If I had to pick a favorite pie, I couldn’t choose just one. It’s a close tie between pumpkin and coconut cream—two of the best classics. There’s something irresistible about a silky, creamy pie, and coconut cream holds a special place in my heart.
My dad has always loved coconut desserts, and coconut cream pie ranks near the top of his list. I blame him for my lifelong fondness for coconut—thanks, Dad, for passing down the obsession.
This coconut cream pie is not your ordinary version. It’s free from common allergens but still delivers the familiar flavors and textures you expect from the classic: a tender gluten-free crust, a lush coconut pudding studded with tiny flecks of shredded coconut, and a cloud of whipped coconut cream finished with toasted coconut flakes. It’s one of the best pies I’ve made, and I can’t wait to bake it again. Who’s coming for a slice?
National Pi Day is coming up, and So Delicious Dairy Free ran a “Pie for All” campaign encouraging people to share photos of allergen-free pies. The campaign supported Kids with Food Allergies and highlighted how inclusive baking can help children and families enjoy treats safely. It’s a reminder that everyone should be able to celebrate with dessert.
Kids with Food Allergies provides education and practical tools to help families manage food allergies and enjoy life with fewer restrictions. I love the idea of making classics like coconut cream pie accessible to more people—#PiForAll.
- pie crust
- 1 cup Sarah’s gluten free flour blend
- 3 tablespoons gluten free oat flour*
- 2 tablespoons unsweetened finely shredded coconut
- 2 tablespoons coconut sugar or cane sugar
- dash sea salt
- 1/4 cup vegan butter, melted
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- coconut pudding
- 2/3 cup cane sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups full-fat coconut milk, shaken
- 1 cup lite coconut milk or unsweetened almond milk
- 1/2 cup unsweetened finely shredded coconut
- 1 teaspoon pure vanilla extract
- topping
- 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream
- 1/4 cup toasted unsweetened coconut flakes
- Preheat oven to 350°F (175°C). Prepare a 9-inch tart or pie pan by spraying it with nonstick cooking spray.
- In a large bowl, sift together the gluten-free flour, oat flour, shredded coconut, coconut sugar and salt. Stir in the melted vegan butter, maple syrup and water until a dough forms.
- Press the dough evenly into the prepared pie pan, covering the bottom and sides. Prick the bottom of the crust with a fork.
- Bake the crust for 10–12 minutes, or until golden brown. Transfer to a cooling rack and let cool completely.
- To make the coconut pudding, whisk together the cane sugar, cornstarch and salt in a medium saucepan.
- Over medium heat, whisk in the full-fat coconut milk and the lite coconut milk (or unsweetened almond milk). Stir constantly and cook until the mixture becomes bubbly and thick, about 5 minutes.
- Remove the pudding from the heat and stir in the shredded coconut and vanilla. Pour the filling into the cooled pie crust.
- Cover the pudding surface with plastic wrap so it touches the top, then refrigerate until completely chilled, 2–3 hours.
- When the pie is fully chilled, top with Cocowhip or whipped coconut cream and sprinkle with toasted coconut flakes. Serve immediately or keep refrigerated.
This post was sponsored by So Delicious Dairy Free.