A creamy, dreamy, classic – Coconut Cream Pie, made from scratch & allergy-friendly.

This Coconut Cream Pie post has been revised from its original with new photos & updated text since I remade this recipe.

This, my friends, is a Coconut Cream Pie that will beat all others! Especially if you’re looking for an amazing, vegan & allergy-friendly dessert.

Coconut Cream Pie

Name: Coconut Cream Pie {vegan, nut-free}
Prep time: 15 min
Cook time: 30 min
Total time: PT-26337730.6M
Yield: 1- 12" pie
Cuisine: top 8 free
Ingredients: 1 1/2 C. graham crackers- crushed (Kinnikinnick is GF & Vegan); 3 TB pure cane sugar; Pinch of salt; 1/4 C. earth balance coconut spread, melted; 2 C. young coconut meat (1 Thai Coconut); 2-4 TB agave - to taste Juice from 1 Lime; 2 TB pure vanilla extract; 1/2 C. virgin coconut oil; 1/4 tsp. salt; 1 C. coconut milk (from a carton) coconut water- if needed to thin 2 bananas, sliced; 1 C. shredded coconut; Whipped Topping (Coco Whip, MimiCreme or Whipped Coconut)

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with LOTS of whipped cream and topped with toasted coconut. Now, who wouldn’t love that? At first, it may look like a lot of work is involved, but trust me, the effort pays off when everyone takes their first bite.

They begin with, “Oh my gosh, this is coconut cream pie is amazing.” And then they ask, “Did you make this? Is this Vegan? Can I have your recipe?”

I love it when that happens!

Allergy-friendly, coconut cream pie made from scratch without pudding mix

The most difficult part of this entire recipe is getting the meat out of the young Thai coconut. I battled mine for a while last night when I was remaking this recipe and although I thought I may lose, I finally won! Using a real coconut, you WILL make a mess, you WILL use lots of arm muscles but you WILL be proud of yourself when it’s all over. If you can’t find any or if you aren’t certain about trying this, you can also use pre-sliced coconut meat usually found in the frozen fruit section.

Sweet & Buttery Graham Cracker Crust for our Coconut Cream Pie

A yummy graham cracker crust was the base for our coconut cream pie. I just wanted to do something a little different from your traditional crust. Enjoy Life Foods has Honey Graham Cookies that is TOP 8 FREE & works wonderfully in this recipe OR Kinnikinnick brand is another option we used this time around which is gluten-free, vegan and allergy-friendly. I just love what the added crunch brings to each bite. If you can do almonds, Salted Plains has a no-bake coconut pie that uses sprouted almonds, coconut and medjool dates.

Simply by blending the coconut meat along with a few other ingredients, you’ll get this creamy filling. Don’t worry if it it looks a little funky….the coconut oil mixed with the lime juice will do that. As long as its nice and smooth, then you’ve done it right.

BUT, before you add your creamy filling, the secret ingredient in this dessert is a layer of sliced bananas. Not only does it add another level of flavor, but it also adds some extra sweetness so you don’t have to add lots of sugar to sweeten this up. DON’T skip this step.

This cool, creamy dessert is everything you’re looking for in a coconut cream pie but be sure to add a layer of dairy-free whipped cream on top to take things to the next level. And because we are coo-coo for coconut, we’re going to add some toasted coconut just for the fun of it!

And in case you love coconut as much as I do, how about trying Coffee Granita with Condensed Coconut Cream, Coconut Cloud Cheesecake Bar or Chocolate Coconut Cookies {vegan, gluten-free}.

Coconut Cream Pie recipe