Dairy Free Classic Coconut Cream Pie

Total time4 hr 55 min

Prep time35 min

Cook time20 min

Creamy, dreamy, and packed with real coconut flavor, this pie starts with a crisp, golden-baked crust that gets filled with a rich coconut custard studded with shredded coconut and thickened to silky perfection with egg yolks and cornstarch. The filling sets up cold and sliceable, so every piece holds its shape while still melting on the tongue. A cloud-like, billowy topping crowns the whole thing, finished with a generous scatter of toasted coconut for crunch and a deep, nutty aroma. It's the kind of make-ahead dessert that looks like it came from a bakery case, and it's a genuinely solid choice for a dairy free spread. Chill it well, slice it clean, and watch it disappear at the table.

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Ingredients

8 servings

For the crust

1 pre-made or homemade 9-inch pie crust, unbaked
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For the coconut pastry cream

1 can (13.5 oz) full-fat coconut milk
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¾ cup granulated sugar
⅓ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the whipped cream topping

1 ½ cups heavy cream
Chef's tip
Use the thick cream from a can of full-fat coconut milk (not sweetened "cream of coconut"), measured 1:1. It adds a mild coconut flavor.
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

½ cup sweetened shredded coconut, toasted

Instructions

1
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans, pressing them into the corners and up the sides.
2
Bake the weighted crust for 15 minutes, until the edges are set and just beginning to turn golden. Remove the parchment and weights, then return the crust to the oven and bake for another 8–10 minutes, until the bottom is dry and pale golden throughout. Transfer to a wire rack and let cool completely.

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