Red Meat Allergy Friendly Dairy Free Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

Red Meat Allergy Friendly Dairy Free Coconut Cream Pie

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!