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–+ servings

Eggless Coconut Cream Pie

This eggless coconut cream pie is creamy, elegant, and easy to love. It makes a delightful dessert for family gatherings and special occasions.
Eggless Coconut Cream Pie
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 8 slices
Calories 566 kcal
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Equipment

  • baking sheet
  • electric mixer

Ingredients
  

For the Crust

  • 1 (9 inch) Pie Crust, baked and cooled

For the Filling

  • 1 (13.5 oz) can Coconut Milk (full fat)
  • 1 1/2 cups Whole Milk
  • 2/3 cup Sugar
  • 6 tbsp Cornstarch
  • 1/4 tsp Salt
  • 2 tbsp Unsalted Butter
  • 2 tsp Vanilla Extract
  • 1 cup Sweetened Shredded Coconut

For the Topping

  • 1 1/4 cups Heavy Cream, cold
  • 3 tbsp Powdered Sugar

Instructions
 

  • Spread the shredded coconut on a baking sheet and toast at 350°F for 5-8 minutes, stirring halfway, until golden. Have your baked pie crust ready and cooled.
  • In a saucepan off the heat, whisk the sugar, cornstarch, and salt, then slowly whisk in the coconut milk followed by the whole milk until completely smooth with no lumps.
  • Cook over medium heat, whisking constantly, for 6-9 minutes until the mixture comes to a boil, then keep whisking for 1-2 minutes more until it is a very thick pudding.
  • Remove from the heat and stir in the butter, vanilla, and 3/4 cup of the toasted coconut.
  • Pour the hot filling into the crust, press plastic wrap directly onto the surface, and chill for 4-6 hours until fully set.
  • Whip the cold cream with the powdered sugar to medium-stiff peaks, spread over the pie, sprinkle with the remaining toasted coconut, and slice.

Nutrition

Serving: 1servingCalories: 566kcalCarbohydrates: 49gProtein: 5gFat: 39g
Course Dessert
Cuisine American
Keyword coconut cream pie, eggless, no-bake filling
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