Once again we are in no bake territory with this new improved recipe for Coconut Cream Pie
No bake, no nuts, no mixer Coconut Cream Pie is the way to go!
Of course I am taking the easy route by buying the coconut whipped topping because that’s how lazy I am right now!
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 and get that mixer out and whizzing up!
There are quite a few really good vegan options for whipped cream on the market right now
And I also have a couple homemade recipes for Vegan Whipped Cream for you to choose from
Alternatively CocoWhip Topping by SO-Delicious is a good option for those who are super lazy! #ME
And vegan gluten free graham cracker crust by Mi-Del makes this one even easier! *not sponsored
CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL 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 but again your fav sugar sub works there 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
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Coconut Cream Pie
Ingredients
- Coconut Milk full fat canned 13.5 ounces (1¾ cup) (414ml)
- Soy 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.
Gretchen, you are just a marvel! I have been thinking about Cream Pies for months and have not attempted to make one since I changed to plant-based lifestyle and have missed them so much.
For some reason I have not been seeing your posts on FB but this morning I decided to do a search to make sure you were still there and was so excited to see you have posted numerous recipes for Cream Pies. Then I saw your suggestions for canned whipped cream. I didn’t even know it existed but I am still planning to use your recipe for aquafaba whipped cream since I have used it several times and I will also make the one with so milk.
Thanks so much for your dedication and sharing your recipes.
Oh wow! awesome! Im so glad you searched for me!! 🙂
And YAY! Glad you loved the recipe! CLICK HERE for the others!! AND I am taking a poll on YouTube right now to see what 5th flavor I should make! **Ps- Lemon is winning!! LOL
Well, I have been out of commission for a few weeks. I may have missed the poll but Ie did not find it on YouTube. Just to cast my vote……..it’s still for Caramel Cream Pie. LOL
Thank you so much for this! Coconut cream is my absolute favorite pie and this is so easy. I absolutely love it.
Could I make this a day ahead? I’d like to serve it at a party.
yes! definitely! I like the coconut whipped cream the next day, it gets MORE stable so be sure to only whip to soft peaks!
Do you think you could add some coconut butter/creamed coconut to the custard?
Yes! definitely!
I have an updated version CLICK HERE