33+ Heavenly Dairy-Free Cream Pie Recipes You Need to Try

Cream pies are a classic dessert loved by many for their velvety, smooth filling and indulgent crusts.

But what happens when you need to avoid dairy? Thankfully, it’s easier than ever to enjoy these luscious desserts without sacrificing flavor or texture.

Whether you’re lactose intolerant, following a dairy-free lifestyle, or simply prefer plant-based ingredients, dairy-free cream pies can be just as delicious and satisfying as their traditional counterparts.

In this collection, we’ve compiled over 33 irresistible dairy-free cream pie recipes that cover a wide variety of flavors, from rich chocolate and tangy key lime to fruity strawberry and decadent peanut butter.

Each recipe is crafted with non-dairy substitutes like coconut milk, almond milk, and cashews to create the perfect creamy filling, all without a drop of dairy.

Get ready to indulge in these delectable desserts that will impress family, friends, and guests—no matter their dietary preferences.

33+ Heavenly Dairy-Free Cream Pie Recipes You Need to Try

Dairy-free doesn’t mean sacrificing flavor or texture, especially when it comes to cream pies.

These 33+ dairy-free cream pie recipes are a testament to the delicious possibilities that can be created without dairy.

From chocolatey indulgences to tangy citrus pies, there’s something for everyone.

Whether you’re hosting a special event or simply craving a sweet treat, these recipes will not only meet your dietary needs but also satisfy your dessert cravings.

So, grab your mixing bowl and get ready to bake up some of the most delectable, dairy-free pies that everyone can enjoy!

Dairy-Free Coconut Cream Pie

This dairy-free coconut cream pie is a rich, velvety dessert with a perfectly sweet coconut filling and a light, airy topping of coconut whipped cream. The creamy filling is made with coconut milk, offering a tropical twist on the traditional recipe. Whether you’re vegan or just looking for a dairy-free treat, this pie will hit the spot!

Ingredients

• 1 pre-made dairy-free pie crust
• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut
• 1/2 cup canned coconut whipped cream (for topping)

Instructions

1. Make the filling: In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture thickens (about 8-10 minutes).
2. Add flavor: Remove from heat and stir in vanilla extract and shredded coconut. Let it cool slightly before pouring the filling into the pre-baked pie crust.
3. Chill: Refrigerate the pie for at least 3 hours or until fully set.
4. Serve: Before serving, top with coconut whipped cream and a sprinkle of shredded coconut for garnish.

This coconut cream pie is a dream come true for those seeking a dairy-free dessert. The combination of coconut milk and shredded coconut creates a rich, smooth filling that pairs perfectly with the light and airy coconut whipped cream. With its tropical flavor and creamy texture, this pie is sure to be a hit at any gathering, whether you’re following a dairy-free lifestyle or not.

Dairy-Free Chocolate Cream Pie

Indulge in this creamy, decadent dairy-free chocolate cream pie that offers all the richness of a traditional chocolate pie without the dairy. The silky smooth chocolate filling is made with almond milk and dairy-free chocolate chips, resulting in a luscious, melt-in-your-mouth experience. Perfect for chocolate lovers looking for a guilt-free treat!

Ingredients

• 1 pre-made dairy-free pie crust
• 1 1/2 cups dairy-free chocolate chips
• 1 1/4 cups unsweetened almond milk
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped topping (for garnish)

Instructions

1. Make the chocolate filling: In a saucepan, combine almond milk, sugar, cornstarch, and salt. Whisk together and bring to a simmer over medium heat. Continue stirring until the mixture thickens (about 5-7 minutes).
2. Add the chocolate: Remove from heat and stir in the dairy-free chocolate chips and vanilla extract until smooth and fully combined.
3. Chill: Pour the chocolate filling into the pre-baked pie crust. Refrigerate for at least 3 hours, or until the filling is set.
4. Garnish and serve: Top the pie with a generous amount of dairy-free whipped topping before serving.

