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.)

Ingredients:
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

Instructions:
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!

"Decadent Peanut Butter Pie"

It's sounds ridiculously difficult with the long title, but it really is a piece of...pie! I veganized this recipe, just to see if it could be done.

Ingredients:

1 chocolate graham cracker crust

1 cup creamy peanut butter

1 8 oz. package cream cheese, room temperature (*veganize by using 1 container of Tofutti cream cheese)

1/2 c. white sugar

1 12 oz. container Cool Whip, thawed

1 jar Smucker's Hot Fudge Spoonable ice cream topping (*veganize by using melted vegan chocolate chips)

Instructions:

Beat together peanut butter, cream cheese and sugar. Gently fold in 2 cups of the whipped topping. Spoon mixture into the pie crust and using a spatula, spread the mixture evenly to the edges of the crust.

If you are using the hot fudge topping, reserve 2 tablespoons in the corner of a resealable sandwich bag, then microwave the rest of the jar of topping. (If using melted chocolate chips, place about 1/4 cup in a bowl and microwave for 1 minute. Remove and stir to melt.) Spread the chocolate over the peanut butter filling and refrigerate to set.

After the chocolate has set, take 1 cup of remaining whipped topping and spread over the pie, completely to the edges. Take the reserved chocolate topping and squeeze in decorative lines across the top of the pie. (You can do lines with the melted chocolate chips, too).

Refrigerate until ready to serve. Makes 6-8 servings.

* Note: The only downside to using the melted chocolate chips is that they will harden too much and you will not be able to cut through without demolishing your beautiful pie. I've got to work to tweak the recipe so that it will not do that. I fed most of this pie to some little children in my apartment court and the resounding consensus was ~ "MMMmmmm! That was really good!" Children are brutally honest so I guess this is a good indicator of the like-ability of this dessert.

Creamy Pumpkin Pie

One of the main reasons why I love this season is Variations on a Theme in the Key of Pumpkin! Pumpkin ice cream, pumpkin pie, pumpkin bars, pumpkin cheesecake...the list goes on. I've been trying to find a good vegan recipe for pumpkin pie that does not taste like raw pumpkin plunked in a pie shell, and yesterday I met with success!

Ingredients:

1 15 oz. can pumpkin puree

3/4 c. sugar

3/4 tsp. salt

1 1/2 tsp. cinnamon

1/2 c. silken tofu, processed in blender (with a little water) until smooth

1 cup soy milk (optional ~ I didn't use it because the tofu was so smooth)

1 9 in. pie shell

Instructions:

Cream together pumpkin, sugar, salt, spices, and tofu. Add milk (if you are using it).

Pour into pie shell and bake at 375-400 degrees for 60 - 75 minutes. Makes one 9" pie.

This pie tastes just like a regular pumpkin pie, but doesn't include the eggs or condensed milk, which I feel better about. It's texture is a little soft, but definitely delicious!