Coconut Cream Pie {Dairy Free} 

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*Makes one 10" Pie


Pie Crust:

1 1/2 cups all-purpose flour

1 tsp. salt

1/3 cup white sugar

1/2 cup canola oil

3 Tbsp. water

Pie Filling:

3 Cups full fat canned coconut milk

3 egg yolks

¾ Cup white sugar

1/3 Cup cornstarch

¼ tsp. salt

1 tsp. vanilla extract

1 tsp. coconut extract


1 Cup flaked coconut or coconut chips, toasted (*see Note below)


For the Crust:

Preheat oven to 200 F. In a large mixing bowl, combine all dry ingredients for the crust. Add oil and stir. Add water as needed until it just sticks together but is not gummy. Press evenly into a 10-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350 F. Bake 20-25 minutes or until edges begin to turn golden brown. Let cool completely.

For the Pie:

In a medium saucepan, combine coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract. Strain through a fine mesh strainer for a smoother consistency, if desired. Let mixture cool to the touch. Then pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. When ready to serve, top each individual piece with the toasted coconut.

*NOTE: To toast coconut, spread coconut on baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.

*Pie filling adapted from Mel's Kitchen Cafe, converted to be dairy free. Pie Crust adapted from Chocolate Covered Katie.