Vegan Coconut Cream Pie

4.86 stars (7 ratings)

Vegan Coconut Cream Pie

Hello creamy, coconut goodness! This Vegan Coconut Cream Pie is made with homemade pie crust, a creamy coconut filling, and topped with vegan whipped cream. Pie, coconut, and whipped cream lovers won’t be able to get enough!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 372kcal

Author: Nora Taylor

Ingredients

Pie Crust

1 Easy Vegan Pie Crust baked completely, see notes

Filling

3/4 cup soy milk or other plant milk
6 tablespoons cornstarch
13.5 ounce can full fat coconut milk
1/2 cup granulated sugar
1/2 cup sweetened shredded coconut optional
4 tablespoons vegan butter
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract

Whipped Cream and Toppings

2-4 cups Vegan Whipped Cream see notes
coconut chips, coconut shavings or sweetened shredded coconut

US Customary - Metric

Instructions

Bake the crust

If you use a cookie crust or store bought pre-baked crust, you can skip this part. The crust needs to be baked completely since we are putting a no bake filling into it.
Prepare a vegan pie crust as instructed using my recipe. Once the pie crust is lined in the pie plate, line it with aluminum foil or parchment paper, fill to the top with pie weights, sugar, rice or dried beans. Bake for 60-70 minutes.
Carefully remove the pie weights with the foil, and let the crust cool for about 20 minutes at room temperature.

Make the coconut cream filling

Whisk the plant milk and cornstarch in a bowl or glass measuring cup until smooth.
In a medium pot, add the coconut milk, sugar and milk/cornstarch mixture.
Turn the heat to medium-high, and whisk until smooth. Bring to a boil, then lower heat to a simmer and whisk constantly until it thickens.
Immediately remove from heat and stir in the shredded coconut (optional), vegan butter, vanilla and coconut extract.
Pour into the pie crust, and smooth with a spatula. Cover with plastic wrap touching the top of the custard; this prevents a skin from forming on top of the custard. Place in the refrigerator for 3-4 hours to chill and thicken.

Top with whipped cream and serve

Once the pie has chilled for 3-4 hours, prepare whipped topping of choice (or simply use store bought vegan whipped cream).
Cover the pie with whipped topping, or use a piping bag and tip to pipe it on. This works best with my new recipe for Heavy Whipping Cream Substitution.
Sprinkle with coconut chips, shaving or shredded coconut, if desired. Serve and enjoy! Keep leftover pie refrigerated for up to 3-4 days, covered.

Notes

Nutrition Info - This is an estimate only, and will depend on what pie crust and whipped topping you use.
Pie Crust - I prefer my Easy Vegan Pie Crust, but you may also use this Gluten Free Pie Crust or a store bought crust.
Coconut Extract - You may leave this out if you can't find it, but it adds quite a bit of flavor so use it if you can.
Whipped Topping - Go make this easy whipped cream substitute if you can, it's the absolute best! But another vegan whipped cream will work, even a store bought variety like So Delicious Coco Whip.

Nutrition