Our Easy Eggless Coconut Cream Pie is a light and whimsical dessert that has the perfect balance of flavors and textures. The creamy filling contains a harmonious blend of sweet coconut flavor while the crust adds a wonderful vanilla buttery crunch. Topped with a cloud-like homemade whipped cream, this pie is a feast for the senses. Each spoonful bursts with the essence of shredded coconut, taking your taste buds on a tropical adventure.
Crafted without eggs, this pie caters to those with egg allergies and those seeking a lighter dessert experience, ensuring that everyone can indulge in its tropical delight. Additionally, we do not have to worry about tempering eggs, making this pie extremely easy to make! Everything about this pie is easy including the crust. No need to fuss with rolling out a traditional pie crust, baking, chilling, etc. We just crush vanilla wafers, mix with melted butter, bake, cool, and the crust is ready to go. Did I mention it is absolutely delicious too? The vanilla flavor of the crust and coconut cream filling are a match made in heaven!
Easy Eggless Coconut Cream Pie Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious dessert.
Vanilla Wafer Crust (The Classic Graham Cracker’s Sophisticated Cousin)
We love this vanilla wafer crust instead of a traditional pie crust. Not only is it easier and quicker, but I love the subtle sweetness and crunchy texture it adds to the pie. I recommend using Nabisco brand Nilla Wafers. I’ve tried other brands and they just weren’t quite as good.
Granulated Sugar
Sugar adds just enough sweetness to the pie without being overly sweet.
Cornstarch
Cornstarch thickens the filling and acts as a binder.
Canned Coconut Milk
It is important to use canned full-fat coconut milk in this recipe. Coconut milk is a baking ingredient – not to be confused with refrigerated coconut milk. The coconut milk we use is canned, thick, and not refrigerated.
Heavy Cream and Whole Milk
We use half heavy cream and half whole milk for just the right consistency in this recipe.
Butter
Butter adds creaminess and flavor.
Salt
Salt enhances the flavors in the pie.
Sweetened Shredded Coconut
Sweetened shredded coconut is sweet, moist, flaky, and adds the coconut flavor to our pie! We do not toast the coconut for the filling but you may choose to toast additional coconut for the topping. To toast coconut flakes for the topping, bake at 300 degrees F for about 5-7 minutes. Watch closely as they toast so they do not burn.
Vanilla Extract
Vanilla is always a good idea. It adds the perfect touch of flavor. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Whipped Topping
Our homemade whipped topping is made from heavy cream, confectioners’ sugar, and pure vanilla extract. Simply beat the ingredients with a handheld or stand mixer fitted with the whisk attachment until stiff peaks form. For more in-depth instructions, please visit our Whipped Cream recipe.
How Should I Store this Pie?
Store pie covered in the refrigerator for up to 5 days. This pie is excellent made one day in advance as the flavors meld and fully develop overnight in the refrigerator.
Can Easy Eggless Coconut Cream Pie be frozen?
I do not recommend freezing this pie as the crust may soften and be soggy when thawed.
How is Our Easy Eggless Coconut Cream Pie different than Traditional Coconut Cream Pie?
Unlike traditional coconut cream pies that rely on eggs for structure and richness, our pie embraces an eggless approach, making it an ideal choice for those with egg allergies or anyone seeking a lighter dessert experience. The result is a pie that is just as creamy and satisfying without compromising on flavor.
Step away from the traditional pie crust and into the realm of vanilla wafers, the classic graham cracker’s sophisticated cousin. These delicate and subtly sweet cookies form the base of our pie, adding a touch of refinement and a delightful crunch that perfectly complements the creamy filling. The vanilla wafers’ harmony with the coconut filling creates a flavor profile that is both nostalgic and refreshingly unique.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Time saver – To save time, you may buy whipped cream for the topping instead of making it from scratch.
- Coconut filling – It is important that you cook your coconut filling until it has a “pudding-like” consistency without overcooking it.
- Let it set – Be sure to allow at least 3-4 hours for the pie to completely set in the refrigerator before adding the whipped topping. This pie is excellent made one day in advance as the flavors meld and fully develop overnight in the refrigerator.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Food Processor – to make vanilla wafer crust
- Pie Pan – 9-inch pie pan to hold pie
- Saucepan – to cook pie filling
- Stand Mixer – to make whipped topping
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating pies
If you liked this recipe, try our
- Simply Perfect Coconut Cake
- Pineapple Coconut Cake
- Coconut Cupcakes
- Coconut Macadamia Nut Cookies
- Not Too Tart, Not Too Sweet Key Lime Pie
Easy Eggless Coconut Cream Pie
Our Easy Eggless Coconut Cream Pie is a light and whimsical dessert that has the perfect balance of flavors and textures. The creamy filling contains a harmonious blend of sweet coconut flavor while the crust adds a wonderful vanilla buttery crunch. Topped with a cloud-like homemade whipped cream, this pie is a feast for the senses. Each spoonful bursts with the essence of shredded coconut, taking your taste buds on a tropical adventure.
Ingredients
- CRUST:
- 2 ¼ cups vanilla wafer crumbs
- 6 Tbsp salted butter, melted
- FILLING:
- 2/3 cup (130 g) granulated sugar
- ¼ cup (28 g) cornstarch
- ¼ tsp salt
- 1 (14 oz) can full-fat coconut milk
- ½ cup whole milk
- ½ cup heavy cream
- 2 Tbsp salted butter, softened
- 1 cup (80 g) sweetened shredded coconut
- 2 tsp pure vanilla extract
- WHIPPED CREAM TOPPING:
- 1 cup heavy cream, cold
- 3 Tbsp confectioners’ sugar
- 1 tsp pure vanilla extract
- Toasted coconut flakes or chips, for décor, optional
Directions
- Step 1 CRUST: Preheat oven to 350 degrees F. Using a food processor or by hand, crush vanilla wafers into fine crumbs. Add melted butter to vanilla wafer crumbs and thoroughly mix until all the crumbs are coated and it resembles wet sand. Press firmly down in a 9-inch pie pan and up the sides. No need to grease pan. Bake in preheated oven for about 8-11 minutes or until just turning golden brown. Set aside and let cool.
- Step 2 FILLING: In a medium saucepan, whisk together sugar, cornstarch, and salt. Add coconut milk, whole milk, and heavy cream. Over medium heat, stirring constantly, bring the mixture to a boil. While still stirring, allow filling to boil for about 5-6 minutes, or until slightly thickened, and then remove from heat. Stir in softened butter, shredded coconut, and vanilla. Pour warm filling into cooled crust and then cover the pie directly with plastic wrap. (Make sure plastic wrap is touching the surface of filling so a film does not form.) Refrigerate pie for at least 3-4 hours or overnight, until set.
- Step 3 TOPPING: Beat all ingredients until stiff peaks form. Spread or pipe onto chilled pie and top with toasted coconut flakes or chips. (To toast coconut flakes, bake at 300 degrees F for about 5-7 minutes. Watch closely as they toast so they do not burn.)
- Step 4 STORAGE: Store pie covered in the refrigerator for up to 5 days.
- Step 5 MAKE AHEAD: This pie is excellent made one day in advance as the flavors meld and fully develop overnight in the refrigerator.
- Step 6 FREEZE: I do not recommend freezing this pie as the crust may soften and be soggy when thawed.
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Have a wonderful day!
