A new and improved recipe for Coconut Cream Pie
No bake, no nuts, no mixer Coconut Cream Pie is the way to go!
I’m taking it even easier by buying coconut whipped topping!
But if you are not going to buy your whipped topping
You will have to pick which recipe for Vegan Whipped Cream you will want to make
Alternatively CocoWhip Topping by SO-Delicious is a good option for those who are super lazy! #ME
Vegan gluten free graham cracker crust by Mi-Del makes this one even easier! *not sponsored
WATCH THE VIDEO FOR HOW I MADE THIS COCONUT CREAM PIE!
By the way, this is one really inexpensive dessert too!
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Notes for Success:
Make it sugar free!
By using unsweetened flake coconut and your favorite sugar substitute for the custard part of this coconut cream pie
Often times I forgo the sugar in the whipped cream altogether too!
All the diabetic sugars work great in custard recipes!
Monk fruit sugar is my go-to for when I want to make a sugar free dessert
Click here for more about sugar free baking!
Be careful with the turmeric it can have a tendency to make your custard green if you add too much so just a pinch will be fine!
Of course you can leave it out and the custard will be pure white
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
Yield: 8 servings
Coconut Cream Pie
Prep Time
12 minutes
Total Time
12 minutes
Ingredients
- Coconut Milk full fat canned 13.5 ounces (1¾ cup) (414ml)
- Other Plant Milk Milk ½ cup (118ml)
- Turmeric *optional for color 1/8 teaspoon *see notes
- Granulated Vegan Sugar ½ cup (100g)
- Cornstarch 5 Tablespoons (40g) **see notes
- Vegan Butter 2 Tablespoons (28g)
- Vanilla Extract 1 teaspoon (5ml)
- Sweetened Flake Coconut toasted 1½ cup (125g) **see note above
For the Crust:
- Graham Crackers 10 sheets (140g) approx 1½ cups
- Vegan Butter 4 Tablespoons (56g)
- OR 1 Store Bought Crust
- 1 recipe your favorite vegan whipped cream *see notes above in article
Instructions
- If you are not using the store bought whipped topping, prepare the Vegan Whipped Cream recipe of your choice CLICK HERE
- If you are not using a store bought graham cracker crust crush the graham crackers to a fine crumb in a food processor and then add the metled vegan butter
- Press the mixture into the bottom & sides of your pie plate and then freeze until needed *for a firmer crust that will not fall apart as easily you can bake it in a 350F oven for 10 minutes first
- For the custard:
- Combine cornstarch & sugar together in a medium sauce pot & whisk to combine, then add the plant milks and cook over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
- Add 1 cup of the toasted flake coconut and then pour the custard into your prepared crust.
- Refrigerate until completely cold & set and if you wish to forgot the whipped topping, then you have a luscious Coconut Custard Pie!!
- Top it with \whipped cream of your choice and then the remaining 1/2 cup of toasted coconut.
Notes
Coconut cream pie must be kept refrigerated at all times and whill stay fresh for up to 5 days.
