No-Bake Lemon Coconut Cream Pie
Picture this: it’s mid-July, the air conditioning is struggling to keep up, and the last thing you want to do is turn on your oven. Enter this bright, zesty no-bake lemon coconut cream pie. This dessert brings together the tropical sweetness of coconut with fresh, tangy lemon in a creamy filling that sits atop a buttery graham cracker crust.
Why You’ll Love This Recipe
This pie is the perfect mix of simple and impressive. The filling is silky smooth but holds its shape beautifully when sliced. The combination of lemon and coconut creates a fresh, bright flavor that’s not too sweet. Best of all, you can make it ahead of time, and it actually gets better after a day in the fridge.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup sweetened shredded coconut
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra toasted coconut and lemon zest for garnish
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How to Make No-Bake Lemon Coconut Cream Pie
- In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and coconut until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
- In a large bowl using an electric mixer, beat cream cheese until smooth. Add powdered sugar and beat until fully incorporated.
- Add coconut cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Fold in the shredded coconut by hand until evenly distributed.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until firm.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Top the pie with whipped cream, and sprinkle with toasted coconut and lemon zest.
Tips for Success
- Make sure your cream cheese is truly at room temperature to avoid lumps in your filling
- You can find coconut cream in the Asian food section of most grocery stores
- Toast the coconut for the topping in a dry skillet over medium heat, stirring constantly until golden brown
- Store the pie covered in the refrigerator for up to 5 days
This pie is perfect for summer gatherings, special occasions, or any time you want a refreshing dessert without heating up your kitchen. The bright yellow filling dotted with coconut looks beautiful when sliced, making it as much a treat for the eyes as it is for the taste buds.
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No-Bake Lemon Coconut Cream Pie
This No-Bake Coconut Lemon Cream Pie is a creamy, citrusy delight with a buttery graham cracker crust, a silky coconut-infused lemon filling, and a fluffy whipped cream topping. Perfect for summer gatherings or any occasion where you want a refreshing, easy-to-make dessert!
- Total Time: 20 minutes
- Yield: 8 servings
Ingredients
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and coconut until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
- In a large bowl using an electric mixer, beat cream cheese until smooth. Add powdered sugar and beat until fully incorporated.
- Add coconut cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Fold in the shredded coconut by hand until evenly distributed.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until firm.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Top the pie with whipped cream, and sprinkle with toasted coconut and lemon zest.
Notes
- Make sure your cream cheese is truly at room temperature to avoid lumps in your filling
- You can find coconut cream in the Asian food section of most grocery stores
- Toast the coconut for the topping in a dry skillet over medium heat, stirring constantly until golden brown
- Store the pie covered in the refrigerator for up to 5 days
- Prep Time: 20 minutes
