A silky, no-bake coconut cream pie infused with sweet cherries, layered in a buttery graham cracker crust, and topped with toasted coconut and whipped cream.
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8 slices
Dietary Tags: Vegetarian, No-Bake
Ingredients
Crust
- Graham cracker crumbs
- Melted butter
- Granulated sugar
Filling
- Cream cheese, softened
- Sweetened condensed milk
- Instant vanilla pudding mix
- Whole milk
- Sweetened shredded coconut
- Chopped maraschino cherries (drained and patted dry)
- Whipped topping (like Cool Whip or homemade whipped cream)
Topping
- Whipped cream for garnish
- Toasted coconut flakes
- Maraschino cherries for decoration
Instructions
-
Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom and sides of a 9-inch pie pan. Chill in the refrigerator while preparing the filling. -
Make the Filling Base:
In a large bowl, beat softened cream cheese until smooth. Gradually mix in the sweetened condensed milk until creamy. -
Add Pudding and Milk:
Add instant vanilla pudding mix and milk. Whisk or beat on medium speed until the mixture thickens slightly (about 2–3 minutes). -
Fold in Coconut and Cherries:
Stir in shredded coconut and gently fold in the chopped maraschino cherries until evenly distributed. -
Add Whipped Topping:
Fold in whipped topping until the filling is light and fluffy. Pour the mixture into the prepared crust and spread evenly. -
Chill:
Cover and refrigerate for at least 4 hours or overnight to set completely. -
Garnish and Serve:
Before serving, top with swirls of whipped cream, toasted coconut, and whole maraschino cherries.
Notes
- Use well-drained cherries to prevent the filling from becoming watery.
- Toast coconut flakes in a dry skillet over medium heat until golden for enhanced flavor.
- This pie is naturally vegetarian and can be made gluten-free by using gluten-free graham crackers.
About This Recipe
This Coconut Cherry Cream Pie is a no-bake dessert that combines tropical coconut flavor with the nostalgic sweetness of cherries. It’s a crowd-pleasing treat that requires minimal effort but delivers bakery-quality results. The creamy filling pairs beautifully with the crisp graham crust and toasted coconut topping, making it ideal for holidays, potlucks, or any time you crave a cool, indulgent dessert.
Step-by-Step Guide
1. Making the Crust
Crush graham crackers into fine crumbs and mix with melted butter and sugar until sandy in texture. Press into the pie dish firmly, forming an even layer. Chill to firm up the base.
2. Mixing the Filling
Blend the cream cheese and condensed milk until velvety smooth. Add the pudding mix and milk, whisking until the texture becomes thick but pourable.
Tip: If the mixture feels too thick, add 1–2 tablespoons of milk to loosen it.
3. Adding Coconut and Cherries
Fold in shredded coconut and chopped cherries. Make sure cherries are dry to avoid streaks of color bleeding into the cream.
4. Final Assembly
Gently fold in whipped topping and spread the filling evenly into the chilled crust. Smooth the top with a spatula.
5. Chilling and Serving
Refrigerate for several hours. Before serving, top with whipped cream, toasted coconut, and cherries.
Ingredient Details and Substitutions
- Cream Cheese: Use full-fat for the richest texture.
- Sweetened Condensed Milk: Adds sweetness and body—no substitute for best results.
- Instant Vanilla Pudding: For a firmer set, use vanilla or coconut flavor pudding mix.
- Coconut: Unsweetened coconut can be used for a less-sweet filling.
- Whipped Topping: Substitute with homemade whipped cream (1½ cups heavy cream whipped with 2 tbsp powdered sugar).
Recipe Variations and Serving Ideas
- Chocolate Drizzle: Add a drizzle of melted chocolate over the whipped cream before serving.
- Tropical Twist: Add crushed pineapple for a coconut-pineapple version.
- Nutty Crunch: Sprinkle chopped toasted almonds on top for texture.
- Serving Suggestion: Pair each slice with a hot cup of coffee or a scoop of vanilla ice cream.
Storage & Make-Ahead
- Refrigerator: Store covered up to 4 days.
- Freezer: Freeze up to 2 months; thaw overnight in the fridge.
- Make-Ahead Tip: The crust and filling can be made a day in advance and assembled the next day.
- Quality Note: The crust softens slightly after day 2 but remains delicious.
Nutrition (per serving)
Calories: 435 | Carbs: 42g | Protein: 5g | Fat: 27g | Fiber: 2g
Allergens: Dairy, Gluten (if using regular graham crackers)
FAQs
Q: Can I use fresh cherries instead of maraschino?
A: Yes, but ensure they’re pitted, chopped, and well-drained.
Q: Can I use a store-bought crust?
A: Absolutely—pre-made graham crusts work perfectly for this no-bake recipe.
Q: Can I make this pie ahead?
A: Yes, it tastes even better the next day after the flavors meld together.
Personal Notes
I created this pie during a summer heatwave when I refused to turn on the oven. It quickly became a family favorite—especially for its nostalgic flavor of coconut and cherries together. Every bite feels like a tropical vacation in pie form.
If you try this recipe, I’d love to hear how it turned out! Leave a comment or tag me with your creation.
