Dairy-Free Coconut Cream Pie
Prep time
Cook time
Total time
Serves: 1 pie
For the Pie Crust:
  • 1⅛ cup all-purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup coconut oil
  • ¼ cup ice water
For the Filling:
For the Topping:
For the Pie Crust:
  1. Preheat oven to 400ºF.
  2. Place flour, sugar and salt in a food processor and pulse to combine. Add solid coconut oil and pulse until crumbly. Pulse in water until dough holds together. Place dough on a lightly floured surface and shape into a ball. Roll dough into a large circle and place in your pie pie.
  3. Bake 12-15 minutes or until golden brown. Remove and let cool.
For the Filling:
  1. Lower oven temperature to 350ºF.
  2. Spread coconut evenly over a baking sheet. Bake, stirring often until golden brown, about 5 minutes.
  3. In a medium saucepan, combine cream of coconut, coconut milk creamer, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat stirring constantly. Remove the pan from the heat and stir in ¾ cup of the toasted coconut and the vanilla extract.
  4. Pour the filling into the pre baked pie crust and chill until firm, about 4 hours.
For the Topping:
  1. Combine all ingredients in a mixing bowl and mix on high until thick and creamy. Spread on top of the pie filling and top with remaining toasted coconut.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-coconut-cream-pie