Dairy-Free Honeydew Melon Cream Pie

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

This dairy-free honeydew melon cream pie can be made with coconut cream or raw milk cream (obviously not dairy free if you do that).

I personally love how beautiful it looks on the table. That stunning pale green will definitely be the centerpiece of your meal! You can top it with whipped cream if you choose to. I currently do not have a recipe for whipped coconut cream, but if you have raw cream, you can whip it up with a hand mixer or stand mixer.

This pie has a sweet, coconut cream pie flavor with a slight hint of honeydew melon. This pie is completed with an almond flour crust, so it is gluten-free as well. I love to put toasted coconut chips on my cream pies; you simply toast the coconut chips in the oven for a few minutes. It gives the pie a nutty flavor and adds a light, crispy texture. Make sure to watch them closely because they burn easily.

📖 Recipe

Print Pin

No ratings yet

Honeydew Melon Cream Pie

Learn how to make this light and sweet dairy-free, gluten-free dessert!

Course Dessert

Keyword dairy free cream pie, honeydew melon cream pie, honeydew melon desserts, honeydew melon pie

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Setting Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 8

Author Victoria Herbert

Equipment

• 9" pie dish
• Small sauce pan
• food processor
• Blender

Ingredients

Crust

• 2 cups almond flour
• 7-8 pitted dates
• ¼ cup coconut oil
• 2 eggs

Cream Pie Filling

• 4-5 cups cubed honeydew melon (about half of a melon)
• 10 oz coconut cream (or raw cream)
• 2 tablespoon gelatin
• 2 eggs
• 3 tablespoon raw honey
• ½ teaspoon vanilla extract
• pinch salt

Instructions

To make the crust:

• Preheat the oven to 350°F
• Put all of the crust ingredients into a food processor and blend together.
• Take the dough and press into a greased pie dish.
• Bake the crust, uncovered, for 15-20 minutes. Allow the crust to cool slightly before adding the pie filling.

To make the pie filling:

• Slowly stir the gelatin into the coconut cream (or raw cream). Add little bits at a time. Then warm in a small saucepan on low until the gelatin is fully dissolved.
• In the blender, mix together the coconut cream (or raw cream) plus the rest of the ingredients for the pie filling.
• Pour the filling into the pie crust.
• Put your pie in the refrigerator for at least four hours until it fully sets.
• Top with whipped cream and/or toasted coconut chips and enjoy!

Notes

Note that the crust is slightly crumbly. As an alternative, you can crumb the crust on top of the pie as well.