Vegan Coconut Cream Pie (Print Version)
# Ingredients:
→ For the pie crust
01 -
1 1/2 cups vegan graham cracker crumbs
02 -
2 to 3 tablespoons coconut oil, melted
03 -
3 tablespoons water
→ For the pie filling
04 -
2 12-ounce packages soft silken tofu
05 -
1/2 cup coconut oil, melted
06 -
2 teaspoons vanilla extract
07 -
1/2 teaspoon salt
08 -
1/2 cup agave
09 -
2 1/4 cups shredded coconut
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Combine the crust ingredients in a medium bowl. Press the mixture onto a pie plate or baking dish, ensuring it is evenly distributed and well packed on the bottom and up the sides of the plate.
03 -
Blend the soft silken tofu, coconut oil, vanilla extract, salt, and agave. Then, fold in 2 cups of shredded coconut.
04 -
Pour the coconut cream mixture into the prepared pie crust and bake the pie for 20 minutes.
05 -
Sprinkle the remaining shredded coconut on top of the pie and bake it again for 10 minutes or until the filling is set and not as jiggly.
06 -
Remove the pie from the oven and cool to room temperature. Chill in the refrigerator for 3 to 4 hours or until the center is solid. Serve chilled.
# Notes:
01 -
Use your fingers, the back of a spoon, or any flat-bottomed object to press the crust mixture firmly into the pie plate. Ensure it is evenly distributed and packed to prevent crumbling.
02 -
For a dairy-free whipped cream topping, beat chilled coconut cream with vanilla extract and stevia until smooth and creamy.
03 -
If you prefer an alternative crust, blend Medjool dates, walnuts, shredded coconut, vanilla extract, and ground cinnamon in a food processor, and press the mixture into the pie pan.