COCONUT

CREAM PIE

INGREDIENTS

For the pie crust:  1 1/2 cups vegan graham cracker crumbs  2 to 3 tbsp coconut oil melted  3 tbsp water For the pie filling:  2 12- oz packages soft silken tofu 1/2 cup coconut oil melted  2 tsp vanilla extract  1/2 tsp salt  1/2 cup agave  2 1/4 cups shredded coconut

STEP 1

Combine crust ingredients in a medium bowl, then press mixture onto a pie plate evenly.

STEP 2

Blend soft silken tofu, coconut oil, vanilla extract, salt, and agave for the filling.

STEP 3

Pour coconut cream mixture into pie crust, bake 20 minutes. Sprinkle shredded coconut on top, bake 10 more minutes until set.

STEP 4

Remove pie from oven, cool to room temperature, then chill in the fridge for 3 to 4 hours until center is solid.

Tips for Making  Coconut Cream Pie:

You can use your fingers, the back of a spoon, or anything with a flat bottom to press the crust mixture firmly into the pie plate or baking dish. It should be evenly distributed and packed well on the bottom and up the sides so the crust won’t crumble when you slice the pie.

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