Easy Eggless Coconut Cream Pie Recipe Highlights
Coconut is one of my ALL-TIME favorite flavors! And this Eggless Coconut Cream Pie turned out downright dreamy. It’s velvety, creamy, and full of coconut flavor! The homemade filling is incredible, with the perfect texture and flavor that’s not overly sweet. The crust is flaky and buttery. And if that is not enough, it’s topped with lots of whipped cream and toasted coconut! It’s heaven for coconut lovers. It can be made days in advance and is the perfect pie for parties, family dinners, potlucks, picnics, and any special occasion you can think of. This is the best coconut cream pie I’ve tasted, and I can’t wait for you to try it! If you love pies as much as I do, you need to try my Easy Eggless Key Lime Pie and my No-Bake Eggless Chocolate Cream Pie.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). To Decorate:
Whipping cream: You can use homemade whipped cream or store-bought whipped cream. If using store-bought, you’d need an 8 oz container.Toasted coconut flakes: You can buy toasted coconut flakes, or use coconut flakes and toast them yourself. To do so, evenly spread coconut over a cookie sheet and bake at 325º F (165º C) oven. Bake for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for detailed instructions (scroll down).
1 – Make the Pie Dough
You can use a homemade (highly recommended) or store-bought pie crust. To make the pie dough from scratch, follow the steps in my How to Make Pie Crust from Scratch recipe. Make sure to plan accordingly because the dough needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
2 – Blind Bake the Pie Crust
Roll Out. Carefully place the rolled-out dough into a 9-inch pie dish. Flute the edges, if desired. Chill. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Bake. Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights. Bake at 400°F (200°C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Remove weights and paper, prick the pie crust with a fork, and return the crust to the oven to continue baking until golden and crisp, about 5 – 10 minutes.
3 – Make the Eggless Coconut Filling
Whisk together sugar, cornstarch, and salt in a medium saucepan. Cook. Add coconut milk, evaporated milk, and half & half; whisk to combine. Bring to a boil over medium-low heat and cook until thickened. Stir in the coconut, butter, vanilla, and coconut extract (if using). Cover with plastic wrap, pressing it directly onto the cream’s surface to prevent skin from forming. Let the mixture cool down to room temperature for 15-20 minutes.
4 – Assemble
Pour filling into cooled pie crust. Cover tightly with plastic wrap, pressing it directly onto the cream’s surface to prevent skin from forming.
5 – Refrigerate
Refrigerate for at least 3 hours or overnight until chilled and thickened. The pie may be refrigerated for up to 1 day.
6 – Decorate
You can go heavy or light on the whipped cream. We love a BIG pile of it, especially paired with the rich coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract. Spread or pipe the whipped cream over the top of the pie, then sprinkle with toasted coconut flakes if desired. Chill the pie uncovered for up to a few hours, or you can serve it immediately. If you want your pie to look fancy, you can pipe swirls of sweetened whipped cream over the coconut filling.
No Bake Eggless Coconut Cream Pie
No need to turn on the oven for this pie recipe – just mix up the coconut filling and chill it in the crust! You can use a homemade graham cracker or golden Oreo crust. You can even use a pre-made crust if you are short of time. Coconut Filling. It’s very important that you don’t boil your coconut cream filling too long but that you boil it long enough for it to be thickened and sturdy in your pie. While the filling is cooking, you’ll notice it begin to thicken to a pudding-like consistency. This is what you want! Watch for it to begin to bubble. Once you see the very first bubbles begin to appear, set a timer for 3 minutes and stir constantly. Then immediately remove from heat (while continuing to stir). Easy pudding mix version. To make this recipe even easier and skip the homemade filling, use 2 boxes (3.4 ounces) instant coconut pudding mix with 3 1/2 cups of milk and follow the direction on the box. Then mix in the sweetened shredded coconut. Graham cracker crust. This filling is fabulous in a graham cracker crust too, or Nilla wafers. Chill. Fully chill the pie before serving. Otherwise, the pie will completely fall apart…, and no one wants a floppy coconut pie. Whipped Cream. You can use store-bought whipped cream (you’d need an 8 oz container). No Bake. No need to turn on the oven for this pie recipe – just mix up the coconut filling and chill it in the crust! You can use a homemade graham cracker or golden Oreo crust.
Storing & Freezing Instructions
Store: Cover leftovers and store them in the refrigerator for up to 5 days. Freeze: I don’t recommend freezing this pie because the crust becomes a little soggy when you thaw it.
More Eggless Pie Recipes You’ll Love!
Easy Eggless Sweet Potato PieNo-Bake Eggless Chocolate Cream PieEasy Eggless Key Lime PieEasy Eggless Pecan PieEasy Eggless Pumpkin PieEasy Eggless Ice Cream Pie
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
