This easy vegan coffee-infused coconut cream pie achieves the pinnacle of melt in your mouth creaminess. Made using only seven ingredients, its gluten-free graham cracker crust is the perfect accompaniment to the velvety texture of this dairy-free coffee-infused coconut cream pie. In addition to being dairy, egg, and gluten-free, this no-bake coconut cream pie requires no time in the oven. If you’re looking for a delicious, allergen-friendly, homemade coconut cream pie that’s super easy to make you’ll love this recipe.
27.4 oz/210gCoffee-Infused Coconut Condensed Milk(2) 7.4 oz/210 g cans
Gluten-Free Graham Cracker Crust
1 box(8 oz /220g)Gluten-Free Graham Crackers
⅓CupToasted Coconut Flakes
In the bowl of a stand mixer add vegan cream cheese and mix for 2-3 minutes until velvety and smooth.
Add coffee-infused coconut condensed milk, lemon juice, and vanilla. Mix until well combined. Set aside.
Add 1 box (8 oz /220g) of gluten-free graham crackers to the bowl of a food processor. Pulverize graham crackers in a food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
Pour crumbles and toasted coconut into a small bowl and add 5 tbsp of melted butter 1 tbsp at a time until crumbles are soft and moist.
Press the mixture into the bottom and around the sides of a 9-inch pie pan. Set aside.
Pour pie mixture into prepared graham cracker crust and sprinkle with toasted coconut flakes. Cover and refrigerate for at least 4 hours or overnight.
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