Vegan Coconut Cream Pie

This vegan coconut cream pie is a dreamy dessert that combines the tropical flavors of coconut with a silky smooth filling, all nestled in an easy no-bake crust. I created this recipe when my sister went vegan and was missing her favorite desserts, and it quickly became our family's go-to for special occasions.

I first made this pie for a summer gathering where several guests had dietary restrictions. Everyone was shocked when I revealed it contained no dairy and the compliments haven't stopped since. Now it appears at almost every family celebration by popular demand.

Ingredients

• Vegan graham cracker crumbs: Form the perfect base with their subtle sweetness and wonderful texture
• Coconut oil: Adds richness and helps bind the crust while enhancing the coconut flavor throughout
• Silken tofu: Creates that incredible creamy texture without any dairy and is completely tasteless in the final product
• Agave: Provides the perfect level of sweetness without being overwhelming like some traditional sweeteners
• Shredded coconut: Gives that authentic texture and flavor that makes this pie truly special
• Vanilla extract: Enhances all the flavors and adds depth to the filling

Step-by-Step Instructions

Prepare the simple crust:

Combine graham cracker crumbs with melted coconut oil and water until the mixture holds together when pressed between your fingers. This perfect ratio ensures a crust that holds together but isn't overly greasy. Press the mixture firmly and evenly into your pie plate, making sure to create a uniform layer up the sides. The pressure from your fingertips is crucial here for a crust that won't crumble when sliced.

Create the silky filling:

Add the silken tofu, melted coconut oil, vanilla, salt, and agave to a blender and process until completely smooth and no lumps remain. This should take about 2-3 minutes of blending, stopping occasionally to scrape down the sides. The mixture should be completely uniform with a pudding-like consistency. Then fold in the shredded coconut by hand, being gentle to maintain the airy texture while distributing the coconut evenly.

First bake:

Pour your filling into the prepared crust, smoothing the top with a spatula for an even appearance. Bake for exactly 20 minutes at 350°F which sets the outer edges while leaving the center slightly soft. This two-stage baking process is crucial for the perfect texture.

Add coconut topping and finish baking:

Sprinkle the remaining 1/4 cup of shredded coconut evenly across the top of the partially baked pie. Return to the oven for another 10 minutes until the coconut is lightly golden and the filling has just the slightest jiggle in the center when gently shaken. The toasted coconut on top adds a wonderful textural contrast and enhanced flavor.

Chill thoroughly:

Allow the pie to cool completely at room temperature before refrigerating for at least 3-4 hours or preferably overnight. This chilling time is non-negotiable as it allows the filling to firm up to the perfect sliceable consistency while the flavors fully develop and meld together.

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I particularly love the dual texture of coconut in this recipe. The coconut in the filling softens and almost melts into the creamy base, while the toasted coconut on top provides that perfect contrast with its slight crunch. My father-in-law who swore he could always tell when desserts were vegan had three slices before I revealed the secret ingredient was tofu.

Make-Ahead Magic

This pie is actually better when made a day in advance. The flavors meld and deepen overnight in the refrigerator, and the texture becomes even more luscious. You can make this up to three days ahead and keep it covered in the refrigerator. This makes it perfect for holiday planning when oven space and time are at a premium.

Clever Substitutions

If you cannot find vegan graham crackers, vanilla wafers or digestive biscuits work wonderfully for the crust. For those avoiding processed ingredients altogether, the date and nut crust mentioned in the notes creates a wonderfully natural alternative with added nutritional benefits.

For the filling, if agave isn't your preference, maple syrup creates a slightly different but equally delicious flavor profile. Just reduce the amount to 1/3 cup as maple syrup is generally sweeter than agave.

Serving Suggestions

This pie is stunning when served with a dollop of coconut whipped cream and a light dusting of toasted coconut flakes. For a special occasion, add a few edible flowers or mint leaves for color contrast.

For a truly decadent experience, serve with a scoop of vegan vanilla ice cream or a drizzle of warm vegan caramel sauce. The temperature contrast elevates the dessert to restaurant quality.

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Frequently Asked Questions

→ Can I make this pie without tofu?

Yes, you can replace silken tofu with a blend of coconut cream and cashews for a similar creamy texture.

→ What can I use instead of graham crackers for the crust?

You can use a blend of almond flour, pitted dates, and shredded coconut to create a crust.

→ Can I prepare this pie in advance?

Absolutely! You can make it a day ahead and chill it in the fridge until you're ready to serve.

→ What’s the best way to ensure the filling sets?

After baking, let the pie cool to room temperature before refrigerating it for 3-4 hours to allow the filling to firm up properly.

→ Can I reduce the sugar content?

Yes, you can reduce or replace the agave with a natural sweetener like stevia or monk fruit to lower the sugar content.