No-Bake Strawberry Coconut Cream Pie

📝 Step-by-Step Instructions

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
Refrigerate the crust for at least 15 minutes while you prepare the filling.

In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and fluffy (about 1-2 minutes).
Gradually beat in the sweetened condensed milk, vanilla extract, and lemon/lime juice until the mixture is completely smooth and uniform.
Gently fold in the finely chopped strawberries and the ½ cup of shredded coconut (the filling component). Be careful not to overmix once the fruit is added.

Pour the filling mixture into the chilled crust, spreading it evenly with a spatula.
Cover the pie loosely with plastic wrap.
Refrigerate for a minimum of 4 hours, or ideally overnight, until the filling is firm and completely set.

Toast the Coconut: Spread the remaining ½ cup of coconut in a dry skillet over medium heat, stirring constantly, for 3-5 minutes until golden brown and fragrant. Let it cool completely.
Make the Whipped Cream: In a chilled bowl, use an electric mixer to beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
When ready to serve, pipe or spread the whipped cream over the top of the pie.
Garnish generously with the toasted coconut and small pieces of the red fruit (as shown in the image).

Softened Cream Cheese: This is critical! If the cream cheese isn’t fully soft, your filling will be lumpy. Take it out of the fridge an hour before use.
The Chill Time: Do not rush the chill time! The lemon/lime juice works with the condensed milk to “set” the filling; rushing this step results in a runny pie.
Crust Crunch: For an extra crispy crust, pre-bake the empty crust at $350^{\circ}\text{F}$ ( $175^{\circ}\text{C}$ ) for 8 minutes before chilling and filling it.
Draining the Fruit: If using frozen fruit, thaw and drain it completely before folding it into the filling to prevent adding too much moisture.