High Fructose Corn Syrup Free Vegan Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

4.9

(20)

High Fructose Corn Syrup Free Vegan Coconut Cream Pie

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
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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