Double Coconut Cream Pie

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4.80 from 5 votes

Double Coconut Cream Pie

When I started doing research on coconut cream pies, what I found most odd was that most recipes I looked at didn’t use coconut milk at all; they used dairy cream. So the only coconut in the pie was from the flakes. Well, that didn’t seem very coconutty to me! I immediately got to recipe-testing, and boy, oh boy, did I make the most coconutty, creamy, gorgeous pie!
My Notes:
Prep Time5 mins
Cook Time10 mins
Chilling time:3 hrs
Total Time3 hrs 15 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, Freezer-Friendly, Kid-Friendly, Nut-Free, Soy-Free
Tool: Oven, Stove
Ingredient: Coconut
Servings: 8 (makes 1 pie)
Calories: 340kcal
Ingredients
Instructions
  • Prebake the pie crust according to the recipe instructions or the package instructions.
  • If you’re making the pie crust from scratch, bake it according to directions, then preheat your oven to 350F (180C).
  • Spread the coconut flakes on a baking sheet and bake for 3 to 5 minutes, until the flakes get golden brown edges. Keep a close eye on them so they don’t burn. Once toasted, set aside.
  • In a medium saucepan whisk together the coconut milk, sugar, flour, and salt. Put over medium-high heat and whisk continually until it thickens, which will take 3 to 5 minutes. Keep cooking an additional 30 seconds to a minute to ensure the flour is cooked, then remove from heat and whisk in the vanilla extract and 3/4 cup of the toasted coconut.
  • Pour the filling into the pie shell and let cool on the counter for 10 to 20 minutes, then put in the fridge to firm up, 3 hours, or overnight.
  • Top with remaining 1⁄4 of toasted coconut flakes before serving.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 340kcal | Carbohydrates: 30g | Protein: 3g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 254mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 4mg
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