Coconut Cream Pie



This is one of my Dad’s favorite pies and a challenge to make one without eggs. There are lots of recipes flying around the internet that have silken tofu in them. I am not opposed to using silken tofu but it does lend itself to making a heavier pie. So I have developed this recipe and made a stove top pie. This is definitely a pudding type pie as opposed to a custard but it is very delicious and light.


Coconut Cream Pie

Whisk together in a heavy saucepan:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • pinch of salt


  • I can coconut milk (400 ml)
  • 1/4  cup heavy cream (35 percent)
  • 1 cup milk

(Note: Total liquid is 3 cups in case your can of coconut milk is different)

Whisk together until combined over medium heat. Once you know it is smooth but not thickened yet, add in:

  • 1 cup unsweetened coconut 

Cook over medium heat while whisking until the filling thickens. Takes between 10 to 15 minutes.

When thickened, remove from heat and add:

  • 2 tsp vanilla
  • 1 tbsp butter

Cool for 5 minutes stirring a couple times. Poor into a prepared and cooked pie crust. Either graham crumb or regular.

Let the pie cool for several hours in the refrigerator. Top with whipped cream and some toasted coconut.


My regular pie crust recipe is:

You will only need half of the recipe and you will need to cook the crust for approximately 10 minutes at 400 degrees.





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