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This image shows a beautifully presented coconut cream pie on a white round plate, featuring a creamy coconut center topped with golden toasted coconut shavings for added texture and flavor.

Coconut Cream Pie Recipe

Creamy, dreamy, and bursting with tropical flavor, this Coconut Cream Pie features a flaky crust, silky coconut custard, and a fluffy whipped topping. Perfect for summer gatherings or anytime indulgence, it’s a crowd-pleasing dessert that’s as easy to make as it is to enjoy!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 372 kcal

Equipment

  • Pie weights
  • Pie plate
  • Spatula
  • Whisk
  • Medium pot
  • Aluminum foil or parchment paper

Ingredients
  

Baking the Pie

  • 1 Easy vegan pie crust

Toppings

  • 4 cups vegan whipped cream
  • sweetened shredded coconut or coconut chips and shavings

Filling

  • 1 can of full-fat coconut milk
  • 4 tbsp vegan butter
  • ½ tbsp coconut extract
  • ½ cup sweetened shredded coconut optional
  • 1 tsp pure vanilla extract
  • ¾ cup soy milk or other plant milk
  • ½ cup granulated sugar
  • 6 tbsp cornstarch

Instructions
 

Baking the Pie

  • Prepare the vegan pie crust as instructed and line it in the pie plate.
    This image shows fresh pie dough being pressed into a round pan, creating the base for the coconut cream pie before it is baked to golden perfection.
  • Cover the crust with aluminum foil or parchment paper and fill it with pie weights, sugar, rice, or dried beans.
  • Bake the crust for 60-70 minutes until fully cooked.
    This image shows the pie crust being baked in the oven until it turns golden brown, providing a crisp and flaky base for the coconut cream filling.
  • Carefully remove the weights and foil, then let the crust cool at room temperature for 20 minutes.

Making the Filling

  • For the filling, whisk plant milk and cornstarch until smooth, then combine with coconut milk and sugar in a pot.
    This image shows a rich and creamy coconut filling being whisked in a saucepan, with steam rising as it thickens into a luscious texture for the pie.
  • Heat on medium-high while whisking, bringing the mixture to a boil.
  • Lower the heat and simmer, whisking until thickened.
  • Remove from heat and stir in shredded coconut (optional), vegan butter, vanilla, and coconut extract.

Assembling the Pie

  • Pour the filling into the crust, smooth with a spatula, and cover with plastic wrap touching the custard surface to prevent a skin.
    This image shows the smooth and creamy coconut filling being carefully poured into the baked pie crust, evenly spreading to form the pie's rich center.
  • Refrigerate for 3-4 hours until set.
  • Once chilled, add whipped topping, piping it decoratively if desired, and garnish with coconut chips or shavings.
    This image shows toasted coconut shavings being sprinkled generously over the creamy coconut pie filling, adding a decorative and flavorful finishing touch.

Notes

  • Ensure the crust is completely cooled before adding the filling to prevent melting or uneven setting.
  • For a more pronounced coconut flavor, increase the coconut extract slightly.