Dairy-Free Coconut Cream Pie
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time specifically. This is a great make ahead pie since it needs time to set up! You can make it a day in advance.
Recipe type: Dessert
Cuisine: American
Serves: 1 pie (8 slices)
Homemade Pie Crust:
  • 1⅛ cups all-purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup coconut oil
  • ¼ cup ice water
Coconut Filling & Topping
  • ⅓ cup + 1 cup unsweetened or sweetened flaked coconut, divided
  • 1 (14-ounce) can full-fat coconut milk
  • 1⅓ cups dairy-free plain or vanilla coconut milk beverage or coconut creamer (see post above)
  • ¾ cup sugar
  • ½ cup all-purpose flour (see Gluten-Free Option below for starch option)
  • 2 large eggs (for egg-free, see post above)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 batch Coconut Whipped Cream (can sub store-bought dairy-free whipped topping)
Homemade Pie Crust:
  1. Preheat your oven to 400ºF.
  2. Put the flour, sugar, and salt in a medium bowl, and whisk to combine.
  3. Add the coconut oil, and whisk until coarse crumbs form.
  4. Stir in the water until the dough comes together.
  5. Shape the dough into a ball with your hands, and place it on a lightly floured surface.
  6. Roll the dough out to a circle bigger than a pie plate.
  7. Transfer the crust to your pie plate and gently press it in. Fold under the edge and shape as desired.
  8. Bake the crust for 12 to 15 minutes or until golden. Let it cool completely.
Coconut Filling & Garnish
  1. Lower your oven temperature to 350ºF.
  2. Spread the ⅓ cup coconut evenly over a baking sheet. Bake, stirring often until the coconut is golden, about 5 minutes.
  3. In a medium saucepan, whisk together the coconut milk, sugar, flour, eggs, and salt until smooth. Whisk in the milk beverage or creamer.
  4. Place the pan over medium-low heat, and bring to a boil stirring constantly. Continue cooking and stirring for a few minutes, or until the mixture is thickened.
  5. Remove the pan from the heat and stir in the remaining cup coconut and vanilla extract.
  6. Pour the filling into the cooled pie crust, and level out.
  7. Refrigerate the pie until set, about 4 hours.
  8. Spread the coconut whipped cream evenly on top of the pie filling, and top with the toasted coconut.
  9. Store the pie, covered, in the refrigerator, for up to 3 days. It can also be frozen and thawed at room temperature.
Gluten-Free Option: Substitute ⅓ cup cornstarch for the flour. Let it bubble for just 2 to 3 minutes before removing from the heat. Also, use a dairy-free, gluten-free pie crust, like Wholly Wholesome or this recipe.
Nutrition Information
Serving size: 1 slice Calories: 502 Fat: 34.4g Saturated fat: 29.5g Carbohydrates: 46.8g Sugar: 24.5g Sodium: 251mg Fiber: 3.4g Protein: 6.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-coconut-cream-pie