Step 1

If you use a cookie crust or store bought pre-baked crust, you can skip this part. The crust needs to be baked completely since we are putting a no bake filling into it.

Step 2

Prepare a vegan pie crust as instructed using my recipe. Once the pie crust is lined in the pie plate, line it with aluminum foil or parchment paper, fill to the top with pie weights, sugar, rice or dried beans. Bake for 60-70 minutes.

Step 3

Carefully remove the pie weights with the foil, and let the crust cool for about 20 minutes at room temperature.

Step 4

Whisk the plant milk and cornstarch in a bowl or glass measuring cup until smooth.

Step 5

In a medium pot, add the coconut milk, sugar and milk/cornstarch mixture.

Step 6

Turn the heat to medium-high, and whisk until smooth. Bring to a boil, then lower heat to a simmer and whisk constantly until it thickens.

Step 7

Immediately remove from heat and stir in the shredded coconut (optional), vegan butter, vanilla and coconut extract.

Step 8

Pour into the pie crust, and smooth with a spatula. Cover with plastic wrap touching the top of the custard; this prevents a skin from forming on top of the custard. Place in the refrigerator for 3-4 hours to chill and thicken.

Step 9

Once the pie has chilled for 3-4 hours, prepare whipped topping of choice (or simply use store bought vegan whipped cream).

Step 10

Cover the pie with whipped topping, or use a piping bag and tip to pipe it on. This works best with my new recipe for Heavy Whipping Cream Substitution.

Step 11

Sprinkle with coconut chips, shaving or shredded coconut, if desired. Serve and enjoy! Keep leftover pie refrigerated for up to 3-4 days, covered.