Vegan Coconut Meringue Pie

This vegan coconut meringue pie is a delightfully sweet dessert. You'll love every bite, from the creamy coconut filling, to the flaky crust, and the vegan meringue or coconut cream on top.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 296kcal

Author Marly McMillen

Equipment

Ingredients

Foolproof Vegan Pie Crust

Vegan Coconut Cream Filling

¾ cup granulated sugar
5 tablespoons cornstarch
½ teaspoon salt
1 cup silken tofu (or one small package)
1 15 oz can full fat coconut milk
1 teaspoon vanilla extract
½ cup finely flaked shredded coconut, divided
2 tablespoons vegan butter
⅛ teaspoon ground turmeric (optional, for color)

Vegan Meringue

¾ cup aquafaba
½ teaspoon cream of tartar
½ cup powdered sugar
½ teaspoon vanilla extract

Instructions

For the Pie Crust

Heat your oven to 375°F. Get out a 9" pie pan.
On a lightly floured surface, roll your pie dough into a circle about 1/8 inch thick. Transfer it to your pie pan. Flute edges with your fingers. Place it in the fridge and chill for about 15 minutes.
Use a fork to prick the center of the crust about 5 times. Place the pie in a lower oven rack and bake for 20 minutes until the crust is mostly done. Remove from the oven and cool on a wire rack. Reduce your oven to 350°F.

For the Vegan Coconut Cream Filling

In a saucepan over medium heat, mix the sugar, cornstarch, and salt. Stir in the coconut milk. Continually stir while cooking until the mixture begins to bubble. Reduce heat to low and cook and stir a few more minutes until the mixture is really thick. Remove from heat. And set aside to cool slightly.
Once the coconut milk mixture has cooled a bit, add that and the silken tofu to a food processor. Pulse until smooth. Add the vanilla coconut (reserve 2 tablespoons for the topping), vegan butter, and turmeric (optional) and pulse again until all the ingredients are combined.

For the Vegan Meringue

Pour the liquid from one can of chickpeas into a mixing bowl, along with the cream of tartar. Mix for a minute or two until it becomes frothy.
As you're mixing, add the powdered sugar a little at a time. Stop and scrape down the sides of the bowl. Continue to mix at medium-high speed until soft peaks form. Then add the vanilla and mix to incorporate it.

For the Coconut Meringue Pie

Pour the coconut filling into the prepared pie crust and spread it evenly across the pie. Top with the vegan meringue spreading it across the entire pie and creating a seal with the crust. Use the back of a spoon to create dollops on the top of the meringue. Sprinkle with reserved shredded coconut either before (for toasted coconut flakes) or immediately after the pie has baked.
Place the pie in the oven and bake for 15 to 20 minutes, or until the meringue peaks are golden. Turn the heat up to 375°F and cook for another 5 to 10 minutes until the meringue has golden edges.
Cool for at least one hour on a wire rack. Place in the fridge and chill for 2 to 3 hours before serving.

Notes

Coconut: To make finer coconut flakes, buy regular flaked coconut and put it in the food processor, and pulse for several seconds to break it into finer strands

Vegan Meringue: Be prepared that liquid may form at the bottom of the pie after taking your first slice. Simply drain the liquid or use paper towels to sop up the extra liquid. Also, your meringue may settle a little.

Aguafaba: Your can may not have exactly 3/4 cup of liquid in it. Do not supplement with water. Simply use what you have. Even 1/2 cup of aquafaba will create a beautiful meringue. I do not recommend “no salt” or “low sodium” chickpeas because the meringue will come out flat (not shiny) and will not hold its shape.

Tofu: Silken tofu comes in different containers. Drain the tofu of its packaging liquids and then press it into a measuring cup. If you're left with 1/4 cup or so in the package, you can add that to the pudding, however, more than that will begin to alter the flavor of the filling.

Vegan Coconut Cream Pie: You can substitute the meringue for coconut whipped cream to make a vegan coconut cream pie.

Nutrition