Easy Eggless Coconut Cream Pie (from scratch)
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.
Servings 12 slices
Calories 343kcal
Equipment
Ingredients
- 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 & 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 constantly; then remove from heat.
- Stir in the sweetened shredded coconut, butter, vanilla, and coconut extract (if using); mix until well combined. 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. Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill for 4 hours or overnight before topping with whipped cream and serving.
Decorate:
- You can use homemade or store-bought whipped cream. If making homemade 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.
Notes
Salt: When making custards, I like to use black salt, which 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. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Coconut Milk: Make sure you use full-fat canned coconut milk (unsweetened), not refrigerated carton coconut milk. Canned coconut milk is very thick and usually found near Asian food products. Shake it up before using.
Half & 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 4 days.
Freeze: I don't recommend freezing this pie because when you thaw it the crust becomes a little soggy.
Recipe Tips:
- 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.
- Coconut Filling. It’s very important that you don’t boil your coconut cream filling too long but that you boil it long enough for it to be thickened and sturdy in your pie. While the filling is cooking, you’ll notice it begin to thicken to a pudding-like consistency. This is what you want! Watch for it to begin to bubble. Once you see the very first bubbles begin to appear, set a timer for 3 minutes and stir constantly. Then immediately remove from heat (while continuing to stir).
- 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 of 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.
- Chill. Fully chill the pie before serving. Otherwise, the pie will completely fall apart…, and no one wants a floppy coconut pie.
- Whipped Cream. You can use store-bought whipped cream (you'd need an 8 oz container).
- No Bake Eggless Coconut Cream Pie. No need to turn on the oven for this pie recipe – just mix up the coconut filling and chill it in the crust! You can use a homemade graham cracker or golden Oreo crust. You can even use a pre-made crust if you are short of time.
Nutrition
Calories: 343kcal | Carbohydrates: 30g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Sodium: 169mg | Fiber: 1g | Sugar: 19g