This dairy-free chocolate cream pie is a rich, creamy dessert that satisfies your sweet tooth without compromising on flavor. The smooth and velvety chocolate filling pairs perfectly with the light whipped topping, making each bite a luxurious treat. Whether you’re making it for a special occasion or just because, this pie is sure to please everyone, dairy-free or not.

Dairy-Free Banana Cream Pie

This dairy-free banana cream pie offers a fresh, creamy, and comforting flavor profile with a luscious coconut milk-based filling and fresh banana slices. The pie is a twist on the classic banana cream, with a dairy-free spin that makes it suitable for vegans and those with lactose intolerances. It’s the perfect dessert for any banana lover!

Ingredients

• 1 pre-made dairy-free pie crust
• 2 ripe bananas, sliced
• 1 1/2 cups full-fat coconut milk
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)

Instructions

1. Prepare the filling: In a saucepan, combine coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture thickens (about 8 minutes).
2. Add vanilla: Remove from heat and stir in vanilla extract. Let the filling cool for a few minutes.
3. Layer bananas: Arrange the sliced bananas in the bottom of the pre-baked pie crust. Pour the coconut milk filling over the bananas, spreading it evenly.
4. Chill: Refrigerate the pie for at least 3 hours or until it sets.
5. Top and serve: Before serving, top with dairy-free whipped cream and a few extra banana slices for garnish.

This dairy-free banana cream pie brings together the sweet, natural flavor of bananas with a rich coconut milk filling, offering a wonderfully creamy texture. The layers of fresh banana and smooth custard create a nostalgic dessert that’s both indulgent and dairy-free. Whether you’re hosting a dinner party or just treating yourself, this banana cream pie is sure to be a crowd-pleaser that everyone will love.

Dairy-Free Key Lime Cream Pie

This dairy-free key lime cream pie is a refreshing and tangy treat that will transport you straight to a tropical paradise. The smooth and zesty key lime filling is made with coconut milk and lime juice, creating the perfect balance of sweet and tart. Topped with coconut whipped cream and a graham cracker crust, this dessert is both refreshing and indulgent, without a hint of dairy!

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/4 cup coconut sugar or granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free whipped cream (for topping)
• Lime zest (for garnish)

Instructions

1. Prepare the filling: In a saucepan, whisk together the coconut milk, lime juice, coconut sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
2. Add vanilla: Once the filling has thickened, remove it from the heat and stir in the vanilla extract.
3. Fill the crust: Pour the lime filling into the pre-baked graham cracker crust, smoothing the top with a spatula.
4. Chill: Refrigerate the pie for at least 4 hours or until it’s fully set.
5. Top and serve: Before serving, top with dairy-free whipped cream and a sprinkle of lime zest for an extra touch of citrus.

This dairy-free key lime cream pie is a bright and tangy dessert that perfectly balances sweetness with a citrusy punch. The smooth, creamy filling made with coconut milk offers a velvety texture that contrasts beautifully with the crunchy graham cracker crust. With a dollop of whipped cream and a touch of lime zest, it’s the ideal dessert to serve on a warm day or at any gathering. It’s refreshing, creamy, and totally dairy-free!

Dairy-Free Peanut Butter Cream Pie

This decadent dairy-free peanut butter cream pie is a rich, indulgent dessert that satisfies all your peanut butter cravings. The silky peanut butter filling is made with coconut milk and creamy peanut butter, creating a luscious texture. Paired with a crunchy graham cracker crust and topped with a dairy-free whipped cream, this pie is perfect for any peanut butter lover!

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 1 cup creamy peanut butter (make sure it’s smooth and dairy-free)
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Crushed peanuts (optional, for garnish)

Instructions

1. Make the peanut butter filling: In a mixing bowl, whisk together peanut butter, coconut milk, powdered sugar, vanilla extract, and salt until smooth and creamy.
2. Fill the crust: Pour the peanut butter mixture into the pre-baked graham cracker crust, spreading it evenly.
3. Chill: Refrigerate the pie for at least 4 hours or until it sets and firms up.
4. Top and serve: Before serving, top the pie with dairy-free whipped cream and sprinkle with crushed peanuts for a bit of crunch.

