Dessert
No-Bake Coconut Cream Cheese Pie 
... from Aunt Sandy's Kitchen
- Serves: 8 servings
- Prep Time: 10 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
This No-Bake Coconut Cream Cheese Pie is a cool and creamy dessert made with coconut cream pudding, softened cream cheese, whipped topping, and toasted coconut. The filling goes into a ready-made graham cracker crust, making this an easy make-ahead dessert when you do not want to heat up the kitchen.
Aunt Sandy’s version has layers of coconut flavor and a light cream cheese topping that balances the sweet pudding filling. Refrigerate the pie for at least three hours, then add the toasted coconut just before serving for extra flavor and texture.
You can use a ready-made graham cracker crust for a completely no-bake pie or prepare the optional vanilla-wafer coconut crust included below. The homemade crust requires 10 minutes in the oven and must cool completely before the filling is added.
🛒 Ingredients
Pie Crust Ingredients
Or prepare the optional vanilla-wafer coconut crust:
Layers Ingredients
How to Make No-Bake Coconut Cream Cheese Pie
Prepare the Cream Cheese
- Set the cream cheese out ahead of time and allow it to soften to room temperature.
- If necessary, microwave the unwrapped cream cheese in a microwave-safe bowl for approximately 10 seconds, or just until slightly softened. Do not melt it.
- Stir or beat the softened cream cheese until smooth and creamy. Divide it into two equal portions.
Prepare the Optional Vanilla-Wafer Crust
- Skip these crust-making steps when using a ready-made graham cracker crust.
- Preheat the oven to 350°F (177°C).
- Combine the finely crushed vanilla wafers, melted butter, and ¼ cup flaked coconut.
- Press the crumb mixture firmly across the bottom and up the sides of a 9-inch pie plate.
- Bake for 10 minutes. Place the crust on a wire rack and allow it to cool completely before adding the filling.
Make the Coconut Filling
- Place both packages of instant pudding mix in a large mixing bowl. Add 2 cups of cold milk and whisk for 2 minutes, or until the pudding begins to thicken.
- Add one half of the softened cream cheese. Beat or whisk until the cream cheese is thoroughly incorporated and the mixture is smooth.
- Fold ¾ cup flaked coconut and 1 cup of the thawed whipped topping into the pudding mixture.
- Spoon the coconut filling into the cooled crust and spread it evenly.
Make the Cream Cheese Topping
- Place the remaining half of the softened cream cheese in a medium bowl.
- Add 1 tablespoon sugar and 1 tablespoon cold milk. Beat until smooth and creamy.
- Gently fold in the remaining whipped topping until evenly combined.
- Spread the cream cheese topping evenly over the coconut filling.
Chill and Garnish
- Cover the pie and refrigerate it for at least 3 hours, or until completely chilled and firm enough to slice.
- Place the remaining ¾ cup coconut in a dry skillet over medium-low heat. Cook while stirring frequently until lightly golden. Immediately transfer it to a plate to cool.
- Sprinkle the cooled toasted coconut over the pie just before serving.
- Cut the chilled pie into 8 slices and serve cold.
Enjoy!
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Recipe Notes
- Soften the cream cheese: Room-temperature cream cheese blends more smoothly into both layers and prevents small cream cheese lumps.
- Use instant pudding: This recipe requires instant pudding mix. Cook-and-serve pudding will not set properly using these instructions.
- Keep the milk cold: Cold milk helps the instant pudding thicken quickly and gives the filling the correct consistency.
- Coconut cream pudding substitution: Coconut cream instant pudding provides the strongest coconut flavor. Vanilla instant pudding can be used when coconut cream pudding is unavailable.
- Ready-made versus homemade crust: A ready-made graham cracker crust keeps the entire recipe no-bake. The optional vanilla-wafer crust must bake for 10 minutes and cool completely.
- Toast the coconut carefully: Coconut can go from golden to burned quickly. Stir it constantly near the end and remove it from the hot pan immediately.
- Chilling time matters: Refrigerate the pie for at least three hours. Overnight chilling will produce cleaner, firmer slices.
- Add the garnish last: Sprinkle the toasted coconut over the pie shortly before serving so it retains more of its texture.
- Cleaner slices: Dip a sharp knife in hot water, wipe it dry, and clean the knife between slices.
- Storage: Cover and refrigerate leftovers for up to four days. Do not leave the pie at room temperature for more than two hours.
Frequently Asked Questions
Is Coconut Cream Cheese Pie completely no-bake?
It is completely no-bake when made with a ready-made graham cracker crust. The optional homemade vanilla-wafer coconut crust must bake for 10 minutes before cooling.
Can I use vanilla pudding instead of coconut cream pudding?
Yes. Vanilla instant pudding will work, although the finished pie will have a milder coconut flavor. Do not replace the instant pudding with cook-and-serve pudding.
Can I use homemade whipped cream instead of whipped topping?
Stabilized homemade whipped cream may be used, but regular whipped cream can soften or release moisture as the pie sits. Frozen whipped topping produces the most dependable make-ahead texture.
Why is my coconut pie filling lumpy?
Lumps usually develop when the cream cheese is too cold. Let it soften fully and beat it until creamy before combining it with the pudding mixture.
How long does Coconut Cream Cheese Pie need to chill?
Chill the assembled pie for at least three hours. Refrigerating it overnight gives the filling more time to set and usually produces cleaner slices.
Can I make this coconut pie ahead of time?
Yes. Assemble the pie one day before serving, cover it, and refrigerate it. Toast the coconut separately and add it shortly before serving.
How do I toast coconut without burning it?
Place the coconut in a dry skillet over medium-low heat and stir frequently. As soon as it becomes lightly golden, transfer it to a cool plate so it does not continue cooking in the hot pan.
How should I store leftover coconut pie?
Cover the pie tightly and keep it refrigerated. For the best flavor and texture, serve it within three to four days.
Can No-Bake Coconut Cream Cheese Pie be frozen?
The pie can be frozen, but the pudding and cream cheese layers may become slightly softer or release moisture after thawing. Refrigerated storage is recommended for the best texture.
Can I use unsweetened coconut?
Yes, but the pie will be less sweet and the coconut may have a drier texture. Sweetened flaked coconut gives the recipe its traditional dessert flavor and softer consistency.
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