Vegan Coconut Cream Pie
User Reviews
5
Vegan Coconut Cream Pie
Description
Vegan Coconut Cream Pie combines a flaky or homemade pie crust with a creamy, coconut-flavored filling thickened with cornstarch and sugar. The filling incorporates vanilla extract and shredded coconut, which can be toasted for added depth of flavor and texture. The custard-like cream is poured into the pre-baked crust and chilled for several hours to fully set, ensuring clean slices. Finally, the pie is topped with a generous layer of vegan whipped cream and extra coconut shreds for garnish.
This pie has a smooth and creamy consistency with a subtle sweetness and the slight chewiness from shredded coconut. The balance of flavors hinges on using quality coconut milk and carefully simmering the filling to the proper thickness. The chilled pie's cool cream contrasts nicely with the toasted coconut topping if used.
Serve the pie chilled, sliced into portions. It makes an excellent dairy-free dessert alternative for coconut lovers. Proper chilling time is essential to achieve the right texture and ease of slicing.
Toasting coconut flakes enhances flavor but requires close attention to avoid burning. The pie crust must be fully cooled before adding filling. Sweetness can be adjusted during cooking to taste. Store leftovers refrigerated, and serve promptly for best texture.
Ingredients
- 1 homemade or store-bought pie crust
- ¼ cup corn starch
- ⅓ cup granulated sugar
- 1 light coconut milk 14-ounce can
- 2 teaspoons vanilla extract
- ½ cup coconut shredded, toasted or untoasted, plus ¼ cup for garnish
- 9 ounces of homemade or storebought vegan whipped cream
Instructions
- Bake the pie crust according to package instructions. Set aside
- In a small saucepan, add the cornstarch and sugar. Mix, and then slowly whisk in the coconut milk.
- Place the saucepan over medium low heat and cook for 5 minutes, regularly whisking until it becomes thick. Remove from heat and add the vanilla extract and the coconut shreds.
- When the coconut filling is ready, pour it into the baked pie crust. Using a baking spatula, even out the mixture. Place the pie in the refrigerator to chill for 3 hours.
- When ready, top with the vegan whipped cream and sprinkle on more coconut shreds.
- Serve immediately and store leftovers in the fridge.
Notes
- Toast coconut flakes carefully over medium-high heat, stirring often, to enhance flavor without burning.
- Use good-quality coconut milk for a richer taste in the filling.
- Simmer filling until thickened to a custard-like consistency for proper set when chilled.
- Ensure the pie crust is completely cooled before adding filling to prevent sogginess.
- Allow the pie to chill at least three hours or overnight for best texture and ease of slicing.
- Adjust sugar amounts during cooking to suit your preferred sweetness level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pie
Amount Per Serving
Calories 2692 kcal
% Daily Value*
| Calories | 2692kcal | 135% |
| Carbohydrates | 450g | 150% |
| Protein | 12g | 24% |
| Fat | 88g | 135% |
| Saturated Fat | 55g | 275% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 2717mg | 113% |
| Potassium | 334mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 225g | 450% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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