Thank you so much for stopping by! If you’re here, you’re likely craving something a little indulgent, a little nostalgic, and a whole lot easier than traditional pie recipes. You’re in for a treat, because this No-Bake Coconut Pecan Pie recipe is about to become your new favorite dessert shortcut. It’s rich, creamy, nutty, and […]
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Thank you so much for stopping by! If you’re here, you’re likely craving something a little indulgent, a little nostalgic, and a whole lot easier than traditional pie recipes. You’re in for a treat, because this No-Bake Coconut Pecan Pie recipe is about to become your new favorite dessert shortcut. It’s rich, creamy, nutty, and perfectly sweet—without ever needing to turn on the oven. I promised you easy and versatile, and this one checks all the boxes!
What Is a No-Bake Coconut Pecan Pie?
A no-bake coconut pecan pie is a luscious dessert that combines a buttery graham cracker crust with a creamy, coconut-infused filling loaded with crunchy toasted pecans. It’s a refrigerator pie—meaning it sets up beautifully in the fridge instead of the oven.
This pie brings all the flavor and decadence of a traditional Southern pecan pie, with a tropical twist thanks to the coconut. Think: summer cookouts, holiday potlucks, or just a random Tuesday when you want something special with minimal effort.
Why You’ll Love This No-Bake Coconut Pecan Pie
No oven needed! Perfect for hot days when you don’t want to heat up your kitchen.
Make-ahead friendly – ideal for parties and gatherings.
Rich and creamy texture – the coconut custard sets into a smooth, sliceable delight.
Nuts and coconut? A match made in dessert heaven!
Quick to assemble – ready for the fridge in under 20 minutes.
What Does This No-Bake Pie Taste Like?
It’s everything you love about a pecan pie, with a little extra flair. The pecans bring their iconic crunch and slightly smoky flavor, while the coconut adds a creamy chewiness and natural sweetness. Combined with a buttery crust and a smooth, custard-like filling, each bite is a medley of textures and toasty, caramel-like flavor. It’s comfort food dessert vibes… but lighter and fresher.
Benefits of This Recipe
Time-saving – No-bake means no waiting on oven preheating or long baking times.
Simple ingredients – No fancy or hard-to-find items.
Crowd-pleasing – It always vanishes from the dessert table!
Customizable – From chocolate chips to different nuts, you can easily tailor it to your taste.
Ingredients
Here’s what you’ll need to whip up your no-bake coconut pecan pie:
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar (optional for added sweetness)
For the filling:
1 cup sweetened condensed milk
1 cup shredded sweetened coconut
¾ cup chopped pecans, toasted
½ cup heavy cream
4 oz cream cheese, softened
1 teaspoon vanilla extract
Pinch of salt
Optional Topping:
Extra chopped pecans
Toasted coconut flakes
Whipped cream
Tools You’ll Need
9-inch pie dish
Mixing bowls
Rubber spatula
Electric mixer or hand whisk
Measuring cups and spoons
Saucepan (optional, for toasting pecans)
Ingredient Additions and Substitutions
Feel like switching things up? Here are some fun ways to adapt the pie:
Dairy-free? Use coconut cream instead of heavy cream and vegan cream cheese.
Want more texture? Add mini chocolate chips or crushed toffee bits to the filling.
Less sweet? Use unsweetened shredded coconut or reduce the amount of condensed milk.
Nut-free? Swap the pecans for sunflower seeds or skip them altogether.
How to Make No-Bake Coconut Pecan Pie
Step 1: Prepare the crust
Mix graham cracker crumbs, melted butter, and brown sugar (if using) in a bowl until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Set it in the fridge to chill while you make the filling.
Step 2: Toast the pecans
Place chopped pecans in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly browned. Let cool.
Step 3: Make the filling
In a large bowl, beat the softened cream cheese until smooth. Add in the sweetened condensed milk, heavy cream, vanilla extract, and a pinch of salt. Mix until creamy and well blended.