This dairy-free peanut butter cream pie is an absolute treat for peanut butter lovers. The creamy, nutty filling contrasts perfectly with the crunchy graham cracker crust, while the whipped topping adds a light and airy finish. It’s a great dessert to serve for holidays, family gatherings, or just as a sweet indulgence. With no dairy and all the peanut butter goodness, it’s sure to be a crowd-pleaser!

Dairy-Free Lemon Meringue Cream Pie

This dairy-free lemon meringue cream pie combines the classic tartness of lemon with a fluffy, dairy-free meringue topping. The creamy lemon filling is made with coconut milk for a rich, velvety texture, and the meringue is made from aquafaba (the liquid from canned chickpeas) to give it that light and airy texture. This is a perfect citrus dessert for those seeking a dairy-free version of the traditional lemon meringue pie.

Ingredients

• 1 pre-made dairy-free pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tablespoons lemon zest
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric (for color)
• 1/2 cup aquafaba (from canned chickpeas)
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar (for meringue)

Instructions

1. Prepare the lemon filling: In a saucepan, whisk together coconut milk, lemon juice, lemon zest, cornstarch, sugar, salt, and turmeric. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
2. Fill the crust: Pour the lemon filling into the pre-baked pie crust and smooth the top.
3. Make the meringue: In a separate bowl, beat the aquafaba with cream of tartar until stiff peaks form. Gradually add the sugar and continue to beat until the meringue is glossy and firm.
4. Top the pie: Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal.
5. Bake: Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
6. Chill and serve: Let the pie cool before refrigerating for at least 3 hours. Serve chilled.

This dairy-free lemon meringue cream pie is a perfect balance of tart lemon and sweet, airy meringue. The coconut milk filling adds a rich, creamy texture that pairs beautifully with the light and fluffy meringue. It’s an elegant and refreshing dessert that will impress your guests and satisfy your citrus cravings, all without any dairy. Whether you’re looking for a dairy-free treat for a special occasion or just want to indulge in a classic dessert with a twist, this lemon meringue pie is sure to delight!

Dairy-Free Apple Cream Pie

This dairy-free apple cream pie offers a delightful combination of sweet, spiced apples and a creamy coconut milk-based filling, all nestled in a flaky, dairy-free crust. The apple slices add a fresh, fruity crunch, while the smooth filling brings an extra layer of indulgence. Topped with dairy-free whipped cream, this pie is the ultimate comfort dessert.

Ingredients

• 1 pre-made dairy-free pie crust
• 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 cup dairy-free whipped cream (for topping)

Instructions

1. Prepare the filling: In a saucepan, whisk together coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Layer the apples: Arrange the apple slices in the pre-baked pie crust, ensuring they are evenly distributed.
3. Pour the filling: Once the filling has thickened, pour it over the apples, spreading it evenly to coat the slices.
4. Chill: Refrigerate the pie for at least 3 hours to allow the filling to set.
5. Top and serve: Before serving, top with a generous dollop of dairy-free whipped cream and a sprinkle of cinnamon for garnish.

This dairy-free apple cream pie combines the best of both worlds—the freshness of baked apples and the richness of a creamy filling. The coconut milk-based filling adds a velvety texture, while the cinnamon and nutmeg infuse the pie with warmth and comfort. With a light whipped topping to finish, this pie is perfect for fall gatherings or any occasion when you crave a sweet, fruity treat.

Dairy-Free Strawberry Cream Pie

This dairy-free strawberry cream pie is a luscious, fruity dessert with a silky smooth filling and fresh strawberry topping. The creamy filling is made with coconut milk and strawberries, creating a light and refreshing flavor, while the homemade graham cracker crust adds the perfect amount of crunch. It’s the perfect spring or summer dessert that everyone will love.

