Coconut cream pies have a reputation problem. Most of them are cloying, with fake coconut flavor from extract and a filling that tastes like sunscreen. True story. This version is different because it leans on cashews, real coconut milk, and a speculoos crust instead of the usual pastry, and those choices pull it away from dessert-shop mediocrity. The pie needs to chill overnight, which I know tests people’s patience, but cutting into a pie that hasn’t set is worse than waiting. Plan ahead and you get clean slices with a filling that’s rich without being overwhelming.
How to Make Coconut Creme Pie
The speculoos crust
Pulse the cookies and coconut oil until it looks like wet sand, then pack it firmly into the pie plate. Press up the sides too, not just the base. Bake it for 10 minutes to set it before adding filling, otherwise the crust absorbs moisture and turns to mush.
Soaking the cashews
At least four hours, ideally overnight. Blending dry or under-soaked cashews gives you a gritty filling. Drain the soaking water before blending, and add fresh water instead for a cleaner flavor. 
Getting the custard smooth
Whisk the custard powder into the coconut milk cold before adding heat. Lumps formed early won’t cook out later. Keep the heat moderate and stir constantly once it starts to thicken.
Coconut Creme Pie
- Total Time: 60 minutes
- Yield: Serves 8
- Diet: Vegan
Description
This dreamy coconut pie chills overnight to set the creamy custard and meld the flavors. Its rich, decadent, and totally worth the wait!
Ingredients
- 1 cups (237 ml) cashews
- 15 oz (425 g) can of Coconut milk
- 1 cups (237 ml) Sugar
- Scant tsp Salt
- 0.25 cups (59 ml) Birds Custard Powder
- 2 tsp Vanilla extract
- 2 tbsp Coconut Cream
- 0.25 cups (59 ml) Coconut oil
- 2 cups (473 ml) Unsweetened shredded coconut
- 1 Pack Speculoos cookies
- 2 tbsp melted coconut oil or margarine
Instructions
- Preheat your oven to 375°F (190°C).
- Soak cashews.
- Combine cookies with melted coconut oil or margarine in a food processor; press into a greased 9″ pie plate.
- Bake for 10 minutes at 375°F (190°C) to set.
- Blend soaked cashews with 1/3 cup water until smooth; add more water if needed.
- Whisk together coconut milk and custard powder (or cornstarch) until smooth.
- Add solid coconut oil, coconut cream, vanilla, and shredded coconut; whisk until combined.
- Add cashew cream and whisk.
- Gently pour custard into pie crust.
- Bake at 375°F (190°C) for 35-40 minutes, or until it only jiggles slightly.
- Cool on a wire rack.
Notes
- For a richer flavor, use full-fat coconut milk.
- If you don’t have Birds Custard Powder, cornstarch can be substituted (use about 2 tablespoons).
- Chill the pie completely for at least 4 hours, or preferably overnight, to allow the filling to set properly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What can I use instead of Birds custard powder?
Cornstarch works as a direct substitute. Use the same amount. You’ll lose a bit of the vanilla-yellow color that custard powder gives, but the texture will be the same.
Do I have to soak the cashews?
Yes. Soaking softens them enough to blend into a completely smooth cream. At least two hours in hot water, or overnight in cold water. Unsoaked cashews will leave the filling gritty.
Can I use a different cookie for the crust?
Graham crackers are the most common alternative and work well. Digestive biscuits are another option. Speculoos gives a warm, spiced flavor that pairs well with coconut, so it’s worth seeking out if you can.
