Oral Allergy Syndrome Friendly Dairy Free Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

4.8

(14)

Oral Allergy Syndrome Friendly Dairy Free Coconut Cream Pie

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 cans (13.5 oz each) full-fat coconut milk
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the topping

1 ½ cups non-dairy whipped topping
½ cup sweetened shredded coconut, toasted (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold dairy free butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.

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