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

Coconut Cream Pie

Rosana | Yoga of Cooking

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!

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Prep Time 20

Cook Time 15

Course Dessert

Cuisine American

Servings 1 pie

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!