No-Bake Coconut Cream Angel Pie (No Gelatin!)

No Bake Coconut Cream Angel Pie is a super-delicious, no-bake cold dessert featuring a crispy crust and a creamy, enveloping filling, ready in just a few steps. Light and refined, it's ideal for enjoying at the end of a meal with special guests: it will delight even the most discerning guest.

The base is made by blending classic digestive biscuits and mixing them with melted butter. For the filling, simply combine whipped cream, powdered sugar, and ricotta cheese, which will make it soft yet full-bodied even without using gelling agents. Also, combine grated coconut, which will give the dessert a pleasant aromatic note. Once assembled in the mold, the dessert should rest in the refrigerator for at least an hour. Finally, you can garnish it with a sprinkling of grated coconut and granulated sugar.

What is Coconut Cream Angel Pie?

Angel Pie, especially the coconut cream “no-bake” variation, is a delicate dessert with roots in mid-20th-century American home baking, though its lineage can be traced further back to European meringue-based pies.This style became popular in American kitchens during the 1940s and 1950s, a time when meringue desserts symbolized elegance and resourcefulness.

The no-bake coconut cream adaptation likely emerged in the 1960s and 1970s, aligning with a growing demand for quick, summer-friendly recipes that avoided heating the kitchen. Coconut’s exotic appeal, introduced widely to American palates in the late 19th century through increased imports, gave the dessert a tropical flair, while whipped cream and light fillings kept it ethereal and indulgent—living up to its heavenly name.

Pro Tips for The Best Coconut Cream Angel Pie

• When combining crushed biscuits with butter, melt the butter slowly over low heat so it blends evenly. Too hot and it may cause the crumbs to clump unevenly.
• Use the bottom of a glass to press the biscuit mixture into the pan. Apply gentle, even pressure—too loose and it will crumble, too tight and it can become hard. Chill it for at least 30 minutes before adding the filling for better stability.
• Over-whipped cream can become grainy, while under-whipped cream won’t hold its structure. Stop whipping as soon as you see soft peaks that hold but still look smooth.
• When combining whipped cream with ricotta, fold gently with a spatula to keep the mixture light and airy. Stirring will deflate it and make the texture denser.
• While the recipe works with plain coconut, lightly toasting it in a dry pan will deepen its flavor and add a subtle nutty aroma. Just be sure to let it cool before sprinkling on top.
• Since this is a cream-based dessert, keep it refrigerated until ready to serve—especially in warm weather—to prevent the filling from softening too much.

What Are The Best Cookies to Use for The Pie Crust?

A dry, firm biscuit (like digestive biscuits or classic tea cookies) will give you a crisp yet stable crust. Avoid cookies with too much filling or moisture, as they can make the base soggy.

How to Avoid a Soggy Crust?

To avoid a soggy crust, make sure the cookie crumbs are finely crushed and well-coated with melted butter, then press them firmly into the pan and chill for at least 30 minutes before adding the filling. If your recipe allows, you can also lightly bake the crust for 8–10 minutes to set it, even for a no-bake pie—just let it cool completely before filling.

Why is My Cream So Runny? How Can I Thicken It?

Your cream may be runny if it was under-whipped, if the ricotta or mascarpone was too warm, or if there’s excess liquid in the mixture.

To thicken it, try whipping it longer until soft-to-medium peaks form, making sure all ingredients are cold before starting. If it’s still too loose, you can gently fold in a spoonful of sifted powdered sugar or chilled mascarpone to help stabilize it.

Why Didn't My Coconut Cream Angel Pie Set?

If your coconut cream angel pie didn’t set, it’s likely because the filling didn’t have enough time to chill, the cream wasn’t whipped enough, or the ratio of liquid to stabilizing ingredients (like ricotta or cream) was off. Always whip the cream to soft peaks, fold it gently into the filling, and chill the pie for at least 4–6 hours—or overnight—for the best structure.

Can I Add Anything Else to This Angel Pie?

Yes! You can add flavor twists to your angel pie by folding in chopped tropical fruits like pineapple or mango, sprinkling in mini white chocolate chips for extra sweetness, or adding a splash of rum or coconut liqueur for a grown-up touch. Just be careful not to add too much extra liquid, as it can affect the pie’s ability to set.

Can I Make It Ahead of Time?

Absolutely—you can make coconut cream angel pie a day ahead. In fact, chilling it overnight often improves the texture and flavor, allowing the filling to set fully and the flavors to meld. Just keep it covered in the fridge to prevent it from absorbing other odors.

Does It Freeze Well?

Coconut cream angel pie doesn’t freeze well because the whipped cream and ricotta filling can separate and become grainy once thawed. If you want to prepare it in advance, it’s best to make and chill it in the fridge instead, and add any toppings (like toasted coconut) just before serving for the freshest texture.

How to Store Any Leftovers

Store any leftover coconut cream angel pie in an airtight container or cover it tightly with plastic wrap, then refrigerate. It will stay fresh for about 2–3 days, though the crust may soften slightly over time. For the best taste and texture, enjoy it while it’s still well-chilled.

How to Make No-Bake Coconut Cream Angel Pie

Prepare the base: break the biscuits into pieces and put them in the mixer bowl.

Blend them until they become powder.

Melt the butter in a bain-marie or in the microwave and pour it over the biscuits.

Mix well with a spoon until everything is combined.

Cover a springform pan of 18-20 cm in diameter with cling film.

Spread the biscuit mixture over the base and along the edges, compacting well with your fingertips or using the bottom of a glass. Refrigerate for 30 minutes.

Meanwhile, prepare the filling by whipping the cream with the icing sugar.

Add the ricotta or, if you prefer, the mascarpone, and incorporate it by mixing with the whisk at low speed.

Add the grated coconut and mix gently with a spoon or spatula, until you obtain a smooth cream.

Remove the biscuit base from the refrigerator and pour the filling, leveling the surface with a spatula.

Let the tart set in the fridge for at least an hour.

As soon as it becomes compact, remove it from the mould and transfer it onto a serving plate, then decorate with the grated coconut and the sugar grains.

Enjoy!