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    Home » Recipes » Dessert » Pie

    Coconut Cream Pie in a Shortbread Crumb Crust

    Published by Melissa on May 31, 2018 | Updated June 10, 2022 | 25 Comments

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    Coconut Cream Pie is a perfect pie for any season. I added a shortbread crumb crust to the rich coconut custard filling and topped it with vanilla bean whipped cream and toasted coconut.

    Featured Image for post Coconut Cream Pie in a Shortbread Crumb Crust

    While apple pie is still America’s favorite pie, I’m more of a cherry, berry, or cream pie lover. (Although now that I think about it, there’s not many pies I don’t love.) While cream pies are perfect any time of year, I crave them most in the summer because they remind me of tropical vacations! (Think about it: key lime pie, banana cream pie, or coconut cream pie—if you close your eyes you’re basically on vacation!)

    This summer I’ve been craving a cool cream pie, and this no-bake coconut version is fabulous! I did include a from-scratch shortbread crust in this pie because I prefer the flavor, the pie filling itself is classic no-bake. However, if you want to make the whole thing no-bake—to avoid the oven or to save time—you can substitute one of the ready-made graham cracker pie crusts available at the grocery store.

    Recipe Round Up: I’ve joined a fun group of bloggers to put together a roundup of recipes on the first day of every month. This month we’re sharing No-Bake Pie Recipes. After you’ve checked out this easy No-Bake Coconut Cream Pie recipe, be sure and scroll to the bottom of the post for links to all the other great easy side dish recipes!

    Coconut-Cream-Pie-with-Shortbread-Crumb-Crust-Collage-Barbara-Bakes

    Lorraine, Not Quite Nigella, my sweet “adopted” Australian daughter, knows about my love of pies and sent me a wonderful cookbook, A Year Of Pies, one year for Christmas. Since I’ve been using more coconut oil, I was drawn to the coconut cream pie recipe in the cookbook.

    I substituted coconut milk and coconut oil for whole milk and butter in the filling. Instead of a traditional pie crust, I made a crumb crust with coconut oil and a package of shortbread cookies. It was a great crunchy addition to the pie, and a nice contrast to the creamy filling.

    A slice of Coconut Cream Pie in a Shortbread Crumb Crust served on a white plate with a fork

    We love the Mrs. Thinster’s Toasted Coconut Cookie Thins that they have at Costco. They would also make a great crust for this pie.

    Coconut Cream Pie in a Shortbread Crumb Crust

    This pie is easy to make and comes together quickly—bookmark it to make at your next summer get-together!

    Featured Image for post Coconut Cream Pie in a Shortbread Crumb Crust
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    Coconut Cream Pie in a Shortbread Crumb Crust

    Prep Time10 mins
    Cook Time15 mins
    Additional Time30 mins
    Total Time55 mins
    Course: Pie
    Servings: 10 -12 Servings
    Author: Barbara Schieving
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    Ingredients

    Crust

    • 8 ounces shortbread cookies about 10 large shortbread cookies
    • 4 tablespoons coconut oil melted

    Filling

    • ¾ cup granulated sugar
    • 3 tablespoons cornstarch
    • ½ teaspoon salt
    • 1 14 oz. can coconut milk I used lite coconut milk
    • 3 large egg yolks beaten
    • 1 cup sweetened flaked coconut
    • 1 teaspoon vanilla extract
    • 3 tablespoons coconut oil or butter

    Whipped Cream

    • 1 ½ cups heavy cream
    • 3 tablespoons powdered sugar
    • 1 teaspoon vanilla bean paste can substitute extract
    • ¼ cup sweetened flaked coconut lightly toasted (to serve)

    Instructions

    • Preheat oven to 325º. Crush cookies in a Ziploc bag in to fine crumbs. Add butter and toss until well combined.
    • Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
    • Combine the sugar, cornstarch, and salt in a medium-size saucepan. Add the milk and bring to a boil. Cook 2 minutes, stirring constantly. Remove from heat.
    • Remove ½ cup of the cooked mixture and pour it slowly in to the beaten egg yolks in a small bowl, whisking constantly until thoroughly combined. Add this mixture to the saucepan. Cook over medium-low heat for 2 to 3 minutes, whisking constantly, until mixture thickens. Remove from heat.
    • Whisk in vanilla and coconut oil. Beat until the coconut oil is fully melted and the mixture is smooth. Stir in the coconut.
    • Transfer the coconut custard to a medium size glass or ceramic bowl. Cover and allow to come to room temperature.
    • Once cooled, pour into cooled crust, using a spatula as necessary to distribute the custard evenly.

    Assemble the pie:

    • Pour the cream into a medium-size bowl. Add the powdered sugar, and vanilla bean paste and using either a mixer or whisk, beat the cream and powdered sugar until soft peaks form.
    • Pile the whipped topping over the pie, mounding in the center and covering the filling completely. Sprinkle the toasted flaked coconut evenly across the top.
    • Place the pie in the refrigerator and keep chilled until ready to serve.

    MORE NO-BAKE PIE RECIPES

    A collage of a recipe round-up for twelve different kinds of no-bake pies

    Cap’n Crunch No Bake Peanut Butter Pie
    No Bake Sour Cream Lemon Pie
    Coconut Cream Pie
    Pistachio Pudding Pie
    Easy No Bake Strawberry Pie
    No Bake Mango Pie Recipe
    S’mores Coconut Cream Pie
    No Bake Pina Colada Pie
    No Bake S’mores Pie
    No Bake Oreo Cannoli Cream Pie
    Strawberry Fluff Pie
    No Bake Lemon Icebox Pie

     

    More baked pie recipes you might like:

    Blueberry Apple Mini Pies, Barbara Bakes
    Almond Joy Pie, Barbara Bakes
    Fresh Triple Berry Pie, Barbara Bakes
    Meyer Lemon Shaker Pie, Vintage Mixer
    Chocolate Cream Brownie Pie, The Girl Who Ate Everything

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    Frozen Chocolate Oreo Pie »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Brittany

      June 04, 2018 at 9:21 am

      Oh my heavens this looks delicious! I hope mine turns out as well as this looks. yum 🙂

      Reply
      • Barbara Schieving

        June 04, 2018 at 10:19 am

        Thanks Brittany – I’m sure it will 🙂

        Reply
    2. Lorraine @ Not Quite Nigella

      June 03, 2018 at 8:31 pm

      Aww mum I’m so chuffed to see this pie! It looks so delicious. Coconut cream is one of my favourites and I love that you used a shortbread crust 😀 xxx

      Reply
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