I do not like many desserts if I am being honesty. I definitely have a savory tooth instead of a sweet tooth. BUT there is one dessert I have always loved and that is coconut cream pie. The light fluffy cool whip topping, the thick custardy pudding and a crumbly cookie crust SIGN ME UP!
I have never made coconut cream pie before but it really wasn’t all too hard. I also love a no bake dessert makes my life so much easier. The pie is soy and nut free. To make it gluten free use gluten free cookies or check out this gluten free crust.
I love pies like this for summer. They are lighter and fluffier than a baked pie but they still are sure to satisfy a sweet tooth. I used a 9.5 inch circle pie pan for this but a 9 inch would work great as well. If you use a smaller or bigger pie pan you may not adjust the measurements.
30 golden vanilla cookie sandwiches
1 1/2 tbsp melted coconut oil
1/3 cup toasted coconut flakes (you can use any kind of coconut shredded, flakes, chips)
1-2 cups coconut whip (I used the one from So Delicious or you can make your own)
Extra toasted coconut flakes to top
- Prepare crust by adding cookies into a food processor or high speed blender. Once cookies are mostly broken down add in the coconut oil and coconut flakes.
- The mixture should resemble wet sand and cookies should be mostly broken down. You should be able to squish it together with your hand and it should stay together.
- Spread the crust into a 9 or 9.5 inch pie pan.
- Refrigerate crust while working on filling.
- Add the cornstarch, sugar and salt into a pot. Stir until well incorporated. Turn the heat on low and add 1 can of coconut milk at a time. This helps to prevent clumping. There should be no clumps.
- Whisk the mixture until the first can of coconut milk is mostly dissolved. Then add the second and the vanilla. Continue to whisk on a low heat until all the coconut milk is fully dissolved.
- Once everything is a uniform liquid turn the heat up to medium and cook for 5 minutes. The pudding will begin to thicken and bubble.
- Once pudding is done cooking take off the heat and add in coconut flakes. Mix well to combine.
- Add the coconut filling into the crust.
- Cover with cling wrap and press down into pie to ensure that no skin will form.
- Refrigerate for at least 3 hours or freeze for 2 to ensure the pie has set. This pie can stay in the fridge overnight as well.
- Once the pie has set decorate the top with the vegan coconut whip and some extra toasted coconut flakes.
*THIS PIE MUST BE KEPT IN THE FRIDGE. You can take it out for serving purposes of course but otherwise store it in the fridge.
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