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 2 cups fresh strawberries, hulled and sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free whipped cream (for topping)
• Fresh mint leaves (optional, for garnish)

Instructions

1. Make the strawberry filling: In a blender or food processor, blend half of the strawberries until smooth. In a saucepan, combine the blended strawberries, coconut milk, sugar, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes).
2. Fill the crust: Pour the strawberry filling into the pre-baked graham cracker crust, smoothing the top with a spatula.
3. Chill: Refrigerate the pie for at least 3 hours or until fully set.
4. Top and serve: Before serving, top the pie with fresh strawberry slices, a dollop of dairy-free whipped cream, and a few mint leaves for garnish.

This dairy-free strawberry cream pie is a perfect balance of fruity freshness and creamy sweetness. The coconut milk-based filling is smooth and velvety, while the fresh strawberries on top add a burst of natural sweetness. The graham cracker crust provides a satisfying crunch, making every bite a delicious experience. This pie is a great way to enjoy strawberries all year long, and its dairy-free nature means that everyone can indulge!

Dairy-Free Chocolate Mint Cream Pie

A rich and decadent dessert, this dairy-free chocolate mint cream pie is a perfect combination of cool mint and creamy chocolate. The smooth filling is made with coconut milk and dairy-free chocolate, while the mint adds a refreshing twist. The graham cracker crust adds a delightful crunch, making this pie an irresistible treat for any mint-chocolate lover.

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup dairy-free chocolate chips
• 1/4 cup sugar
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Fresh mint leaves (for garnish)

Instructions

1. Prepare the chocolate filling: In a saucepan, heat the coconut milk over medium heat. Once warm, add the dairy-free chocolate chips, sugar, peppermint extract, vanilla extract, and salt. Stir constantly until the chocolate chips are completely melted and the mixture is smooth.
2. Fill the crust: Pour the chocolate mint filling into the pre-baked graham cracker crust, spreading it evenly with a spatula.
3. Chill: Refrigerate the pie for at least 4 hours or until the filling is set and firm.
4. Top and serve: Before serving, top with dairy-free whipped cream and garnish with fresh mint leaves.

This dairy-free chocolate mint cream pie is the ultimate dessert for anyone who loves the classic flavor combination of chocolate and mint. The rich chocolate filling is complemented perfectly by the refreshing mint, creating a decadent yet light dessert. The graham cracker crust adds texture, while the whipped cream topping gives it a fluffy, airy finish. This pie is perfect for holiday gatherings or whenever you’re in the mood for a refreshing, indulgent treat!

Dairy-Free Maple Cream Pie

This dairy-free maple cream pie combines the natural sweetness of maple syrup with a smooth, creamy coconut filling. The rich, maple-flavored filling is complemented by a crisp, dairy-free crust, making this a comforting dessert that’s perfect for cozy fall evenings or holiday celebrations. With a touch of vanilla and cinnamon, it’s the ultimate indulgence for anyone with a sweet tooth!

Ingredients

• 1 pre-made dairy-free pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)

Instructions

1. Prepare the filling: In a saucepan, whisk together the coconut milk, maple syrup, coconut sugar, cornstarch, cinnamon, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and becomes smooth (about 5-7 minutes).
2. Fill the crust: Pour the maple filling into the pre-baked pie crust, spreading it evenly with a spatula.
3. Chill: Refrigerate the pie for at least 3 hours to allow the filling to set and firm up.
4. Top and serve: Before serving, top with a generous dollop of dairy-free whipped cream and a sprinkle of cinnamon for garnish.

This dairy-free maple cream pie is the perfect dessert to showcase the rich, comforting flavor of maple syrup. The creamy coconut filling adds depth, while the cinnamon enhances the warm flavors of the maple. With a simple yet elegant presentation, this pie is great for a special occasion or a cozy night in. The whipped cream topping adds a light, airy finish, making each bite a delightful experience!

Dairy-Free Raspberry Cream Pie

This dairy-free raspberry cream pie is a deliciously fruity dessert with a tangy, creamy filling made from coconut milk and fresh raspberries. The berry filling is both smooth and vibrant, with a slight tartness balanced by the sweetness of the coconut milk. Topped with fresh raspberries and dairy-free whipped cream, this pie is a showstopper for any occasion.

