Eggless Coconut Cream Pie

Eggless Coconut Cream Pie

Creamy, dreamy, and full of coconut goodness – this Eggless Coconut Cream Pie is everything you want in a dessert and more. Whether you’re baking for someone with egg allergies, trying to keep it vegetarian, or just craving something light and luscious, this recipe will become a quick favorite.

This pie is rich but not too heavy, with a flaky crust, silky coconut custard, and clouds of whipped cream on top. And guess what? You won’t miss the eggs at all.

Ingredients

For the crust (use store-bought or make your own):

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter (cubed)
• 3–4 tbsp ice-cold water

Or use a pre-baked 9-inch pie crust for ease!

For the coconut custard filling:

• 1 can full-fat coconut milk 
• 1/3 cup cornstarch
• 1/2 cup sugar 
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 can evaporated milk 
• 1 cup shredded coconut 
• 1 cup half and half 
• 3 tbsp butter 

For topping:

• 1 cup heavy cream/double cream (or coconut whipped cream for dairy-free)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Toasted coconut flakes OR shredded coconut (for garnish)

Instructions

1. Make the Crust:

• If you are using store bought pie crust please follow instructions on the box. 
• If making your own crust, mix flour and salt in a bowl. 
• Cut in cold butter until the mixture resembles coarse crumbs.
• Add cold water a tablespoon at a time until dough comes together.
• Roll out and press into a pie dish. Prick with a fork and bake at 375°F (190°C) for 20–25 mins or until golden. Cool completely.

2. Prepare the Coconut Custard:

• In a saucepan, whisk together coconut milk, sugar, salt, and cornstarch until smooth.
• Cook over medium heat, stirring constantly, until it begins to thicken and bubble.
• Then add in your evaporated milk, half and half, and shredded coconut. Continue to stir. 
• Once thick (like pudding), remove from heat and stir in vanilla, and add butter. 
• Pour the cooled down filling into the cooled crust. 
• Chill in the fridge for 4hours (or overnight) until set.

3. Whip the Cream:

• Beat the cream, powdered sugar, and vanilla until soft peaks form.
• Spread or pipe over the chilled pie.

4. Garnish & Serve:

• Sprinkle with toasted coconut flakes/shredded coconut just before serving for extra crunch and beauty. Feel free to add on any other decorations. 

This Eggless Coconut Cream Pie is perfect for summer barbecues, Easter brunch, or anytime you’re dreaming of island flavors. It's simple, satisfying, and bound to impress.

Let me know in the comments if you give it a try! Tag me on Instagram if you share your pie – I'd love to see your creations.