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Coconut Cream Pie

November 12, 2018

Recipe adopted from The Minimalist Baker[Recipe makes (1) 9-inch round pie].

For the past few holidays, we've created this coconut cream pie (or alterations of it) and have had such a positive response that its gained a spot on the blog.  If you're looking for something a little non-traditional this Thanksgiving, but something that's sure to please, why not try out this coconut cream pie for a potential new family tradition?

The dessert starts with a crunchy pecan-based crust, gets topped with a smooth coconut pudding filling, and then gets topped with a light layer of coconut whipped cream.  It's a total crowd-pleaser; trust us.

If you want to make this ahead of time and freeze it, by all means, go for it.  Just make sure to let the pie thaw in the refrigerator a full day before it gets served.

INGREDIENTS:

Crust:
1 cup old-fashioned oats
1 cup pecans
1/4 teaspoon kosher salt
2 tablespoons coconut sugar
5 tablespoons melted coconut oil

Filling:
3 tablespoons cornstarch
1/3 cup coconut sugar
1 (14-ounce) can coconut milk
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut

Topping:
(1) to (2)* 9-ounce tub(s) vegan whipped cream
*this is up to your personal preference and how thick you'd like the dessert

DIRECTIONS:

Preheat the oven to 350°F and line a 9-inch springform pan or pie dish with parchment paper.  Add the oats, pecans, salt, and coconut sugar in a food processor and process until fine.  Add the coconut oil and pulse until combined.  The mixture should be able to keep its shape when squeezed between your fingers.  If it's too dry, add a little more coconut oil.  Transfer the mixture to the pie dish, and press down firmly to create your crust.  Bake for 20 minutes, or until the surface starts to brown.  Remove from the oven and let cool completely.

For the filling, combine the cornstarch, coconut sugar, and coconut milk in a thick-walled sauce pan and whisk until the cornstarch is dissolved.  Place over medium heat and stir for several minutes, until it just starts to boil and thicken.  Remove from heat and stir in the vanilla and shredded coconut.  Transfer to a heat-proof bowl and cover with plastic wrap, making sure that the plastic wrap touches the mixture (to prevent a crust from forming).  Transfer to the refrigerator and cool for several hours.  Once cool, whisk in 1/4th of the total amount of whipped cream you plan on using.  Add an additional 1/4th and fold in with a rubber spatula.  Transfer the mixture to your pie dish and level out.  Let the dessert cool in the refrigerator for several hours, or until set.  Lastly, add your last 1/2 of whipped cream and level.  Slice, top with toasted coconut if desired, and enjoy!

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2 comments

  1. I have corn allergy and cannot use corn starch -- but really want to try this... any suggestion as to alternative thickener?

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    Replies
    1. Hi Johannah! Although we haven't tried it with this recipe, I would try tapioca flour. Usually you use 2 tablespoons of tapioca flour for every 1 tablespoon of cornstarch. Other alternatives include potato starch, arrowroot powder, or tapioca. Best of luck!

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