Equipment List 

• 8-inch ceramic or metal pie plate
• Pie weights or dried beans
• Food processor
• Parchment paper
• Rolling pin
• Stand or electric mixer
• Medium saucepan

Timing 

There are three components to this pie: crust, filling, and whipped topping (which is also incorporated into the filling). Planning ahead to chill ingredients as well as baking and cooling the pie crust are important for a successful outcome. My advice is to make the pie a day in advance. Be sure to chill the two cans of coconut cream in the refrigerator the night before you make the pie.

The Pie Crust

Directions

• Chill the shortening and butter for at least 30 minutes. I cut the butter and sugar into cubes, put the pieces in a metal bowl, and set in the freezer for about 20 minutes. Don’t leave it in too long…you want cold, not frozen, butter and shortening!
• Preheat oven to 350 F.
• Have two sheets of parchment paper ready to roll out dough and one square of parchment paper to put on top of dough before adding pie weights or dried beans.
• Add 4 tablespoons water to a 1 cup glass measuring cup and add ice cubes.
• Add the flour, sugar, and salt to a food processor fitted with an “S” blade. Pulse for 10-20 seconds to combine ingredients.
• Add the cold butter and shortening and process for 1-2 minutes. The mixture should resemble coarse breadcrumbs.
• With the processor running, add 3 tablespoons ice water. Add 1 additional tablespoon ice water if needed to get the dough to come together.
• Form dough into a ball and roll out into a circle the size of your pie plate between two sheets of parchment paper.
• Transfer dough to pie plate, press into bottom and sides, then gently crimp the edges.
• Place a large square of parchment paper over the pie crust and then add the pie weights or dried beans. It needs to be large enough to grasp the edges and safely remove the hot pie weights (or dried beans) when the crust is almost finished baking; transfer to a heat safe bowl to cool.
• Bake for 50-60 minutes.

The Coconut Cream Filling

Directions

• Preheat oven to 350 F.
• Spread ¾ cup of shredded coconut on a small baking sheet.
• Bake for 5-6 minutes, stirring a few times, until coconut is lightly toasted.
• Whisk the oat milk and cornstarch together in a medium skillet.
• Add the coconut milk and sugars, stir.
• Cook over medium-low heat, stirring constantly, until mixture begins to thicken and just starts to bubble.
• Remove from heat and stir in the vegan butter, toasted coconut, and vanilla extract.
• Transfer filling to a shallow bowl, cover with a sheet of parchment paper pressing down so the paper touches the surface of the filling. Chill for 3-4 hours.

The Whipped Coconut Cream

Directions

• The coconut cream will have solid and liquid inside the can. Open cans over a bowl and carefully pour the liquid into one bowl and use a rubber spatula to scrape the solid portions into the mixing bowl.
• Reserve the liquid for another use.
• Beat the coconut cream for 3-4 minutes until it begins to get fluffy.
• Add ½ cup sifted powdered sugar and vanilla extract and beat until light and fluffy. Add remaining sugar to taste.
• Cover and refrigerate.

Assemble the Pie

• Once the coconut cream filling has chilled for 3-4 hours, fold half of the whipped coconut cream into the filling.
• Transfer the filling to the pie crust.
• Chill the pie for at least 2 hours.
• Top with the whipped coconut topping and toasted coconut.