Step 4: Fold in the coconut and pecans
Stir in the shredded coconut and cooled pecans using a spatula.
Step 5: Assemble and chill
Pour the filling into the chilled crust and smooth the top. Sprinkle with extra pecans and coconut flakes if desired. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
What to Serve With Coconut Pecan Pie
This pie is heavenly all by itself, but if you’re going all-out, try serving it with:
A dollop of fresh whipped cream
Vanilla ice cream for an extra indulgent dessert
Fresh berries to cut the richness
A drizzle of caramel or chocolate sauce (yes please!!)
Tips for Success
Press that crust tight! Use the bottom of a measuring cup to firmly pack the graham crumbs into the dish.
Soften your cream cheese – cold cream cheese leads to lumpy filling.
Chill thoroughly – the pie needs a good chill to fully set and slice cleanly.
Toast your pecans – it brings out their flavor and makes a big difference.
How to Store No-Bake Coconut Pecan Pie
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: You can freeze it! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make Ahead: This is a perfect make-ahead dessert! In fact, it tastes even better the next day.
Frequently Asked Questions
Can I use a store-bought graham cracker crust?
Absolutely! If you’re short on time, a pre-made crust will work just fine.
Can I use unsweetened coconut?
Yes, but the pie will be less sweet. You can compensate by adding a tablespoon or two of sugar to the filling.
How do I know when the pie is set?
The pie should be firm to the touch and hold its shape when sliced. Give it at least 4 hours in the fridge—overnight is even better.
Can I make this gluten-free?
Yes! Just use gluten-free graham crackers for the crust and check your other ingredients for hidden gluten.
Final Thoughts: Why This Pie Needs to Be in Your Life
This No-Bake Coconut Pecan Pie is the dessert equivalent of a warm hug—it’s simple, satisfying, and just fancy enough to impress. Whether you’re celebrating something special or just want a sweet moment after dinner, this pie is a crowd-pleaser that’s almost too easy to make.
Still have extra pecans or coconut on hand? Don’t miss these favorites:
Tried this recipe? Leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below! Don’t forget to snap a pic and share it on Pinterest—we love seeing your kitchen wins. 💛
Nutrition Information (Per Slice, Makes 8 Slices)
Calories: ~420
Total Fat: 28g
Saturated Fat: 15g
Carbohydrates: 38g
Sugars: 26g
Protein: 5g
Fiber: 3g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Let this no-bake beauty be your go-to for all seasons—low effort, high reward, and anything but boring!!
No-Bake Coconut Pecan Pie is the dessert equivalent of a cozy blanket on a beach day — sweet, rich, and loaded with texture. You get that classic gooey pecan pie feel, with the tropical twist of toasted coconut, and a smooth, creamy filling that sets up perfectly in the fridge.
Ingredients
Scale
For the Crust:
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons brown sugar (optional)
For the Filling:
1 (8 oz) block cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut, divided
1 cup chopped pecans
1 (8 oz) tub whipped topping (or 1 ½ cups homemade whipped cream)
Instructions
Step 1: Toast the Coconut
In a dry skillet over medium heat, toast 1 cup of the shredded coconut, stirring frequently, until golden brown and fragrant. Set aside to cool.
Step 2: Make the Crust
In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into a 9-inch pie dish to form an even crust. Chill in the fridge while you make the filling.
Step 3: Mix the Filling
In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. Fold in whipped topping, toasted coconut, and chopped pecans (reserving a few of each for topping if desired).
Step 4: Assemble
Spread the filling into the prepared crust. Smooth the top with a spatula. Sprinkle with reserved toasted coconut and pecans.
Step 5: Chill
Cover and refrigerate for at least 4 hours, or overnight, until firm.
Step 6: Slice and Serve
Cut into generous slices and serve chilled. Optional: top with whipped cream or a drizzle of caramel sauce!
