Easy Coconut Cream Pie
Prep time
Cook time
Total time
Please note that the prep time does not include chilling time. This is a great make-ahead recipe.
Author: Jane (modified by the Go Dairy Free team)
Serves: 6 servings; 1 9-inch pie
Ingredients
- 1 box Jell-O Pudding-Cook & Serve Coconut Cream Pudding & Pie Filling
- 1¾ cups light coconut milk (not coconut milk beverage)
- 1 graham cracker crust pie shell (see below)
- Whipped Coconut Cream (store-bought or homemade), optional for topping
- Toasted shredded or flaked coconut, for topping
Instructions
- Follow the package directions to make the pudding, but use 1¾ cups light canned coconut milk in place of the milk.
- Pour the pie filling into the prepared pie shell. Let cool.
- Refrigerate the pie for at least 3 hours, or until set.
- Optionally top with whipped coconut cream. Sprinkle with toasted coconut before serving.
Notes
Graham Cracker Crust Options: Not all graham cracker crusts are dairy-free, but most are. We like Arrowhead Mills Crusts. And though graham crackers usually contain honey, several crust varieties are strictly vegan. For gluten-free, dairy-free and soy-free, look for an option like Mi-Del Gluten-Free Graham-Style Crust.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-coconut-cream-pie