Eggless Coconut Cream Pie

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This Eggless Coconut Cream Pie is velvety, creamy, and full of coconut flavor! It’s a classic easy-to-make recipe that deserves a seat at any party.

Easy Eggless Coconut Cream Pie Recipe

Coconut is one of my ALL-TIME favorite flavors! And this Eggless Coconut  Cream Pie turned out downright dreamy.

The homemade filling is incredible, with the perfect texture and flavor that’s not overly sweet. The crust is flaky and buttery. And if that is not enough, it’s topped with lots of whipped cream and toasted coconut! It’s heaven for coconut lovers.

It can be made days in advance and is the perfect pie for parties, family dinner, potlucks, picnics, and any special occasion you can think of.

This is the best coconut cream pie I’ve tasted, and I can’t wait for you to try it!

EGGLESS COCONUT CREAM PIE INGREDIENTS

Amounts are included in the printable recipe below (scroll down). You’ll need: 

• 1 unbaked pie crust
• Granulated sugar
• Cornstarch
• Salt
• Full fat canned coconut milk
• Evaporated milk
• Half and half
• Sweetened shredded coconut
• Unsalted butter
• Pure vanilla extract
• Coconut extract

To Decorate:

• Whipping cream
• Toasted coconut flakes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

HOW TO MAKE EGGLESS COCONUT CREAM PIE

1 – MAKE THE PIE DOUGH:

You can use a homemade (highly recommended) or store-bought pie crust. To make the pie dough from scratch, follow the steps in this recipe. Make sure to plan accordingly because the dough needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.

2 – BLIND BAKE THE PIE CRUST:

• ROLL OUT: Carefully place the rolled-out dough into a 9-inch pie dish. Flute the edges, if desired. 
• CHILL: Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. 
• BAKE: Line chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights. Bake at 400°F (200°C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Remove weights and paper, prick the pie crust with a fork, and return the crust to the oven to continue baking until golden and crisp, about 5 – 10 minutes.

3 – MAKE THE FILLING:

• WHISK: Whisk together sugar, cornstarch, and salt in a medium saucepan.
• COOK: Add coconut milk, evaporated milk, and half and half; whisk to combine. Bring to a boil over medium-low heat and cook until thickened.
• STIR: Stir in the coconut, butter, vanilla, and coconut extract (if using). Cover with plastic wrap, pressing it directly onto the cream’s surface to prevent skin from forming. Let the mixture cool down to room temperature for 15-20 minutes.

4 – ASSEMBLE:

Pour filling into cooled pie crust. Cover tightly with plastic wrap, pressing it directly onto the cream’s surface to prevent skin from forming.

5 – REFRIGERATE:

Refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

6 – DECORATE:

You can go heavy or light on the whipped cream. We love a BIG pile of it, especially paired with the rich coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract.

Spread or pipe the whipped cream over the top of the pie, then sprinkle with toasted coconut flakes if desired. Chill the pie uncovered for up to a few hours, or you can serve it immediately.

If you want your pie to look fancy, you can pipe swirls of sweetened whipped cream over the coconut filling.

BAKING TIPS & VARIATIONS

Pie crust. You can make a homemade pie crust (recommended) or buy a premade pie shell. Just make sure to blind bake it first before adding the coconut filling.

Easy pudding mix version. To make this recipe even easier and skip the homemade filling, use 2 boxes (3.4 ounces) instant coconut pudding mix with 3 1/2 cups milk and follow the direction on the box. Then mix in the sweetened shredded coconut.

Graham cracker crust. This filling is fabulous in a graham cracker crust, too, or Nilla wafers. If you have egg retraction, make sure to use Nilla Wafers Reduced Fat (the full-fat version has eggs in it).

Chill. Fully chill the pie before serving. Otherwise, the pie will completely fall apart…, and no one wants a floppy coconut pie.

STORING & FREEZING INSTRUCTIONS

STORE: Cover leftovers and store them in the refrigerator for up to 5 days.

FREEZE: I don’t recommend freezing this pie because the crust becomes a little soggy when you thaw it. However, if you don’t mind a soggy crust, follow these steps to freeze:

• Freeze the pie well covered with plastic wrap and an extra layer of foil to avoid freezer burn.
• Make sure the filling is completely cool inside the pie shell before freezing.
• Freeze for up to 3 months.

Thaw in the refrigerator or on the counter before topping with whipped cream.

