This pie has a graham cracker crust, a creamy coconut filling, and it's topped with chocolate sauce and toasted coconut. Best of all, it's super allergen-friendly, with no nuts and no soy!

Triple Coconut Cream Pie With Graham Cracker Crust [Vegan, Gluten-Free]

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For the Graham Crackers:

  • 2 cups gluten-free baking mix (or regular flour)
  • 1/2 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder, aluminum-free
  • 1/2 teaspoon baking soda
  • 1/3 c. coconut oil, softened
  • 1 tablespoon vanilla-infused bourbon 
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsweetened cocoa powder

For the Coconut Cream Filling:

  • 1/2 cup organic cane sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup starch (corn or tapioca)
  • 1 teaspoon pumpkin spice
  • 3 cups full-fat coconut milk, about 2 13.5-ounce cans at room temperature
  • 1 tablespoon vanilla-infused bourbon
  • 1 tablespoon organic non-hydrogenated shortening, or vegan butter
  • 1 cup finely shredded coconut

For the Chocolate Sauce:

  • 1-2 tablespoon coconut oil
  • 1/3 cup carob or unsweetened cocoa powder
  • 4-5 tablespoons pure maple syrup
  • A pinch of sea salt
  • A pinch of cinnamon
  • A splash of bourbon
  • Toasted shredded coconut, for topping


To Make the Graham Crackers:

  1. Preheat the oven to 325°F. Line baking sheets with parchment paper or a silicone baking mat.
  2. In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and cocoa powder. Set aside.
  3. In a large mixing bowl, cream the coconut oil and coconut sugar. Add in the bourbon and syrup and stir. Slowly incorporate all of the dry ingredients. Your dough should be coming together at this point.
  4. Between two sheets of floured parchment, roll out the dough to about a 1/4 inch. Cut out cookies with either a pastry cutter or a cookie cutter. You should be able to get at least 20 cookies from this recipe. Repeat until all of the dough is used.
  5. Once the cut-outs are on baking sheets, refrigerate them for 15 minutes. When you're ready, bake them for about 15 minutes. They shouldn't spread out; they should puff up slightly. Allow the cookies to cool completely.

To Make the Coconut Cream Filling:

  1. Once the graham cracker dough is completed, press about 3/4 of the dough into a greased pie pan. This dough will rise a bit as it bakes, so press it down good and make a nice edge. Bake the crust at  325°F for about 20 minutes.
  2. Once about 15 minutes have elapsed, make the filling. In a medium-sized pot, combine the sugar, salt, starch, and pumpkin spice.
  3. Turn on the heat to medium-high and, while constantly stirring, pour in the coconut milk. You want to make sure that there are no clumps in the mixture, so stir it regularly. Bring the mixture to a boil. Lower the heat to a simmer and cook it for an additional five minutes, until the mixture is thickened.
  4. When it's done, remove it from the heat and stir in the shortening and vanilla. Stir it until the shortening dissolves. It should thicken.
  5.  Stir in the shredded coconut and once it is incorporated, pour the mixture into the baked graham cracker crust. Allow it to cool on the counter for 20-30 minutes and then transfer it to the fridge. Once it is cooled completely, you can add your toppings.

To Make the Chocolate Sauce:

  1. In a microwave-safe container (or you can do this on the stove too), add the sauce ingredients except for the bourbon and microwave for 20 seconds. Stir the mixture and microwave again for 20 seconds. Stir it again to make sure everything is combined.


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