Coconut Cream Pie
Be sure to read all the notes for success above the recipe
Ingredients
- 1¾ cup Coconut Milk full fat 414ml
- ½ cup Plant Milk 118ml
- ⅛ teaspoon Turmeric *optional for color
- ½ cup Granulated Sugar 100g
- 5 Tbs Cornstarch 40g
- 2 Tbs Vegan Butter 28g
- 1 teaspoon Vanilla Extract 5ml
- 1½ cups Sweetened Flake Coconut toasted 125g
For the Crust:
- 1½ cups Graham Crackers 10 sheets 140g
- 6 Tbs Vegan Butter 85g
- 2 cups Vegan Whipped Cream
Instructions
- If you are not using a store bought graham cracker crust crush the graham crackers to a fine crumb in a food processor & add the melted vegan butter. Process to the consistency of damp sand
- Press the mixture into the bottom & sides of your pie plate then freeze until needed *for a firmer crust that will not fall apart as easily you can bake it in a 350℉ oven for 10 minutes
- Combine cornstarch & sugar together in a medium sauce pot & whisk to combine, then add the plant milks & cook over medium to high heat. Bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat & add the vegan butter & vanilla extract stirring until melted
- Add 1 cup of the toasted flake coconut then pour the custard into your prepared crust.
- Refrigerate until completely cold & set
- Top with whipped cream of your choice & the remaining 1/2 cup of toasted coconut.
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Coconut cream pie must be kept refrigerated at all times and whill stay fresh for up to 5 days.
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