I saw this recipe for Coconut Cream Pie over at the PPK and I knew I wanted to try it. Not that I’m in love with pie, or coconut cream but it just looked good. You know how sometimes photos pull you in? Yeah, that happened.
The recipe itself was easy. No trouble there. My trouble? Well, I used a shallow pie pan and I didn’t realize this is more of a deep dish pie. What I mean is I had about 10 ounces of pie filling and nowhere to put it. I was kind of peeved because I could have made half the filling and still been way more than okay. However, the pie turned out great. This is it cut after about 4 hours in the fridge. I honestly couldn’t wait any longer. The filling still didn’t leak everywhere but a little more time in the fridge will really make it stand up fully on it’s own. I totally dig this consistency though and inhaled this piece no problem and as you saw yesterday had to have another piece for dessert the next day.
Coconut Cream Pie
For the crust:
- 10 oz vegan vanilla cookies should equal 1 3/4 cups once processed. Use gluten free varieties for a gluten free pie.
- 2 tablespoons sugar
- 3 tablespoons melted coconut oil refined or virgin
- 1 tablespoon plain non-dairy milk I prefer almond
For the filling:
- 1/2 cup cashews soaked in water for at least two hours and up to overnight
- 1 13 oz can coconut milk at room temperature
- 3/4 cup plain unsweetened almond milk or non-dairy milk of your choice
- 1/2 teaspoon agar agar powder
- 2/3 cups sugar
- 3 tablespoons coconut oil refined or virgin
- 1 1/2 cups shredded unsweetened coconut
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract optional, another teaspoon vanilla will work, too
For garnish: Blackberries and coconut flakes
- Prepare the crust: Preheat oven to 350 F and have ready a 9 inch pie dish.
- In a blender, pulse the cookies into fine crumbs. They should measure out to be 1 3/4 cups. (You don’t have to clean the blender after this, you can just get out as many of the crumbs as you can, and then proceed with the filling recipe which follows.)
- In a mixing bowl combine cookie crumbs and sugar, then drizzle in melted coconut oil. Mix to moisten the crumbs, then drizzle in the milk and mix again to form a crumbly dough. Use another tablespoon of milk if it seems very dry. Transfer to a 9-inch pie plate and press crumbs on the sides then work your way down to the bottom.
- Bake for 10 minutes, then remove from oven and set aside.
- Make the filling:
- Drain the cashews and place them in a food processor or blender. Blend with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes depending on the strength of your machine, but give your blender a break every minute or so, and check frequently that the mixture feels smooth and not grainy.
- In the meantime, stir together the the milk, agar agar, and sugar in a small (2 quart) sauce pot.
- Bring mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you’re just getting small bubbles. Let cook for about 5 minutes, then add the coconut oil and mix until melted.
- With the blender running, stream the hot mixture in until thoroughly blended, then add the extracts and pulse a few times to combine. Stir in the shredded coconut, but don't blend it again, just mix it with a spatula - you want the coconut to remain intact. (It’s important that the mixture goes in hot, and is poured into the crust immediately, to prevent it from setting up before it’s in the pie. )
- Transfer mixture to the prepared pie crust (being careful not to overfill) and refrigerate until set, at least 5 hours. The filling is very thin at first, but that is how it's supposed to be, so don't worry, it will thicken as it sets. Once set, slice and serve! Top with coconut flakes and a berry, if you like. If not using immediately, wrap tightly in plastic wrap for up to 4 days.