MORE EGGLESS PIE RECIPES YOU’LL LOVE…

• Easy Eggless Sweet Potato Pie
• No-Bake Eggless Chocolate Cream Pie
• Easy Eggless Key Lime Pie
• Easy Eggless Pecan Pie
• Easy Eggless Pumpkin Pie

Eggless Coconut Cream Pie

Oriana Romero

This Eggless Coconut Cream Pie is velvety, creamy, and full of coconut flavor! It’s a classic easy-to-make recipe that deserves a seat at any party.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 3 hrs 20 mins

Cook Time 20 mins

Chilling time 3 hrs

Total Time 6 hrs 40 mins

Servings 12 slices

Equipment

• Kitchen Scale
• Rolling Pin

Ingredients

  

1x2x3x

• 1 unbaked pie crust
• 1/2 cup + 2 tablespoons (120 g) granulated sugar
• 1/3 cup + 1 tablespoon (60 g) cornstarch
• ¼ teaspoon black salt (see notes)
• 1 -13 or 14 ounce can (400 ml) full fat coconut milk
• 1 cup (240 ml) evaporated milk
• 1 cup (240 ml) half and half
• 1 cup (80 g) sweetened shredded coconut
• 3 tablespoons (42 g) unsalted butter
• 1 teaspoon (5 ml) pure vanilla extract
• 1/2 – 1 teaspoon coconut extract

To Decorate:

• 1 1/2 cup (360 ml) heavy Whipping cream
• 3 tablespoons (30 g) confectioners’ sugar
• 1 teaspoon (5 ml) pure vanilla extract
• Toasted Coconut Flakes

Instructions

 

Pie Crust:

• You can use a homemade (highly recommended) or store-bought pie crust.
• For Homemade Pie Crust: Make the pie dough following the steps in this recipe. Make sure to plan accordingly because the dough needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
• For Store-Bought Pie Crust: Follow the box instruction to blind bake the crust.

Blind Baking the Homemade Pie Crust:

• Preheat oven to 400°F (200°C).
• Carefully place the rolled-out dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Flute the edges, if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
• Line chilled pie shell with a double layer of parchment paper or aluminum foil.
• Fill the pie with pie weights (about 1 quart / 950 gr).
• Bake for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the pie crust with a fork, and return the crust to the oven to continue baking until golden and crisp, about 5 – 10 minutes.
• You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

Make the Coconut Filling:

• Whisk together sugar, cornstarch, and salt in a medium saucepan.
• Add coconut milk, evaporated milk, and half and half; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil 3-4 minutes, still whisking; then remove from heat.
• Stir in the coconut, butter, vanilla, and coconut extract (if using). Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature for 15-20 minutes.
• Pour filling into cooled pie crust. Cover tightly with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Decorate:

• For the whipped cream: Using an electric mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
• Spread or pipe the whipped cream over the top of the pie, then sprinkle with toasted coconut flakes if desired. Chill the pie uncovered for up to a few hours, or you can serve it immediately.

Oriana’s Notes

 

BLACK SALT: Black salt or kala namak is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. Although it is called black salt, its color is not black; it has a purple-ish to pink-ish color. Due to its sulfur content, it tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will be still delicious regardless. 

COCONUT MILK: Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near Asian food products. Do not use refrigerated carton coconut milk. Shake it up before using.

 

EVAPORATED MILK: In this recipe, evaporated milk cannot be substituted with any other milk. If you don’t have evaporated milk you can make your own. To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been reduced in half, about 30 minutes.

HALF AND HALF: If you don’t have half and half you can substitute for 1/2 cup whole milk + 1/2 cup heavy cream.

STORE: Cover leftovers and store them in the refrigerator for up to 5 days.

FREEZE: I don’t recommend freezing this pie because when you thaw it the crust becomes a little soggy. However, if you don’t mind a soggy crust, freeze the pie well covered with plastic wrap and an extra layer of foil to avoid freezer burn. Make sure the filling is completely cool inside the pie shell prior to freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.

MORE EGGLESS PIE RECIPES YOU’LL LOVE…

• Easy Eggless Sweet Potato Pie
• No-Bake Eggless Chocolate Cream Pie
• Easy Eggless Key Lime Pie
• Easy Eggless Pecan Pie
• Easy Eggless Pumpkin Pie

 

If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

 

 

Nutrition

Calories: 343kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 15gSodium: 169mgFiber: 1gSugar: 19g

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Course Dessert

Cuisine American

Calories 343

Keyword coconut eggfree Eggless pie

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