Indulge in the creamy, dreamy delight of a classic coconut cream pie, made entirely vegan and bursting with tropical flavors. This recipe guides you through creating a flaky, buttery crust and a smooth, rich coconut custard filling, all topped with a generous swirl of whipped coconut cream. Get ready to impress your friends and family with a slice of vegan heaven.
Gathering Your Ingredients for Vegan Coconut Cream Pie
Before we embark on this delicious journey, let’s gather our ingredients. This recipe is divided into three parts: the crust, the coconut custard filling, and the whipped coconut cream topping.
For the Perfect Vegan Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- ¼ cup ice water
For the Dreamy Coconut Custard Filling:
- 1 (13.5-ounce) can full-fat coconut milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons vegan butter
For the Cloud-Like Whipped Coconut Cream:
- 1 (13.5-ounce) can full-fat coconut cream, refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Vegan Coconut Cream Pie Ingredients
Crafting Your Vegan Coconut Cream Pie: A Step-by-Step Guide
Now that we have our ingredients prepped and ready, let’s dive into the step-by-step process of creating this delightful vegan coconut cream pie.
Creating the Flaky Vegan Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the vegan butter: Add the chilled, cubed vegan butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water: Slowly drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overwork the dough.
- Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Pre-bake the crust: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and carefully transfer it to a 9-inch pie plate. Crimp the edges decoratively and prick the bottom of the crust with a fork.
- Blind bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden.
Crafting the Smooth Coconut Custard Filling:
- Heat coconut milk and sugar: In a saucepan, combine the coconut milk and granulated sugar over medium heat. Stir until the sugar dissolves.
- Whisk in cornstarch and salt: In a separate bowl, whisk together the cornstarch and salt. Gradually add this mixture to the warm coconut milk, whisking constantly to prevent lumps.
- Cook until thickened: Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.
- Remove from heat and add vanilla and vegan butter: Remove the saucepan from the heat and stir in the vanilla extract and vegan butter until fully incorporated.
- Pour into the crust: Pour the hot coconut custard filling into the pre-baked pie crust. Allow the filling to cool slightly before topping.
Pouring Coconut Custard Filling into Pie Crust
Whipping Up the Dreamy Coconut Cream Topping:
- Whip the coconut cream: In a chilled bowl, whip the refrigerated coconut cream using an electric mixer until stiff peaks form.
- Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract while whipping, until the coconut cream is light and fluffy.
Assembling Your Vegan Coconut Cream Pie:
- Top the pie: Spread the whipped coconut cream evenly over the cooled coconut custard filling.
- Chill and serve: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Garnish and enjoy! Garnish with toasted coconut flakes, fresh berries, or a sprinkle of cinnamon before serving.
Tips for the Perfect Vegan Coconut Cream Pie
- Use full-fat coconut milk and cream: This is crucial for achieving the right texture and richness in both the filling and the topping.
- Refrigerate the coconut cream overnight: This ensures that the coconut cream whips up into stiff peaks, essential for a stable topping.
- Don’t overwork the pie dough: Overworking the dough can result in a tough crust. Handle it gently and avoid kneading it too much.
- Blind bake the crust: This prevents the crust from becoming soggy from the custard filling.
“The key to a delicious vegan coconut cream pie lies in using high-quality coconut products and paying attention to the little details, like blind baking the crust and whipping the coconut cream to perfection.” – Chef Anya Green, renowned vegan pastry chef
FAQs: Answering Your Vegan Coconut Cream Pie Queries
Can I make this pie gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
How long does the pie last in the refrigerator?
The pie can be stored in the refrigerator for up to 3 days.
Can I freeze the pie?
While you can freeze the pie, it’s best enjoyed fresh. Freezing can sometimes affect the texture of the custard filling.
What are some other topping options?
Get creative with your toppings! Toasted coconut flakes, chopped nuts, fresh fruit, chocolate shavings, and a drizzle of caramel all make delicious additions.
Can I use a store-bought vegan pie crust?
Yes, you can certainly use a store-bought vegan pie crust to save time. Be sure to choose one that’s high-quality and flaky.
Vegan Coconut Cream Pie Slice
This vegan coconut cream pie is a testament to the fact that indulgence knows no dietary bounds. It’s a delicious and impressive dessert that’s sure to satisfy everyone at the table. So why wait? Treat yourself and your loved ones to a slice of tropical paradise today! If you’re looking for more plant-based dessert inspiration, be sure to check out our easy vegan desserts with few ingredients. And for those new to the vegan world, our vegan recipes for beginners offer a great starting point. Happy baking!