Ingredients

• 1 pre-made dairy-free pie crust
• 2 cups fresh raspberries (or frozen, thawed)
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Fresh raspberries (for garnish)

Instructions

1. Prepare the filling: In a saucepan, combine the coconut milk, raspberries, powdered sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 5-7 minutes).
2. Strain the filling: If desired, strain the mixture through a fine mesh sieve to remove the raspberry seeds and create a smooth filling.
3. Fill the crust: Pour the raspberry filling into the pre-baked pie crust and smooth the top with a spatula.
4. Chill: Refrigerate the pie for at least 4 hours or until fully set.
5. Top and serve: Before serving, top with dairy-free whipped cream and fresh raspberries for garnish.

This dairy-free raspberry cream pie is the perfect blend of sweet and tart, offering a refreshing yet indulgent dessert. The creamy filling made with coconut milk and fresh raspberries has a smooth texture that pairs perfectly with the crispy, buttery crust. It’s an ideal choice for summer gatherings or any time you’re in the mood for a fresh and fruity dessert. With whipped cream and fresh raspberries on top, it’s a simple yet elegant treat that everyone will enjoy!

Dairy-Free Chai Cream Pie

This dairy-free chai cream pie is a spiced dessert that brings together the warm, comforting flavors of chai tea with a smooth coconut milk-based filling. The pie is infused with chai spices such as cinnamon, cardamom, and ginger, creating a cozy flavor profile that’s perfect for chilly evenings or holiday gatherings. It’s a creative twist on the classic cream pie that will leave everyone wanting more!

Ingredients

• 1 pre-made dairy-free pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)

Instructions

1. Prepare the chai filling: In a saucepan, combine coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, cardamom, cloves, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and becomes smooth (about 5-7 minutes).
2. Fill the crust: Pour the chai spiced filling into the pre-baked pie crust, spreading it evenly.
3. Chill: Refrigerate the pie for at least 4 hours or until it’s fully set and firm.
4. Top and serve: Before serving, top with dairy-free whipped cream and a sprinkle of cinnamon for garnish.

This dairy-free chai cream pie is a perfect choice for anyone who loves spiced desserts. The rich, creamy coconut filling is elevated by the warmth of chai spices, creating a comforting and indulgent dessert that’s perfect for fall or winter. The pie’s delicate flavors are complemented by the light whipped topping, making it a beautiful and aromatic treat. Whether you’re celebrating the holidays or simply want to enjoy a cozy dessert, this chai cream pie is sure to be a hit!

Dairy-Free Coconut Cream Pie

This dairy-free coconut cream pie is a tropical-inspired dessert that combines the rich flavor of coconut with a smooth, velvety cream filling. Made with coconut milk and shredded coconut, this pie is as indulgent as it is refreshing. Topped with a fluffy layer of dairy-free whipped cream, it’s the perfect dessert for coconut lovers or anyone seeking a sweet, tropical treat.

Ingredients

• 1 pre-made dairy-free pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1/2 cup dairy-free whipped cream (for topping)
• Toasted coconut flakes (for garnish)

Instructions

1. Prepare the coconut filling: In a saucepan, whisk together coconut milk, coconut sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 5-7 minutes).
2. Add shredded coconut: Once the filling has thickened, stir in the shredded coconut.
3. Fill the crust: Pour the coconut filling into the pre-baked pie crust and spread it evenly with a spatula.
4. Chill: Refrigerate the pie for at least 3-4 hours to allow the filling to set and firm up.
5. Top and serve: Before serving, top with dairy-free whipped cream and toasted coconut flakes for garnish.

This dairy-free coconut cream pie brings the flavors of a tropical paradise right to your table. The coconut milk-based filling is luxuriously creamy, while the shredded coconut adds texture and extra flavor. The toasted coconut flakes on top provide a satisfying crunch, balancing the smoothness of the filling. This pie is perfect for anyone craving a rich, coconut-filled dessert that’s both indulgent and light!

