This coconut cream pie is light, creamy, and filled with toasted coconut flavor. The crust bakes up golden and crisp, but the filling sets up in the fridge so it’s easy to make ahead. If you’re a coconut lover like me, this pie is going to be your new favorite.

a slice of coconut cream pie being taken out.

Homemade Coconut Cream Pie with a Vanilla Wafer Crust

Coconut has always been my weakness when it comes to dessert. I’ll pick it over chocolate, over fruit, even over caramel most days. There’s just something about that nutty-sweet flavor and the chewy little bits of coconut in every bite that makes me ridiculously happy.

This pie is one of those recipes I could eat straight from the pan with a spoon if nobody was watching.

Now, I’ll call this an “almost” no-bake pie because, yes, the filling doesn’t touch the oven, but the crust does. Otherwise, it would turn soggy, and nobody wants that sad, wet-bottomed crust situation.

So technically it’s not a true no-bake dessert, but once the crust is done, the rest is just stirring, folding, and waiting for the fridge to work its magic. Unlike most coconut cream pie recipes, we skip the instant pudding mix and make a filling from scratch.

slice of coconut cream pie on a white plate with a fork.

The filling is dreamy. It’s thick and creamy, but not heavy like pudding. More like a coconut cloud that somehow slices neatly into wedges. And unlike a baked coconut pie, you don’t have to worry about baking it until it jiggles just right.

It sets up in the fridge with the help of gelatin, which makes it a lifesaver if you need a make-ahead dessert for a dinner party or holiday.

About That Crust

I went with a vanilla wafer crust here because it’s buttery, sweet, and just a little nostalgic. But if you’re more of a graham person, you could totally use a homemade buttery graham base. Or, if you want something richer and flakier, a all-butter pastry crust is always a safe bet, just make sure it’s blind-baked before filling.

What Goes Into the Crust and Filling

You don’t need much to make the magic happen, but here are the big players (check the recipe card for the full rundown)

Vanilla wafers: These vanilla cookies are the sweet, buttery base for the crust. You can swap with shortbread cookies or Golden Oreos if you like.
Unflavored gelatin: Sets the filling without needing cornstarch or flour. Provides a smooth, sliceable texture.
Sweetened toasted coconut: Adds coconut flavor and texture. This needs to be toasted before adding it to the filling.

How to Toast Shredded Coconut

toasted coconut in a skillet. — Toast the coconut in a skillet over medium-low heat until it starts to brown. Take it off the heat and let it cool before adding it on to the filling.

Making a Creamy Coconut Pie with a Cookie Crust

Step One: Make and Bake the Crust

Crush the cookies, mix them with butter and sugar, then press into a pie pan and bake until set. Let it cool completely.

Step Two: Start the Filling Base

separated eggs and egg whites in separate bowls. — Separate the egg whites and yolks.

gelatin and milk mixture in a bowl. — Soften the gelatin in a bit of milk.

coconut custard mixture in a saucepan. — Add the shredded coconut and milk to a saucepan.

Step Three: Combine and Cook the Filling

hot custard mixture in a glass bowl with a spatula. — Slowly whisk the hot milk into the yolks.

coconut custard in a saucepan with a whisk. — Add the mixture back to the custard and add the gelatin, vanilla, and salt until thickened.

Step Four: Whip and Fold

chilled coconut custard mixture. — Pull the chilled filling out of the fridge.

coconut custard mixture in a glass bowl with a spatula. — Stir until smooth.

whipped cream being folded into the coconut custard mixture. — Whip the cream.

coconut cream pie filling in a glass bowl. — Fold the cream into the custard mixture.

whipped egg whites in a metal bowl. — Whip the egg whites.

egg white being folded into the coconut cream pie filling. — Fold the egg whites into the custard mixture.

Step Five: Fill and Chill

coconut cream pie in a pie dish without the toasted coconut on top. — Pour the filling into the crust and smooth it out.

A Little Tip

Don’t let the filling sit in the fridge too long before folding in the whipped cream. I’ve done that, and it turned into a stiff blob I could barely stir. I ended up whipping it back to life, the texture wasn’t perfect, but nobody cared once they had a forkful.

You can easily freeze this pie, just cover in plastic wrap or place in an airtight container and it will stay fresh for a couple of months.

Don’t Forget!

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a slice of coconut cream pie with a slice being taken out of it.

Homemade Coconut Cream Pie (Almost No Bake)

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Prep Time: 30

Chill Time: 4

Total Time: 4 30

Servings:

Calories: 739kcal

Author: Barbara Curry

Ingredients

Crust

4 cups vanilla wafers
¼ cup brown sugar
⅓ cup butter melted

Filling

6 eggs separated
1 cup sugar
2 cups milk divided
2 tablespoons unflavored gelatin
1 cup sweetened coconut toasted
1 tablespoon vanilla
⅛ teaspoon salt
1 ½ cups heavy cream

Instructions

Crust:

Preheat the oven to 350º.
Place vanilla wafers in a food processor and process until they are fine crumbs. Add the brown sugar and mix to combine. Add melted butter and process until it begins to clump. Pour out into a pie pan and press firmly on the bottom and up the sides. Bake for 10 minutes. Allow to cool on a wire rack.

Pie:

Separate the eggs. Put the whites in a bowl, cover and refrigerate. Place the yolks in the bowl of a stand mixer. Add sugar to the egg yolks and mix on medium high until it is light in color.
In a small bowl, combine gelatin with ⅔ cup of milk and let sit for 5 minutes.
In a medium saucepan add 1 ⅓ cup of milk and toasted coconut and bring to a simmer over medium heat until small bubbles form on the edges. With the mixer on low, slowly add in about a cup of the hot milk. Pour the egg mixture into the saucepan and cook over medium heat whisking constantly until it has slightly thickened, about 3-5 minutes. Remove from the heat and whisk in the gelatin. Add the vanilla and salt and pour into a bowl. Cover with plastic and refrigerate for 2 hours, stirring occasionally. Do not let it cool for more than 2 hours or it will be too thick to work with.
Remove from the refrigerator, it will be thick and dense but you should be able to stir it. Use a mixer to beat until all of the lumps are gone, it will still look a little lumpy from the coconut.
Beat the heavy cream until stiff peaks form and fold into the pudding. In a clean mixing bowl, beat the egg whites until stiff peaks form and fold it into the mixture. Pour it into the baked pie crust. And refrigerate for at least 2 hours until it is firm.

Notes

You can use a traditional pie crust or a graham cracker crust instead, both should be pre baked.
If the pudding mixture stays in the fridge too long it will be very thick and it will be hard to fold in the whipped cream and egg whites and you may have lumps. It still tastes great.
This uses 2 ½ packets of gelatin.
Baking the vanilla wafer crust will keep it from getting soggy.