Might I serve you up a slice of my latest vegan, gluten-free pie? Coconut cream pie, to be exact! Follow along to see how I made this 10-ingredient, fluffy, indulgent pie that’s infused with coconut in 5 ways! This pie starts with my go-to dairy-free pudding made with cornstarch, coconut sugar, coconut milk, and vanilla. The option is to add shredded coconut to the filling (which I did). But for a creamier center, omit and reserve the coconut flakes for topping! Next, it’s folded with plenty of coconut whipped cream and ready for the crust. For the crust I went with my almond-oat crust that’s becoming my absolute favorite when it comes to pies and snack bars. It’s so versatile and reminds me so much of graham crackers without all the extra ingredients or sugar. More creations to come with this beauty – stay tuned. Once the pie has set, simply top with more coconut whip and toasted coconut and you’re good to go! I hope you all LOVE this pie. It’s: CreamyColdSuper coconuttyPerfectly sweetFluffy, cloud-likeNestled into a graham cracker-like crust& Insanely delicious This would make the perfect pie to have on hand for entertaining guests or to take along to gatherings and BBQs. Who doesn’t like coconut cream pie (seriously)? Plus, this version is vegan and gluten-free so everyone can enjoy. If you make this recipe, let us know what you think! And if you dig this, you’ll definitely like our Banana Cream Pie (where are all my cream pie lovers at!?). Leave a comment it and rate it once you try the recipe, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see! Cheers, friends!