Dairy-Free Lemon Cream Pie

This dairy-free lemon cream pie combines the tangy, bright flavor of lemons with a silky smooth coconut cream filling. The combination of citrus and cream creates a refreshing, yet indulgent dessert that’s perfect for spring and summer. With a light, dairy-free whipped topping, it’s the perfect balance of tart and sweet, making it a crowd-pleasing favorite.

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup lemon juice (freshly squeezed)
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Lemon zest (for garnish)

Instructions

1. Prepare the lemon filling: In a saucepan, whisk together coconut milk, lemon juice, maple syrup, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
2. Add vanilla: Once the filling has thickened, stir in the vanilla extract.
3. Fill the crust: Pour the lemon filling into the pre-baked graham cracker crust and spread it evenly with a spatula.
4. Chill: Refrigerate the pie for at least 3 hours or until it sets.
5. Top and serve: Before serving, top with dairy-free whipped cream and garnish with lemon zest for a refreshing finish.

This dairy-free lemon cream pie is a perfect balance of sweet and tart, with a creamy coconut milk base that enhances the tangy lemon flavor. The smooth, velvety filling is complemented by a crisp, buttery graham cracker crust, making each bite a treat. Whether you’re serving it at a spring gathering or simply enjoying a light, citrusy dessert, this pie is sure to satisfy your cravings for something fresh and indulgent.

Dairy-Free Cherry Cream Pie

This dairy-free cherry cream pie combines the sweet and tart flavors of fresh cherries with a creamy, coconut milk-based filling. The vibrant red cherries create a beautiful contrast against the smooth, velvety filling, while the buttery dairy-free crust adds a perfect balance of texture. Topped with a light, dairy-free whipped cream, this pie is a stunning dessert for any occasion.

Ingredients

• 1 pre-made dairy-free pie crust
• 2 cups fresh cherries (pitted)
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup dairy-free whipped cream (for topping)
• Fresh cherries (for garnish)

Instructions

1. Prepare the cherry filling: In a saucepan, combine coconut milk, maple syrup, cornstarch, vanilla extract, and almond extract. Cook over medium heat, whisking constantly, until the mixture thickens and becomes smooth (about 5-7 minutes).
2. Add fresh cherries: Stir in the pitted cherries and cook for an additional 2-3 minutes until the cherries soften slightly.
3. Fill the crust: Pour the cherry mixture into the pre-baked pie crust, spreading it evenly with a spatula.
4. Chill: Refrigerate the pie for at least 3 hours to allow the filling to set and cool.
5. Top and serve: Before serving, top with dairy-free whipped cream and garnish with fresh cherries.

This dairy-free cherry cream pie is a perfect blend of fruity sweetness and creamy texture. The fresh cherries add a burst of flavor, while the coconut milk filling provides a rich, smooth base that enhances the cherries’ natural taste. The graham cracker crust provides a delightful crunch, and the whipped cream topping adds an extra layer of lightness. This pie is not only delicious but also visually stunning, making it a great choice for special occasions or whenever you’re craving a fruity and creamy treat!

Dairy-Free Chocolate Cream Pie

This decadent dairy-free chocolate cream pie features a rich, velvety chocolate filling made with coconut milk and dark chocolate. The creamy, indulgent filling is set in a crisp, dairy-free pie crust and topped with a light, fluffy layer of dairy-free whipped cream. Whether you’re a chocolate lover or just looking for a dairy-free dessert that’s full of flavor, this pie is a surefire hit!

Ingredients

• 1 pre-made dairy-free pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 8 oz dairy-free dark chocolate (chopped)
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Shaved chocolate or cocoa powder (for garnish)

Instructions

1. Prepare the chocolate filling: In a saucepan, whisk together the coconut milk, maple syrup, and cornstarch over medium heat. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Melt the chocolate: Once the filling has thickened, remove the pan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the filling is smooth.
3. Fill the crust: Pour the chocolate filling into the pre-baked pie crust and smooth the top with a spatula.
4. Chill: Refrigerate the pie for at least 3-4 hours to let the filling set.
5. Top and serve: Before serving, top with dairy-free whipped cream and garnish with shaved chocolate or a dusting of cocoa powder.

