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!
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.
- 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.
- 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.
- 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.
- Refrigerate for 3-4 hours until set.
- Once chilled, add whipped topping, piping it decoratively if desired, and garnish with coconut chips or shavings.
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.