Checking the ingredient list, there's no egg anywhere in this pie — the crust comes together with flour, cold vegan butter, and ice water, while the filling gets its body from coconut milk thickened with cornstarch on the stove. That cornstarch is doing real work here, turning glossy and thick enough to coat a spoon before it's folded together with vanilla and shredded coconut for a filling that's dense, rich, and coconut-forward in every bite. The blind-baked crust adds a crisp, flaky base that holds up beautifully once the filling is chilled and sliceable. On top, coconut cream whipped from the solids of a chilled can turns billowy and light, finished with a scatter of toasted coconut flakes for crunch and contrast. It's a make-ahead dessert that chills into clean, neat slices, and it's a genuinely solid choice for an egg free table.
About FigFig 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 →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
