Description
Enjoy a creamy and delicious Vegan Coconut Cream Pie with a crunchy graham cracker crust. This delightful dessert features a rich coconut filling that’s perfect for any occasion, impressing both vegans and non-vegans alike!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or vegan alternative)
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream (scooped from the top of the coconut milk can)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup shredded unsweetened coconut
- Fresh fruit or additional coconut for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Stir until well combined and resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for about 10 minutes, or until lightly golden. Let it cool completely.
- In a medium saucepan, combine full-fat coconut milk, coconut cream, powdered sugar, cornstarch, and salt. Whisk until smooth.
- Place the saucepan over medium heat, whisking continuously to prevent lumps.
- Heat for about 5-7 minutes until the mixture thickens to a pudding-like consistency.
- Remove from heat and stir in vanilla extract. Allow to cool for about 10 minutes.
- Pour the filling into the cooled graham cracker crust, spreading it evenly.
- Sprinkle shredded coconut over the top.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight.
- Remove the pie from the refrigerator. Optionally, top with fresh fruit or additional toasted coconut.
- Slice into wedges and serve chilled.
Notes
- For a more intense coconut flavor, consider adding coconut extract.
- Use gluten-free graham crackers for a gluten-free version.
- Adjust powdered sugar to taste for a sweeter pie.
- For added decadence, top with vegan whipped cream before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes