Dairy Free Vegan Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

This pie layers a flaky, from-scratch crust with a lush coconut milk custard, thickened on the stovetop until glossy and studded with sweetened shredded coconut for texture in every bite. Once chilled and set, it gets crowned with a cloud of whipped coconut cream skimmed straight from a chilled can, then finished with toasted coconut flakes for crunch and a little extra shine. The combination of a crisp, buttery-style crust and that rich, custardy filling makes this feel like a proper bakery-case dessert, not a compromise. Cutting into it reveals clean, structured slices thanks to the cornstarch-set filling, so it holds up beautifully on a plate. It's an easy make-ahead treat, since a few hours in the fridge is all it takes to go from saucepan to sliceable pie. This one is a genuinely solid pick for a dairy free dessert table, coconut-forward from crust to topping.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

2 cans (13.5 oz each) full-fat coconut milk
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

¼ cup toasted coconut flakes (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap, and refrigerate for 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, press it gently into the bottom and sides, and trim any overhang to about 1/2 inch. Fold the edge under itself and crimp. Line the crust with parchment paper and fill with pie weights or dried beans.

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