Vegan Coconut Cream Pie Recipe (Gluten-Free)

This vegan coconut cream pie is rich, creamy, and free of dairy and gluten! It's super easy to make because you won't need to pre-bake the crust.

Course Dessert

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 30

Total Time 40

Calories 2520kcal

Author Louisa

Preheat the oven to 350°F.
Combine the crust ingredients in a medium bowl. Press the mixture onto a pie plate or baking dish. Make sure it's evenly distributed and well packed on the bottom and up the sides of the pie plate.
For the filling, blend the soft silken tofu, coconut oil, vanilla extract, salt, and agave. Then, fold in 2 cups of shredded coconut.
Pour the coconut cream mixture into the prepared pie crust and bake the pie for 20 minutes.
Sprinkle the remaining shredded coconut on top of the coconut cream pie and bake it again for 10 minutes or until the filling is set and not as jiggly.
Remove your vegan coconut cream pie from the oven and cool to room temperature. Chill in the fridge for 3 to 4 hours or until the center is solid. Serve chilled. Enjoy!

You can use your fingers, the back of a spoon, or anything with a flat bottom to press the crust mixture firmly into the pie plate or baking dish. It should be evenly distributed and packed well on the bottom and up the sides so the crust won't crumble when you slice the pie.
No pie is complete without a whipped cream topping, so why not make your own dairy-free coconut whipped cream? It's super easy. Just beat chilled coconut cream with vanilla extract and stevia until the mixture is smooth and creamy.
Not a fan of graham cracker crust? Blend pitted Medjool dates, walnuts, shredded coconut, vanilla extract, and ground cinnamon in a food processor, then press the crust mixture into your pie pan.