Now Reading
Coconut Creme Pie

Coconut Creme Pie

Coconut Creme Pie

This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.
By Vanessa Pastore

Coconut Creme Pie

It really does a world of difference chilled overnight in both flavor and texture. I can’t stress that enough.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Creme Pie

Coconut Creme Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vanessa Pastore
  • Total Time: 1 hour
  • Yield: 4 1x


This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.


  • 1 cup cashews (soaked for at least 2 hours)
  • 1 15 oz can of Coconut milk
  • 1 cup Sugar
  • Scant tsp Salt
  • 1/4 cup Bird’s Custard Powder (You can sub cornstarch in a pinch)
  • 2 tsp Vanilla extract
  • 2 tablespoons Coconut Cream
  • 1/4 cup of Coconut oil (broken into small pieces, not melted)
  • 2 cups Unsweetened shredded coconut
  • 1 Pack Speculoos cookies (or any cookie that strikes your fancy)
  • 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)


  1. Preheat your oven to 375° F
  2. Now to start off, there’s no soy in this pie, but it’s a custard. How do we work this wizardry? We soak some cashews! Abra-ca-soak!
  3. In the meantime, take your entire pack of cookies for a spin in your food processor or blender. Combine these with your melted coconut oil or margarine, and press down into a greased 9″ pie plate. Pop this in your oven for 10 minutes to set it.
  4. Once your cashews are properly soaked, blend them with about 1/3 cup of water in a food processor or blender to form a loose puree, or cream. This will take a bit, you’re looking for smoothness. If it’s balling up on you, add a few more tablespoons of water.
  5. In a large bowl, pour your coconut milk, custard powder (or cornstarch), and whisk like nobody’s business. If you’re using the Bird’s custard powder, you’ll notice a delightful shade of pale orange, but just keep whisking until there are no lumps of dry powder.
  6. As far as solid coconut oil goes, I have a gallon tub of the stuff. I’m very serious about my coconut oil. Because my vessel is so large, I can scrape what i need with a spoon to get curls of solid oil. For a mason jar of coconut oil, scoop out enough spoonfuls for the 1/3 of a cup, then break that mass down into chunks. The end goal is to evenly distribute the oil through the rest of the custard, like a colloidal suspension. Add the solid coconut oil, coconut creme, vanilla, and shredded coconut, and whisk like you mean it.
  7. Once that’s nicely combined, add in your cashew cream, and resume whisking.
  8. Now that one arm is really strong, you’re ready to go. Gently pour your custard into your pie crust. Don’t just dump it in there like some brute.
  9. Bake this wonderful representation of a mathematical constant for 35-40 minutes. When you pull it out, it shouldn’t jiggle wildly, only slightly. Cool on a wire rack.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dessert
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top