Healthy Coconut Cream Pie

Sweet, thick, and creamy. This healthy coconut cream pie is just what you need to cool down this summer. It has rich coconut flavors and a nut and oat pie crust giving it a healthy twist. Watch this gluten-free vegan dessert disappear in seconds!

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 15

Chill Time: 4

Total Time: 4 35

Servings: people

Calories: 298kcal

Author: Sarah McMinn

Ingredients

Pie Crust

1 cup rolled oats
½ cup almonds
½ cup shredded coconut, unsweetened
¼ cup coconut oil, softened
¼ cup coconut sugar
1 tsp. vanilla extract
pinch of salt

Coconut Filling

3 tbsp. cornstarch
½ cup coconut sugar
1 can full-fat coconut milk
1 tsp. pure vanilla extract
½ cup coconut whipped cream

Toppings

coconut whipped cream sliced
toasted coconut chips

US Customary - Metric

Instructions

Preheat the oven to 350F. Lightly spray an 8" pie pan and set aside.
In a food processor, combine the oats, almonds, shredded coconut, coconut sugar, salt, and vanilla extract and pulse a few times, until they form a fine meal. With the motor running, slowly add in the coconut oil until it is completely incorporated. The crumbs should stick together when pressed between your fingers. Transfer the crust mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about¼" thick. Place it in the oven and bake for 15 minutes.
Remove from the oven and let the crust cool while making your filling.
To make your filling, in a small saucepan combine cornstarch and coconut sugar and whisk in the coconut milk and vanilla extract. Place over medium heat and cook until it starts to thicken (about 7-8 minutes), whisking frequently. Remove from heat, transfer to a bowl, cover and refrigerate for half an hour, until chilled.
Once it's chilled, slowly add the coconut whipped cream and stir until it's incorporated. Spread evenly over chilled pie crust. Return to the frigerator and chill for at least 4 hours or until the pie is set.
Serve with coconut whipped cream and coconut chips.

Notes

Serving and Storing - The pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 4 days or the freezer for up to 1 month.

Recipe Tips

Do not bake the pie crust above 350F. Anything higher will bake your pie too quickly, unevenly, and may even result in burning.
Let the pie cool completely at room temperature before adding the coconut cream filling to it. if you do not then the chilled coconut cream filling may melt. Chill the pie crust for at least 4 hours or overnight.
Make sure your coconut cream filling is thick. Whisk the coconut cream frequently on medium heat until it thickens as you don’t want the filling to have a loose consistency.

Troubleshooting - Your coconut cream pie might not be setting because the cream filling isn't thick enough. If this is the case then you can leave it to chill in the refrigerator or freezer until it sets.

Nutrition