Strawberry Coconut Cream Pie (Vegan) (Edit recipe)

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Strawberry coconut cream pie says it all—cool, creamy, coconutty, and bursting with strawberries. Begin with a coconut-infused graham cracker crust, load it with fresh, sweet strawberries glazed in a simple syrup, and top it off with a fluffy cloud of whipped cream sprinkled with more coconut. Bursting with sweet, fruity, coconut flavor, this pie is easy to make, completely dairy-free, and the perfect indulgence any time of year.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

14 minutes

INGREDIENTS

17

Serves: 8

Ingredients

Graham Cracker Crust

9 whole Graham Cracker sheets
.5 cup unsweetened shredded coconut, (a firmly packed half cup)
4 Tbsp Cane Sugar
5 Tbsp Plant-Based Butter, -melted

Strawberry Filling

750 grams Strawberries, (fresh not frozen) hull, halve the smaller ones and quarter the larger ones
1 tsp Lemon Juice
.25 cup Cane Sugar
.25 cup Water
1 Tbsp Cornstarch

Whipped Topping

1.25 cups Dairy-Free Whipping Cream, -cold
.75 tsp Cream of Tartar
1 tsp Vanilla Extract
6 Tbsp Powdered Sugar
.5 cup unsweetened shredded coconut, (a firmly packed 1/2 cup)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Graham Cracker Crust
Preheat the oven to 350F and have a 9-inch pie dish ready.
Add the graham crackers, cane sugar and unsweetened shredded coconut to a food processor or blender. Blend to a fine consistency.
Add the graham cracker mixture to a bowl along with the melted butter. Stir until well combined and looks like wet sand.
Add the graham cracker mixture to the pie dish, spreading it across the bottom and up the sides of the dish. Make sure to press the bottom and sides firmly to pack it down. You can accomplish this with the back of a spoon or a flat glass or measuring cup.
Bake the crust for 10 minutes. Once out of the oven, set it aside to cool.
Strawberry Filling
Hull the strawberries. Halve the smaller ones and quarter the larger ones.
Add the strawberries to a bowl and toss them in the lemon juice, set the bowl aside for later.
To a small pot, add the cane sugar and cornstarch, stir to combine, make sure there are no lumps of cornstarch.
Add the water to the pot. Stir well to combine all of the ingredients.
Place the pot over medium heat, stirring until the sugar is dissolved. Continue to stir the mixture regularly as it heats up and thickens. ***This should take about 4 minutes. You want the mixture thick enough to cling to a spoon but thin enough to run off of the spoon
Once the mixture reaches the desired thickness, remove the pot from the heat, stir in the vanilla extract and pour the mixture over the strawberries. Stir the strawberries until all of the pieces are evenly coated.
Once the pie crust has cooled to room temperature, pour the filling into the crust. making sure to evenly distribute the strawberries.
Cover the pie dish and place it in the refrigerator for 1 hour for the crust and filling to cool and set.
Whipped Topping
Add the cold heavy cream, cream of tartar, and vanilla extract to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip on high for 2-3 minutes or until medium-stiff peaks are achieved.
Add the powdered sugar and continue whipping at high speed for another minute.
Add the whipped topping to the top of the strawberry filling.
Sprinkle the unsweetened shredded coconut over the top of the whipped cream and decorate the top with a few strawberries.
This pie is best served the same day it is prepared. I do not suggest preparing this pie ahead of time. The crust with gradually become soggy and crumbly.
***The crust can be prepared the day before and stored in an airtight container but the filling and whipping topping should be prepare the same day.
Store the pie covered or in an airtight container in the refrigerator for up to 2 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	292
Fat:	18 g
Carbohydrates:	27 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	41 mg
Fiber:	1 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.