Homemade Gluten Free Vegan Coconut Cream Pie

Using The Really Great Food Company All-Purpose Flour


Pie Crust

  • 2 cups RGF All-Purpose Flour
  • 4 tablespoons vegan butter
  • 2 tablespoons sugar
  • 1/4  cup seltzer water or ice water


  • 1 can coconut cream (we like Lets do Organic brand)
  • 2 Aqua Faba eggs or Namaste egg replacer
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons corn starch
  • 2 teaspoons coconut rum
  • 1/4 cup shredded coconut + small additional amount for topping
  • So Delicious Dairy-Free Whipped Cream(Coco Whip)
  1. Combine flour, vegan butter and sugar until sand-like texture.
  2. Add water or seltzer to dough. Combine
  3. Roll out dough onto plastic wrap.
  4. To form the pie shell, roll the dough into a 14″ round. Wrap around rolling pin and and carefull unroll over 9″ pie plate.
  5. Fit into pie plate and use kitchen shears to trim to slight overhang, fold under and seal to form a rim. Crimp with fingers.
  6. For filling, in a medium bowl, beat eggs first then add all other ingredients except for shredded coconut. Blend in food processor
  7. After ingredients are blended, hand fold in coconut flakes.
  8. Fill the unbaked pie shell. Bake at 350* for 25-30 minutes until firm.
  9. Cool completely. Top with desired amount of So Delicious brand dairy free CocoWhip and remaining coconut flakes

Recipe courtesy of @ABCglutenfree – https://livestream.com/abcglutenfree

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