The ‘Oh My’ Coconut Cream Pie

A creamy coconut pie that has no dairy cream? We wouldn’t lie to you. Did we mention the chocolatey graham cracker crust? That’s where the ‘Oh My’ comes in!

A key ingredient in this pie is, of course, coconut. This botanically classified fruit or drupe, has been in the news a lot lately. There is good reason for it. Coconut milk contains lauric acid, capric acid and antimicrobial lipids, which have antifungal, antiviral and antibacterial properties. It also contains fatty acids that kill the three major types of bacteria that cause the formation of plaque in the arteries which may lead to heart disease. There is also research to back up the claim that coconut milk helps with weight loss. According to Bruce Fife, N.D., in his article “The Fat that Can Make You Thin,” people who include more healthy fats in their diets, like coconut milk, feel more full during meals and as a result eat less than those who don’t get enough fat in their diets. Other health benefits of coconut milk include: strong bones, prevention of anemia, a decreased risk of joint inflammation, and it helps to lower high blood pressure and keeps the prostate gland healthy.

Believe me, knowing that all this good stuff is in your dessert makes it a lot more fun to eat. Enjoy!


Pie Filling:

12.3 oz. package extra-firm silken tofu (we use the boxed Mori-Nu brand that isn’t refrigerated bought at Mom’s Organic Market)

8 oz. package Tofutti cream cheese

¼ cup Tofutti sour cream

¾ cup coconut milk

1½ cup unsweetened shredded coconut

¼ cup toasted unsweetened shredded coconut

½ cup agave syrup

¼ teaspoon stevia extract

Pie Crust:
Modified from Mi-Del graham cracker box

1 (8-ounce) sleeve Mi-Del Graham crackers (about 25 crackers)

5 tablespoons Earth Balance buttery spread, melted

1½ tablespoons coco powder

4 tablespoons maple syrup

2 teaspoons vanilla extract

Pinch sea salt



1. Preheat your oven to 350° F. Position a rack in the center of the oven.
2. To make the pie crust:  In a food processor, pulse the graham crackers, coco powder and salt until finely ground. Transfer the mixture to a bowl. Stir in the butter, syrup and vanilla. The mixture should resemble wet sand. Press the crust evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust until slightly darker in color and dry to the touch, about 15 minutes. Cool completely before filling.
3. While waiting for the crust to cool, start making the pie filling by adding all the filling ingredients, except for the toasted coconut, into a food processor.
4. Blend well and pour into pie crust.
5. Sprinkle the toasted coconut onto the top of the pie.
6. Bake pie for 30 minutes. It should be slightly golden on top when done.
7. Allow the pie to cool before placing it into refrigerator for a couple of hours. Make sure the pie is cool and firm to the touch before serving.

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