This is hands down the best vegan coconut cream pie, and even coconut cream pie in general! Made with the easiest coconut cream filling, a flaky pie crust, and perfect vegan whipped cream, this custard-like vegan coconut cream pie is perfect for all spring occasions!
- 1 1/2 cups (200 g) all purpose or gluten-free 1:1 baking flour
- 8 tbsp (113 g) + 1 tbsp salted vegan butter, frozen and cubed, divided
coconut cream pie filling:
- 1/2 cup (110 mL) aquafaba
- 3 tbsp chickpea flour
- 1/4 cup (30 g) arrowroot starch
- 1 can (13.5 oz) coconut cream
- 1 cup (240 mL) full fat coconut milk
- 3/4 cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- 1 cup (80 g) unsweetened shredded coconut
- 2 tbsp salted vegan butter, room temperature
- 2 tsp vanilla extract
Vegan Whipped Cream:
- 1/2 cup (120 mL) aqufaba
- 1/2 cup (100 g) Florida Crystals Sugar Organic Granulated Sugar ®
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/3 cup toasted coconut flakes, for topping
- Prepare the pie dough: Start by whisk together the flour, sugar, and arrowroot starch. Add in the cubed and frozen 8 tablespoons (113 g) vegan butter, and either use a pastry cutter or your hands to cut the vegan butter into the flour. The flour and butter should be about pea-sized. Then add in the chilled water, starting with just 5 tablespoons. Use a fork to mix the dough until you reach a shaggy consistency. You can add the remaining tablespoons, one at a time, if the flour is not fully absorbing into the dough. Lightly knead the dough against the side of the bowl to create a dough ball, being careful not to overwork the dough. Press the dough into a round disk, and wrap it tightly in plastic wrap or parchment paper. Store in the fridge for 1 hour.
- Laminate the pie crust: After chilling the dough, lightly flour a clean surface and a rolling pin. Place the dough into the center of the floured surface. Roll the dough lengthwise to create a rectangle. Use a pastry brush to brush off the flour on top, then fold the dough into a square. This is the first lamination. Turn the dough 45 degrees either way and repeat, rolling it into a rectangle and folding again. Repeat two more times for a total of 4 times.
- Shape the pie crust: Then roll the dough out to be 12” in diameter, picking up the disk every few rolls to ensure it’s not sticking to the surface. Carefully place the dough into your pie dish, and gently press the dough against the sides of the dish, being careful not to stretch the dough. Fold the edges of the pie dough underneath and crimp the edges of the pie dough however you’d like (pressing the thumb between your index and middle knuckles helps to create a classic pie crimping). Place the pie crust into the freezer to chill as you preheat the oven to 425F.
- Fully bake the pie crust: Once the oven is preheated, remove the pie crust from the freezer. Poke a few holes into the bottom of the pie crust and place a piece of parchment paper down into the center of the crust. Add the pie weights* to the center of the crust. Brush the edges with 1 tablespoon of melted and cooled vegan butter. Place the pie crust into the oven to bake for 15 minutes, then remove the crust from the oven and remove the pie weights. Place the crust back into the oven to bake for 5-7 minutes or until the edges are golden. Then remove the crust from the oven to cool as you prepare the coconut cream pie filling.
- Prep for the coconut cream pie filling: Whisk together the aquafaba, chickpea flour, and arrowroot starch in a small bowl together. Set aside. Add the coconut cream, coconut milk, and sugar to a medium saucepan, and whisk together.
- Make the coconut cream pie filling: Turn the stovetop heat to medium-high, and allow the mixture to come to a boil. Once boiling, reduce the heat to low, and as you whisk, pour in the chickpea flour mixture. Continue to whisk the mixture on low heat until it thickens to a pudding consistency, about 7 minutes. Once thickened, add in the vegan butter, vanilla extract, and coconut shreds. Whisk until evenly distributed throughout the coconut cream mixture.
- Chill the coconut cream pie: Pour the coconut cream filling into the baked pie crust, and place the pie into the fridge to set for 6+ hours, but ideally overnight.
- Make the whipped cream: Once the pie is set, add the aquafaba and cream of tartar to a large bowl or a stand mixer with whisk attachment. Mix the aquafaba on high speed until foamy, then begin to add in 1 spoonful at a time of sugar as you continue to beat the aquafaba mixture. It will begin to fluff up and create stiff peaks. Once the stiff peaks are achieved (about 10 minutes), you can spoon the whipped cream on top of the coconut cream pie.
- Slice and serve! Top with toasted coconut flakes. Slice the coconut cream pie and serve cold. Store any leftover slices in an airtight container and in the fridge for up to 4 days.
Gluten-free: For a gluten-free coconut cream pie, please swap in gluten-free 1:1 baking flour (one that contains xanthan gum) at an equal ratio to the all purpose flour.
Pie weights: If you don’t have pie weights, you can use dried rice, beans, or flour.
Keywords: vegan coconut cream pie, coconut cream pie