No Bake, Pies & Tarts 15 Minute Coconut Cream Pie 4.44 from 144 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! By Gemma Stafford | January 31, 2019 | 196 Last updated on November 24, 2020 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Coconut is one of my most favorite flavors, naturally creamy rich and sweet so it’s no surprise that I love coconut in all forms. This classic ingredient is the star of so many of my favorite desserts, but number one on my list is my 15 Minute Coconut Cream Pie. My coconut cream pie, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! I know you’re thinking that just can’t but I’m going to show you how! [ Make your own Homemade Graham Crackers for a Graham Cracker Crust! ] How to make a Graham cracker crust Graham cracker crust is my go-to for creamy pies, cheesecakes, and tarts. Just as important as the filling of a pie is the crust, which is why I’ve perfected my Graham cracker crust recipe. To make this crust, no baking is required — I just coat the Graham cracker crumbs in melted butter and press into one even layer in my pie tin. My favorite little trick for getting the pie out of the tin is to butter and line the bottom with a few layers of cling wrap, leaving some extra to hang over the sides. When the pie has set I simply lift the cling wrap up and remove the pie in one go. This means I never have to worry about the crust cracking. What if you don’t have Graham crackers? If you don’t have Graham crackers, you can use vanilla wafer crumbs or shortbread cookie crumbs — things with similar consistency and sweetness! How to Thicken Coconut Cream Pie Filling The filling of the coconut cream pie is a perfectly balanced, toasted, coconut-infused custard. Made with milk, eggs, flour, sugar, and of course toasted shredded coconut, the coconut cream pie filling is always silky smooth. It’s super important here to take your time while mixing up the custard and keep a close eye on it while cooking. The eggs, milk, cream, sugar, and flour will combine and over low heat, they will begin to thicken up. While cooking the custard STIR CONSTANTLY. Keeping this mixture moving over a steady heat is what will allow it to thicken properly. After about 7-10 minutes you will have a thick and rich custard that falls off your spatula in ribbons. If for some reason you do get bits of custard that curdle, you can fix this by straining it with a wire sieve. If you are gluten-free you can substitute the flour for 2 tablespoons of corn starch. How long does coconut cream pie last? After pouring the rich custard into the pie crust the entire pie sets up in the fridge. Since this pie sets and is stored in the fridge it will last 3-4 days covered tightly. If you don’t top it with cream and save it for serving, the pie will last even longer. How to store/freeze coconut cream pie? This pie can be frozen without the cream! If you have any leftovers, which I doubt you will, you can freeze the remaining pie for up to one month. To defrost the pie just allow it to sit in the fridge until soft. Get More Quick Recipes! 10 Minute Tiramisu 5 Ingredient No-Bake Chocolate Pie 10 Minute Key Lime Pie Also, don’t forget to follow Bigger Bolder Baking on Pinterest! Try These Recipes! Chocolate Banana PuddingPeanut Butter Chocolate Chip Homemade Clif BarsApricot Almond Homemade LarabarsTop 10 No Oven Needed Recipes Watch The Recipe Video! Play 15 Minute Coconut Cream Pie Recipe 4.44 from 144 votes Print Recipe Add to Favorites Loading… My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! Author: Gemma Stafford Servings: 8 slices Dessert Less than 30 Minutes Saucepan Prep Time 10 minsCook Time 5 minsTotal Time 15 mins My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! Author: Gemma Stafford Servings: 8 slices Ingredients Graham Cracker Crust:2 cups (6oz/170g) Graham cracker crumbs 3/4 cup (6oz/170g) butter, melted Filling: 1 cup (3oz/85g) shredded unsweetened coconut, toasted 2 cups (16floz/450ml) milk1 cup (8floz/225ml) heavy whipping cream2 eggs, beaten 1/4 cup (2 ½oz/71g) all-purpose flour*1/2 cup (4oz/115g) sugar 1/4 teaspoon salt 1 teaspoon vanilla Whipped cream:1 1/4 cup (10floz/282ml) heavy whipping cream, whipped Instructions Pre-heat your oven to 350°F (180°C) then scatter the shredded coconut onto a baking tray. Place in the oven to toast for 5-7 minutes. When golden brown, remove from the oven.Remove the coconut from the oven and set aside to cool while making the crust. For the Graham Cracker Crust: Butter and line a 9-inch pie tin with 2 layers of cling wrap allowing some extra cling to hang off the sides. This will ensure you can easily lift out the pie once set. Set aside.Prepare the Graham cracker crust by mixing the melted butter with the graham crumbs in a large bowl. Mix until you've reached the texture of wet sand.Transfer the crust mixture into the prepared tin and press down using your fingertips. Once the Graham mixture has been pressed into the tin, place in the fridge to set. While the crust is setting prepare the filling. For the Filling: In a medium saucepan over medium heat, whisk the milk, cream, eggs, sugar, and flour until smooth. You want to make sure your flour doesn't get lumpy once added. Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. Remove the pan from the heat and stir in the salt, vanilla extract and the toasted coconut (reserving 2 tablespoons to coconut to garnish the pie)Pour the filling into the pie shell and chill until firm, about 4 hours. It can be stored in the fridge at this stage for up to 3 days. To serve:Top the pie with whipped cream and the reserved coconut. Enjoy! Play Recipe Notes Gluten-free? If you are gluten free you can substitute the flour for 2 tablespoons of corn starch.