Coconut Cream Pie from Recipe Renovator | Gluten-free, raw, dairy-free, paleo

Rich, luscious, no-bake coconut cream pie, completely dairy-free!

Happy Pi Day everyone! I always seemed to miss having a post for Pi Day; this year I’m ready! I wanted to create something The Husband would love, and coconut cream pie is way up there for him. This pie is made from completely raw ingredients. All you need is a food processor, a blender, and time. Be sure to chill one can of the coconut milk for at least 8 hours (preferably overnight) so it will set up properly for whipping. I had some issues with mine… okay, I’ll admit it, I went through four cans of coconut milk and coconut cream in varying stages of chill and finally gave up and took the photo… imagine it with fluffy whipped cream and large coconut flakes on top. I was taking the pie to a friend’s birthday get-together and I was losing my light. I know it looks like brie! But it’s super decadent, creamy, and not too sweet. It was a big hit with the birthday guy.

Having tried lots of brands, I get the best whipping results from Thai Kitchen regular canned coconut milk (not light, not cream). Other brands are either too thin to whip, or the coconut oil is too hard after refrigeration and stays in clumps. For some reason, Thai Kitchen is perfect.

There’s no added sugar in this recipe either. I used fresh Medjool dates, and just a little organic stevia to sweeten the whipped cream. If you can’t use gelatin, you could try using agar agar to thicken the filling, probably 2 teaspoons would do it.

Suitable for:

vegetarian, gluten-free, celiac, paleo, low-sodium diets

Not recommended for:

nut-free, vegan, or migraine diets

You might also like:

Coconut cream pie (paleo) from Living Healthy with Chocolate
AIP starch-free coconut cream pie from Primal Palate
Coconut cream pie from Cooking Light

Coconut Cream Pie from Recipe Renovator | Gluten-free, raw, dairy-free, paleo

Coconut cream pie

5 from 1 vote
Prep Time 30 mins
Total Time 8 hrs 30 mins
Course Dinner, Lunch
Cuisine American
Servings 12 servings

Ingredients
  

Crust

  • 2 ounces dates fresh, Medjool, 1/4 cup, about 4 dates
  • 8 ounces pecans (2 cups)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Filling

  • 14 ounces coconut milk canned, not light, preferably organic
  • 2 ounces dates fresh, Medjool, 1/4 cup, about 4 dates
  • 1 tbsp vanilla extract
  • 1-1/4 tsp gelatin grass-fed
  • 1/2 cup coconut (flakes, unsweetened) finely shredded
  • 1/4 cup coconut (flakes, unsweetened) large flakes, if available

Whipped cream topping

  • 14 ounces coconut milk canned, not light, preferably Thai Kitchen
  • 3 packets stevia (organic) preferably NatVia
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar optional, but recommended

Instructions
 

Crust

  • In a food processor fitted with the S-blade attachment, process the crust ingredients until finely ground. The crust should stick together when pressed between two fingers.
  • Grease a pie pan or other dish with coconut oil.
  • Press the crust evenly into the pie pan across the bottom and up the sides.

Filling

  • Open the coconut milk and scrape out the hard layer at the top into the blender.
  • Pour the liquid into a small saucepan and sprinkle the gelatin over. Place over low heat, whisking until the gelatin is dissolved.
  • Blend the ingredients from the coconut milk can, the saucepan, the dates, and the vanilla until very smooth.
  • Stir or whisk in the finely shredded coconut.
  • Pour into the crust and refrigerate until set, at least 4 hours.

Whipped cream topping

  • Refrigerate the can overnight.
  • Open the coconut milk and scrape out the hard layer at the top into a mixer bowl.
  • Begin whipping, increasing the speed gradually to high. It takes about two minutes to get to the soft peak stage.
  • Sprinkle in the cream of tartar (if using), stevia, and vanilla. Continue whipping until it's light and fluffy. If yours doesn't look like whipped cream, it's okay. Just pour it on top of the filling and refrigerate until set. It will still taste great.
  • Spread the coconut whipped cream over the pie filling and return to the refrigerator to set, about 4 hours. Sprinkle with large flakes of toasted coconut before serving.