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coconut cream pie
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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 topped with toasted coconut chips. The perfect make ahead dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 1 pie
Author Rosana | Yoga of Cooking

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!