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Photo for - Vegan Coconut Cream Pie

Vegan Coconut Cream Pie

Whether you are vegan or not, this is one tasty pie!

  • Preparation: 40 minutes plus cooling minutes

Ingredients

Crust

  • 3/4 cup (175mL) large flake rolled oats
  • 3/4 cup (175mL) pecan halves
  • 1/2 cup (125mL) shredded coconut
  • 1/4 cup (50mL) coconut or granulated sugar
  • 1/3 cup (75mL) coconut oil, melted

Filling

  • 1/3 cup (75mL) coconut or granulated sugar
  • 1/3 cup (75mL) cornstarch
  • 1/4 tsp (1mL) salt
  • 2/3 cups (150mL) unsweetened cashew beverage
  • 1 cup (250mL) coconut milk, not light
  • 1 tsp (5mL) vanilla extract
  • 1 (225g) GAY LEA - Real Coconut Whipped Cream
  • toasted coconut, optional

Instructions

Crust

  1. Preheat oven to 350°F. (180°C). Combine oats, pecan halves, coconut and sugar in a food processor; pulse until mixture has consistency of graham cracker crumbs. Pulse in melted coconut oil until mixture clumps together.
  2. Press crumb mixture into bottom and up sides of greased 9-inch (23 cm) pie plate. Bake, on bottom rack, for 22 minutes or until golden. Cool completely.

Filling

  1. Filling: Meanwhile, whisk sugar, cornstarch and salt in a heavy saucepan; whisk in cashew beverage until smooth. Stir in coconut milk and set over medium heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture coats the back of a spoon. Remove from heat and stir vanilla. Pour into cooled pie shell. Cool to room temperature then chill for at least 2 hours or until set. 
  2. Slice into wedges and serve topped with generous amount of coconut whipped cream and toasted coconut. 
  • Coconut sugar adds a nutty caramel undertone to the pie but you can use granulated sugar if unavailable. 
  • Toast coconut on a parchment paper-lined baking sheet at 350°F (180°C) for 5 to 6 minutes or until golden. 
  • For coconut fans, stir an additional 1/2 cup (125 mL) toasted coconut into the pudding before pouring into pie shell.
  • For a gluten free dessert, ensure that all ingredient used, in particular the oats, are labeled "gluten-free".
Photo of - Vegan Coconut Cream Pie

Ingredients

Crust

  • 3/4 cup (175mL) large flake rolled oats
  • 3/4 cup (175mL) pecan halves
  • 1/2 cup (125mL) shredded coconut
  • 1/4 cup (50mL) coconut or granulated sugar
  • 1/3 cup (75mL) coconut oil, melted

Filling

  • 1/3 cup (75mL) coconut or granulated sugar
  • 1/3 cup (75mL) cornstarch
  • 1/4 tsp (1mL) salt
  • 2/3 cups (150mL) unsweetened cashew beverage
  • 1 cup (250mL) coconut milk, not light
  • 1 tsp (5mL) vanilla extract
  • 1 (225g) GAY LEA - Real Coconut Whipped Cream
  • toasted coconut, optional