfectly buttery, and offers a delicious crunch that contrasts beautifully with the silky coconut filling. No rolling pins. No blind baking. Just a few minutes and you're halfway to heaven.
The filling? It’s the real deal.
Made with coconut milk for deep, authentic flavor, the Coconut Cream Pie with Graham Crust doesn’t rely on shortcuts. Every spoonful is smooth, rich, and undeniably tropical.
To finish, a sprinkle of golden toasted coconut adds texture, elegance, and that signature “wow” factor. And the best part? You don’t need to be a pastry chef to pull this off. If you can stir and fold, you can make this pie.
Whether it’s for a family gathering or a last-minute treat, the Coconut Cream Pie with Graham Crust will never let you down. One slice, and you'll understand why it's a cherished favorite.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Salt
For the Coconut Cream Filling:
- Full-fat coconut milk
- Sweetened condensed milk
- Large egg yolks
- Cornstarch
- Salt
- Half-and-half
- Vanilla extract
- Sweetened shredded coconut
- Unsalted butter
For the Whipped Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Toasted coconut for garnish
See recipe card for quantities.
Instructions
Preparing the Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to help compact it evenly.
- Refrigerate the crust for at least 30 minutes to set while you prepare the filling.
Making the Coconut Cream Filling
- In a medium saucepan, whisk together coconut milk, sweetened condensed milk, egg yolks, cornstarch, and salt until smooth.
- Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla, shredded coconut, and butter.
- Pour the hot filling into the chilled graham cracker crust, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours.
Finishing the Pie
- Toast the coconut in a 325°F oven until golden brown, watching carefully to prevent burning.
- Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
- Spread the whipped cream over the chilled pie filling, sprinkle with toasted coconut, and refrigerate until ready to serve.
- Preparing the Graham Cracker Crust: Mix crumbs, butter, and press into dish to chill
- Making the Coconut Cream Filling: Whisk mixture, cook until thick, then stir in coconut, vanilla, butter
- Finishing the Pie: Top with whipped cream, sprinkle coconut, and refrigerate
Equipment For Coconut Cream Pie with Graham Crust
- 9-inch pie dish: A glass pie dish allows you to see if the crust is properly browned
- Heavy-bottomed saucepan: Prevents scorching when cooking the custard filling
- Fine mesh strainer: For extra-smooth filling, strain before pouring into the crust
- Stand mixer or hand mixer: Makes whipping the cream topping much easier
If you don't have a stand mixer, a regular hand whisk works for the filling, but you'll need a bit more arm strength!
Expert Baking Tips for Perfect Coconut Cream Pie
- For the crust: Press the graham mixture up the sides first, then work your way to the center for an even crust.
- For the filling: Use a heavy-bottomed saucepan to prevent scorching, and never stop whisking! This prevents lumps from forming.
- Chill your bowl and beaters in the freezer for 15 minutes before whipping cream for the best volume.
- Make ahead: This pie actually tastes better when made a day ahead, as the flavors have time to meld.
- Temperature matters: Make sure all refrigerated ingredients are at room temperature before cooking to ensure smooth blending.
Recipe Variations
Gluten-Free Coconut Cream Pie
Substitute the graham crackers with gluten-free graham crackers or cookies. The rest of the recipe remains naturally gluten-free!
Keto Coconut Cream Pie Option
- Replace the graham crackers with a mixture of almond flour, crushed pecans, and a keto-friendly sweetener
- Use unsweetened coconut milk and a sugar substitute in place of sweetened condensed milk
- Add extra egg yolks for thickness without cornstarch
- Use powdered erythritol instead of sugar in the whipped topping
Vegan Coconut Cream Pie Alternative
- Use vegan graham crackers and vegan butter for the crust
- Replace the filling with a mixture of full-fat coconut milk, coconut cream, cornstarch, sugar, and agar-agar
- Top with whipped coconut cream instead of dairy cream
Flavor Twist Ideas
- Chocolate-Coconut Pie: Add ¼ cup cocoa powder to the filling mixture
- Lime-Coconut Cream Pie: Add 2 tablespoons of lime zest and 3 tablespoons lime juice to the filling
- Banana Coconut Cream Pie: Layer thin slices of banana on the crust before adding the coconut filling
Storage
Fridge Storage
This coconut cream pie will keep well in the refrigerator for up to 4 days. Cover loosely with foil rather than plastic wrap to preserve the topping.