This dairy-free chocolate cream pie is a chocolate lover’s dream. The rich, silky filling made with coconut milk and dark chocolate creates a deep, luxurious flavor that’s hard to resist. Topped with fluffy whipped cream and shaved chocolate, it’s the perfect balance of creamy, chocolatey indulgence and lightness. Whether it’s a celebration or a simple indulgence, this pie will leave everyone satisfied and craving more.

Dairy-Free Peanut Butter Cream Pie

This dairy-free peanut butter cream pie is a perfect combination of creamy, nutty peanut butter and smooth coconut milk. The rich, peanut butter filling is set in a dairy-free crust and topped with a fluffy layer of whipped cream. For an extra touch, drizzle with dairy-free chocolate syrup for a treat that’s both sweet and salty.

Ingredients

• 1 pre-made dairy-free pie crust
• 1 cup creamy peanut butter
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Dairy-free chocolate syrup (optional, for drizzling)

Instructions

1. Prepare the peanut butter filling: In a saucepan, combine the coconut milk, peanut butter, maple syrup, powdered sugar, vanilla extract, and salt. Cook over medium heat, whisking constantly until the mixture thickens and becomes smooth (about 5-7 minutes).
2. Fill the crust: Pour the peanut butter filling into the pre-baked pie crust and spread it evenly with a spatula.
3. Chill: Refrigerate the pie for at least 4 hours, allowing the filling to set and firm up.
4. Top and serve: Before serving, top with dairy-free whipped cream and drizzle with dairy-free chocolate syrup, if desired.

This dairy-free peanut butter cream pie is the perfect blend of creamy and nutty. The peanut butter filling is rich and satisfying, while the coconut milk creates a smooth and velvety texture. The light, airy whipped cream topping balances out the richness of the filling, and the optional chocolate syrup adds an indulgent finishing touch. This pie is a crowd-pleaser for any occasion, especially for peanut butter and chocolate lovers alike!

Dairy-Free Mocha Cream Pie

This dairy-free mocha cream pie combines the flavors of rich coffee and chocolate in a smooth, creamy filling. Made with coconut milk, dark chocolate, and brewed coffee, the filling has an irresistible balance of rich mocha flavor. Paired with a buttery dairy-free crust and topped with whipped cream, this pie is perfect for coffee and chocolate enthusiasts looking for a dairy-free dessert.

Ingredients

• 1 pre-made dairy-free pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup brewed coffee (cooled)
• 8 oz dairy-free dark chocolate (chopped)
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Cocoa powder (for garnish)

Instructions

1. Prepare the mocha filling: In a saucepan, whisk together coconut milk, brewed coffee, maple syrup, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Add chocolate: Remove from heat and add the chopped dark chocolate, stirring until it’s completely melted and the mixture is smooth.
3. Fill the crust: Pour the mocha filling into the pre-baked pie crust and smooth it out with a spatula.
4. Chill: Refrigerate the pie for at least 3-4 hours to allow the filling to set.
5. Top and serve: Before serving, top with dairy-free whipped cream and a dusting of cocoa powder for a mocha-inspired garnish.

This dairy-free mocha cream pie is a sophisticated dessert that’s perfect for coffee lovers. The mocha filling, with its blend of rich dark chocolate and coffee, is both indulgent and comforting. The smooth coconut milk base creates a creamy texture, while the whipped cream topping adds a light contrast. Whether you’re enjoying it after dinner or serving it at a special event, this pie is sure to impress and satisfy anyone who craves a sweet, coffee-flavored treat.

Dairy-Free Banana Cream Pie

This dairy-free banana cream pie features a creamy, coconut milk-based filling that pairs perfectly with the natural sweetness of fresh bananas. The filling is rich and smooth, while the slices of banana provide a fresh, fruity element that elevates the entire dessert. The pie is finished with a dollop of dairy-free whipped cream and a sprinkle of cinnamon for added flavor, making it a comforting and indulgent treat.

