Coconut Cream Pie (Eggless & Dairy-Free Option)
This easy homemade coconut cream pie has a creamy eggless coconut custard, It's layered in a flaky pie crust, topped with fluffy vanilla whipped cream, and finished with toasted coconut. Make it with homemade or store-bought pie crust, with a tested dairy-free option included.
Yield: 8 servings
Equipment
- 9-inch Pie Dish about 2-inches deep
Ingredients
Pie Crust
- 1 batch Homemade Pie Crust fully blind baked or use store bought baked pie crust
Coconut Pastry Cream Filling
- 800 ml Full-Fat Canned Coconut Milk room temperature; about 2 full cans
- 120 g Castor Sugar or granulated sugar
- 50 g Cornstarch
- 2 tsp Vanilla Extract
- Pinch of Turmeric optional; for color only
- 85 g Unsweetened Shredded Coconut
Whipped Cream
- 240 ml Whipping Cream cold, see notes for options
- 30 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
- 40 g Shredded Coconut or coconut chips; lightly toasted
Instructions
For the Pie Crust
- You can make a homemade pie crust, prepare one batch of my Pie Crust recipe and follow the instructions to shape and fully blind bake it in a 9-inch pie dish. Allow it to cool completely OR use a store-bought pie crust, follow the package instructions for blind baking. Make sure the crust is fully baked and completely cooled before filling.
For the Coconut Pastry Cream
- Add the canned coconut milk to a saucepan.
- In a separate bowl, whisk together the sugar, cornstarch, and optional turmeric (if using, for color only). Add this mixture to the saucepan, whisking to combine.
- Bring the mixture to a simmer over low–medium heat, whisking as it heats. Once it comes to a boil, whisk continuously and let it boil for 30 seconds. The custard will become thick and smooth.
- Remove the saucepan from the heat. Stir in the vanilla extract and shredded coconut.
- Spread the coconut pastry cream evenly over the cooled pie crust. Cover with plastic wrap touching the surface of the custard. Refrigerate for 5–6 hours, or until completely set.
For the Vanilla Whipped Cream
- Add the cold whipping cream, powdered sugar, and vanilla extract to a mixing bowl. Whip until medium peaks form.
- Spread or pipe the whipped cream over the set coconut layer.
- Sprinkle with lightly toasted shredded coconut or coconut chips. Keep refrigerated until ready to serve. Slice and enjoy chilled.
- Store the pie covered in the refrigerator for up to 3–4 days. Keep it chilled when not serving because the custard and whipped cream topping are perishable.
Notes
- Canned Coconut Milk: Use full-fat canned coconut milk at room temperature, not refrigerated coconut milk beverage.
- Turmeric: Optional. Use just a pinch for a light yellow color.
- Shredded Coconut: Use unsweetened shredded coconut in the filling and for the topping. Toast the topping coconut lightly before using.
- Dairy-Free Option: Use Country Crock Plant Butter or Earth Balance in the pie crust, and Silk Dairy-Free Heavy Whipping Cream Alternative for the topping.
- Cups vs. Scale: Gram measurements provide the most accurate results. Cup measurements are approximate and can vary depending on how ingredients are measured.
- Measuring Spoons: Use proper measuring spoons for the vanilla extract and turmeric.