Freezing Instructions
While you can freeze this pie, the texture of the filling may change slightly upon thawing. If freezing:
- Prepare the pie without the whipped topping
- Wrap tightly in plastic wrap, then aluminum foil
- Freeze for up to 1 month
- Thaw overnight in the refrigerator
- Add fresh whipped topping before serving
The Secret That Changed Grandma’s Coconut Cream Pie Forever
When I was little, I watched my grandma make her famous Coconut Cream Pie every holiday. One day, I caught her doing something different; she toasted all the coconut before stirring it into the creamy filling. “This is the secret,” she whispered with a wink. “Toasting brings out the soul of the coconut.” That simple trick turned a great pie into a legendary one. The nutty aroma, the deep, rich flavor; it’s unforgettable. I’ve carried that tip with me ever since: toast every bit of the coconut, even the part that melts into the filling. Just be sure to save a handful for the golden, crunchy topping. Trust me; one bite and you’ll taste the difference.
FAQs
Can I use a graham cracker crust for coconut cream pie?
Yes, graham cracker crust works wonderfully with coconut cream pie! The sweet, crunchy texture perfectly complements the creamy coconut filling. Simply combine crushed graham crackers with melted butter and sugar, press into your pie dish, and chill before adding your coconut filling. This no-bake option saves time and provides a delicious flavor contrast to traditional pastry crusts. Many consider graham cracker crust the best pairing for homemade coconut cream pie.
How do you thicken coconut cream pie filling?
To thicken coconut cream pie filling properly, use cornstarch or flour as your primary thickening agent. Combine it with egg yolks, sugar, and coconut milk, then cook over medium heat while constantly whisking. The mixture should reach a slow boil and coat the back of a spoon. Cooking to the right temperature activates the cornstarch's thickening properties. Allow the pie to chill completely (at least 4 hours) for the firmest texture.
Why does my coconut cream pie get watery?
Coconut cream pie becomes watery when the filling isn't cooked long enough to activate the cornstarch properly. Undercooking prevents the mixture from reaching its full thickening potential. Other causes include using reduced-fat coconut milk, adding too much liquid, or not cooling the pie completely before serving. Moisture can also develop if the filling is still warm when topped with whipped cream, or if condensation forms during refrigeration without proper covering.
What are the ingredients in Marie Callender's coconut cream pie?
Marie Callender's coconut cream pie contains a flaky pastry shell filled with coconut cream custard made from coconut milk, sugar, eggs, modified cornstarch, and natural flavors. The topping features real whipped cream and toasted coconut flakes. Unlike homemade versions, it contains preservatives like sodium alginate and propylene glycol to maintain freshness. The popular frozen dessert offers convenience while attempting to mimic the taste and texture of traditional homemade coconut cream pie.
Ready to Fall in Love with Coconut All Over Again?
Once you take that first bite of this Coconut Cream Pie with Graham Crust, you’ll understand why it’s a crowd favorite. The harmony between the buttery graham cracker crust and the luscious coconut filling is pure dessert magic; sweet, smooth, and just the right amount of tropical. Whether you’re a lifelong fan or trying coconut cream pie for the very first time, this recipe is guaranteed to steal the show at any gathering.
And the best part? It’s way easier than it looks. With minimal prep and maximum flavor, this Coconut Cream Pie is a dessert you’ll come back to again and again.
If you loved this, don’t miss a few of our other sweet favorites—like the ultra-flaky Easy Apple Turnovers with Pie Crust or the bite-sized perfection of the Easy Pecan Mini Pie Recipe. They’re quick, comforting, and just as simple to make!
Tried this recipe? I’d love to hear how it turned out! Leave a comment below, share your twist, or tag me with your pie pics.
Happy baking and don’t forget to save room for seconds!
Related
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Pairing
These are my favorite dishes to serve with Coconut Cream Pie
Coconut Cream Pie
Equipment
- 1 9-inch pie dish Glass recommended to monitor crust
- 1 Heavy-bottomed saucepan Prevents scorching while cooking filling
- 1 Fine-mesh strainer Optional, for smoother custard
- 1 Hand mixer or stand mixer For whipping cream
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¼ teaspoon salt
- 1 can full-fat coconut milk
- ½ cup sweetened condensed milk
- 3 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ cup half-and-half
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut toasted for better flavor
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup toasted coconut for garnish
Instructions
- Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl.
- Press the mixture into a 9-inch pie dish. Chill for 30 minutes to set.
- In a saucepan, whisk coconut milk, condensed milk, egg yolks, cornstarch, and salt until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens.
- Remove from heat. Stir in vanilla, toasted coconut, and butter.
- Pour filling into crust, press plastic wrap onto surface, and chill 3 hours.
- Toast shredded coconut at 325°F until golden, stirring often.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top the pie with whipped cream and toasted coconut. Chill until ready.
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