Wednesday, February 1, 2012

Coconut Creme? Um....Yes, please!

So, I've been on a pie kick lately. I made a double batch of pie dough and pressed single crusts into disposable pie tins. They are now waiting patiently in the freezer until I'm ready to use them. It's all about efficiency for me...

My husband loves coconut cream pie. I believe it might be his favorite. I thought I would surprise him one evening with a sweet treat and make a vegan Coconut Creme pie. Modifying a vegan vanilla pudding gave me a good start....The results were, can I just say without sounding too ostentatious, AWESOME! I honestly couldn't believe it.

I have to share this recipe with you. I hope you enjoy it as much as we do. (I made three pies in two weeks! Disclaimer: We shared with others.)

2 cups original soy milk
1 can unsweetened coconut milk
1/3 cup sugar
Pinch or two of salt
1 tsp vanilla
Scant 1/3 cup cornstarch
1 1/2 cups shredded coconut (I used sweetened), plus a little more for toasting
1 container non-dairy whipped topping

Place all ingredients except shredded coconut into medium saucepan. Being to a boil, stirring constantly so the cornstarch will not clump. As it begins to thicken, add shredded coconut to pan and stir to combine. Pour hot filling into a prebaked pie shell. Allow to cool in the refrigerator for several hours before smothering under a blanket of non-dairy whipped topping. You won't need the whole container-just a few cups.

In a dry pan, spread a thin layer of shredded coconut. Stirring frequently over medium heat, toast the coconut to a lovely light golden color. When it cools, sprinkle decoratively over your pie.

Return pie to the fridge until ready to serve, that is if you can wait that long!

*You can modify this recipe to make many other flavors of cream-style pies. I've made a "Mounds Bar" pie with chocolate and coconut that was pretty tasty, too. Oops! Shouldn't give all my ideas away...;-) Enjoy!