Coconut Cream Pie
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.
Happy Baking! xo
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Coconut Cream Pie
- Total Time: 35 minutes
- Yield: 1 pie
Description
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!
Ingredients
To make the crust:
- 1 1/2 cups gluten free oats
- 1/2 cup pecans
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 6 tbsp coconut oil
- 1/4 tsp sea salt
To make the Coconut Cream filling:
- 1/4 cup whole milk, cold
- 1 envelope (about 2½ teaspoons) unflavored gelatin
- 1/2 cup coconut milk, from a can
- 1/4 cup cornstarch
- 1/2 cup sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
- 4 egg yolks
- 2 tbsp unsalted butter
- 3/4 cup flaked coconut
For the Whipped Cream:
- 2 cups cold heavy whipping cream, high fat
- 3 tbsp granulated sugar
- Splash of vanilla extract
Instructions
To make the crust:
- Preheat the oven to 350F.
- In a food processor, combine all ingredients and process until coarsely ground. Press the mixture into the bottom and sides of a 9 inch tart pan.
Bake for 10-15 minutes until golden. Allow to cool.
To make the Coconut Cream filling:
- In a small bowl, place 1/4 cup cold milk and sprinkle with the gelatin, whisking with a fork. Set aside for 5 minutes or until spongy.
- In a large saucepan over medium heat, combine heavy cream and coconut milk and bring to nearly a boil.
- In a separate bowl, combine the cornstarch, gelatin, sugar and vanilla, and add to the saucepan, whisking until fully incorporated.
- Lightly whisk the egg yolks in a bowl and gradually whisk in about half the mixture.
- Transfer the milk-egg mixture back over the heat and let the mixture simmer for a couple of minutes as you whisk, until it has thickened.
- Remove the saucepan from the heat and add the butter. Stir until the butter has melted. Stir in the coconut flakes.
- Allow to cool before pouring the cream into the pie crust. Refrigerate it until firm, about 3 to 4 hours.
For the Whipped Cream:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and sugar on medium-high speed until stiff peaks form, about 3-4 minutes.
- Spread whipped cream on top, just before serving. Garnish with toasted coconut chips. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert
- Cuisine: American
When do you add the gelatin?
Hi Sara! The gelatin is added on step 3! xo