This coconut cream pie features an oat and pecan crust, a creamy coconut filling layer topped with a generous amount of fresh whipped cream and toasted coconut chips. The perfect make ahead dessert!
It’s been a long time coming but this Coconut Cream Pie is finally on the blog. I first shared it on my Instagram in March! I made it for my boyfriend’s birthday because he LOVES coconut cream pie, and somehow completely forgot to share the recipe!
With summer upon us, I feel like it’s the perfect time to make it! As far as pie goes, this is as easy as it can get. And although it looks like a traditional coconut cream pie, the crust is a little different (and my favorite part!). So stay with me and follow along!
How to make a coconut cream pie
This Coconut Cream Pie has 3 simple layers and only takes a few ingredients to make.
Crust: this crust is honestly the best part! It’s made with oats, pecan, coconut flour and coconut oil. A little different from an old fashioned version, but SO GOOD.
Coconut cream filling: a thick and creamy layer made with coconut milk and egg yolks.
Whipped cream: simple whipped heavy cream (stabilized) topped with toasted coconut chips.
If you make this Coconut Cream Pie, leave a comment below! I love hearing from you so don’t forget to tag me on Instagram using #yogaofcooking! Looking through your creations always makes my day.
This coconut cream pie features an oat and pecan crust, a creamy coconut filling layer topped with a generous amount of fresh whipped cream and topped with toasted coconut chips. The perfect make ahead dessert!