Go Back

Vegan Gluten-Free Coconut Cream Pie

This recipe by Gluten Free Baking By Rachelle for vegan and gluten-free coconut cream pie is light, creamy and decadent, with the perfect touch of sweetness. You might get requests for this one like, forever.
Course: Dessert
Cuisine: American
Keyword: coconut cream pie, dessert recipes, gluten-free dessert, gluten-free pie recipe, vegan dessert recipes
Author: Gluten Free Baking By Rachelle

Ingredients

FOR THE CRUST:

  • 1-1/2 cups Gluten free All Purpose Flour (Any all purpose gluten free flour will work)
  • 5 Tablespoons Chilled Vegan Butter
  • 3 Tablespoons Non Hydrogenated Shortening
  • 1 Tablespoon Organic Cane Sugar
  • 6-7 Tablespoons Cold Water
  • 1/2 teaspoon Sea Salt

FOR THE FILLING:

  • 3 Cups SO Delicious Unsweetened Coconut Milk
  • 1 Cup So Delicious French Vanilla Coconut Creamer (Not Barista Style)
  • 3-4 Tablespoons Cornstarch or All Purpose Gluten free Flour
  • 1/4 teaspoon Sea Salt
  • 2 teaspoons Pure Vanilla Extract
  • 2 Tablespoons Vegan Butter
  • 1 cup Shredded Sweetened Coconut Flakes, Toasted
  • 1 Container So Delicious CocoWhip

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium sized bowl add gluten free flour, butter, shortening, sugar, and sea salt.
  • Using a pastry cutter or two knives cut butter and shortening into mixture until it resembles small pebbles.
  • Add water 1 tablespoon at a time, depending on the day it may take more or less water.
  • Roll out crust and cook until just golden brown, 15-18 minutes.
  • When finished cooking remove from oven and set aside.
  • Place coconut flakes on a cookie sheet and bake 5-7 minutes or until golden brown.
  • In a medium sized sauce pan add unsweetened coconut milk, coffee creamer, cornstarch and salt.
  • Whisk until smooth removing any lumps prior to turning on the burner.
  • Turn burner on to medium high heat and whisk mixture until thick making sure it comes to a boil. Boil mixture for at least 5 minutes stirring constantly.
  • Remove from heat and add vanilla, butter, and 3/4 cup of the toasted coconut flakes.
  • Pour filling into pie shell and place into refrigerator for 3-4 hours.
  • After about two hours place the entire container of CocoWhip on the top of the pie spreading over the pie evenly.
  • Garnish with remaining 1/4 cup of toasted coconut.
  • Enjoy.