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4.75 from 8 votes
Slice of Vegan Coconut Cream Pie with a cherry on top.
Vegan Coconut Cream Pie
Prep Time
20 mins
Cook Time
40 mins
Chill Time
4 hrs
 

This vegan coconut cream pie is filled with luscious layer of coconut pudding covered in dairy-free whipped cream and toasted coconut. A decadent dessert that nobody would guess was egg-free and dairy-free!

Course: Dessert
Cuisine: American
Servings: 8
Calories: 728 kcal
Author: Alissa Saenz
Ingredients
  • 1 vegan pie crust (homemade or store-bought)
  • 2 (14 ounce or 400 ml) cans full-fat coconut milk
  • cup organic granulated sugar
  • cup cornstarch
  • 2 tablespoons vegan butter
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¼ teaspoon salt
For Topping
  • ¼ cup sweetened shredded coconut
  • 1 (6 ounce or 170 gram) can vegan whipped topping
Instructions
  1. Preheat the oven to 375°F. (Note 1)

  2. Roll the pie crust to a circle of about 13 inches in diameter.

  3. Drape the pie crust inside a 9 to 9 ½ inch pie plate and gently press so the crust conforms to the inside of the plate.

  4. Trim the excess crust and crimp the edges. Use a fork to poke holes in the bottom and sides of the crust.

  5. Lay a sheet of foil inside the crust, making sure it's large enough to cover the edges.

  6. Fill the foil with pie weighs. About 1 inch of rice or dried beans can be used if you don't have pie weights.

  7. Bake the crust until it's golden brown all over, about 30 minutes.

  8. Place the pie crust on a cooling rack and carefully remove the foil and weights.

  9. Make the filling while the crust cools. Whisk the coconut milk, sugar and cornstarch together in a small saucepan. Whisk until the cornstarch dissolves completely. (Note 2)

  10. Place the pot over medium heat and slowly bring the mixture to a simmer, whisking constantly.

  11. By the time the mixture comes to a simmer it should have thickened up. Remove the pot from heat.

  12. Stir in the vegan butter, coconut, vanilla extract, coconut extract, and salt. Continue stirring until the butter is melted and the ingredients are combined.

  13. Let the filling cool for 5 to 10 minutes, stirring occasionally to accelerate cooling and prevent a skin from forming.

  14. Pour the filling into the pie crust, cover the pie with plastic wrap, and chill until the filling is set and cold, at least 4 hours.

  15. While the pie cools, preheat the oven to 400°F and arrange ¼ cup of coconut on a baking sheet.

  16. Toast the coconut until it's golden brown, about 8 minutes.

  17. Remove the coconut from the oven and place it on a cooling rack to cool.

  18. Once the pie has finished chilling, top it with a layer of whipped cream, then sprinkle with the toasted coconut.

  19. Serve immediately, or place the pie in the freezer for 15 minutes to set the whipped cream, then cover and move it to the fridge until ready to serve.

Recipe Notes
  1. Steps 1 through 8 can be skipped if you purchase a prebaked vegan pie crust.
  2. Add an ice cube to the pot if you have trouble getting the cornstarch to dissolve.
  3. Vegan whipped cream melts really fast at room temperature. Be sure to keep this pie chilled and avoid prolonged periods at room temperature. If you do have it out for more than a few minutes at any point, pop it in the freezer for 15 minutes before transferring it to the fridge. This will help reset the whipped cream.
Nutrition Facts
Vegan Coconut Cream Pie
Amount Per Serving (1 slice (⅛ of pie))
Calories 728 Calories from Fat 489
% Daily Value*
Fat 54.3g84%
Saturated Fat 47.1g236%
Sodium 309mg13%
Potassium 347mg10%
Carbohydrates 55.7g19%
Fiber 4.1g16%
Sugar 21.1g23%
Protein 5.3g11%
Calcium 21mg2%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.