Ingredients

• 1 pre-made dairy-free pie crust
• 2 ripe bananas, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Ground cinnamon (for garnish)

Instructions

1. Prepare the banana filling: In a saucepan, combine coconut milk, maple syrup, cornstarch, vanilla extract, and salt. Whisk and cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Layer the bananas: Remove from heat and let the filling cool slightly. Once cooled, layer the bottom of the pre-baked pie crust with the sliced bananas.
3. Fill the crust: Pour the coconut milk filling over the bananas, spreading it evenly with a spatula.
4. Chill: Refrigerate the pie for at least 3 hours to allow the filling to set and firm up.
5. Top and serve: Before serving, top with dairy-free whipped cream and a sprinkle of ground cinnamon.

This dairy-free banana cream pie is a refreshing twist on a classic dessert. The creamy coconut milk-based filling pairs beautifully with the fresh bananas, while the whipped cream topping provides a light, airy finish. The cinnamon adds a subtle warmth, complementing the natural sweetness of the bananas. This pie is perfect for those looking for a dessert that’s both creamy and fruity, and it’s sure to please everyone, regardless of dietary restrictions.

Dairy-Free Key Lime Cream Pie

This dairy-free key lime cream pie is the perfect balance of tart lime and creamy coconut filling. With a buttery dairy-free graham cracker crust, the filling is zesty and refreshing while still rich and smooth. Topped with a light, dairy-free whipped cream and garnished with lime zest, this pie is a perfect choice for a tangy, citrusy dessert that’s also dairy-free.

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup key lime juice (freshly squeezed)
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Lime zest (for garnish)

Instructions

1. Prepare the key lime filling: In a saucepan, combine coconut milk, key lime juice, maple syrup, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
2. Fill the crust: Once the filling has thickened, remove from heat and pour the lime filling into the pre-baked graham cracker crust. Spread it evenly with a spatula.
3. Chill: Refrigerate the pie for at least 3 hours to allow the filling to set.
4. Top and serve: Before serving, top with dairy-free whipped cream and garnish with fresh lime zest.

This dairy-free key lime cream pie is a delightful, refreshing dessert perfect for any occasion. The tartness of the key lime juice creates a bold, citrusy flavor that is perfectly complemented by the smooth, creamy coconut milk filling. The graham cracker crust adds a wonderful crunch, while the whipped cream topping lightens up the richness of the filling. Whether you’re celebrating a special occasion or just craving something zesty, this pie is sure to impress.

Dairy-Free Strawberry Cream Pie

This dairy-free strawberry cream pie is a refreshing and light dessert that combines the sweetness of fresh strawberries with a smooth, coconut-based cream filling. The pie is set in a crisp, dairy-free graham cracker crust and topped with a generous layer of fresh strawberries. The filling is sweet, creamy, and perfectly balanced, making it an ideal choice for a summer gathering or a special treat.

Ingredients

• 1 pre-made dairy-free graham cracker crust
• 2 cups fresh strawberries, hulled and sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free whipped cream (for topping)
• Fresh mint leaves (for garnish)

Instructions

1. Prepare the strawberry filling: In a saucepan, combine coconut milk, maple syrup, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Fill the crust: Once the filling has thickened, pour it into the pre-baked graham cracker crust and spread it evenly with a spatula.
3. Top with strawberries: Layer the sliced strawberries on top of the cream filling, arranging them in a circular pattern for a beautiful presentation.
4. Chill: Refrigerate the pie for at least 3 hours to allow the filling to set.
5. Top and serve: Before serving, top with dairy-free whipped cream and garnish with fresh mint leaves.

This dairy-free strawberry cream pie is a bright and flavorful dessert that showcases the natural sweetness of fresh strawberries. The coconut milk filling is creamy and smooth, providing the perfect base for the juicy strawberries. The graham cracker crust adds a crunchy contrast, and the whipped cream topping makes it even lighter and more indulgent. This pie is an excellent choice for summer parties, holiday gatherings, or anytime you’re craving a fresh, fruity dessert that’s also dairy-free!

Note: More recipes are coming soon!