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This VEGAN COCONUT CREAM PIE tastes anything but healthy. Your guests will assume they’re eating a classic cream pie and will never know the difference. Only you’ll know that you’ve got a healthy pie on your hands!
It’s all a balancing act between indulgences and nutrient-rich foods.
Find out what healthy foods I can’t live without in my kitchen!
There’s a pretty big chance that the majority of you are going to be terrified of this recipe once you view the ingredient list. But I just want to get it all out in the open and talk about why you are going to love this pie if you’re a coconut lover like I am. More like obsessed really.
During the holidays, I feel like so many of us are picking and choosing what foods we get to indulge on in order to stay health-conscious. Cream pies generally aren’t on the list of those desserts that we pick in order to keep our waist-lines in check. On top of that, what about all the vegans that want to enjoy cream pies and can’t anymore? Well, let me tell you. I have the most delicious solution to both issues on hand. And the awesome thing is that it only takes 5 minutes to put together, so if you’re planning your menu at the last minute, this one is totally do-able. An impressive pie that took you only a few hands-on minutes.
About 7 or 8 Thanksgiving’s ago, I made this pie for the first time for dessert at my ex-future-in-laws (totally weird right?). Mr. Ex-Future-Father-in-Law is a huge coconut fan like me, so I was excited to give this one a whirl. He’s also nowhere near a health-nut, so I was equally scared out of my mind. I didn’t want it to taste healthy by any means. I was aiming to impress. I didn’t give away my secret ingredients. I didn’t mention anything about it being healthy. I just let everyone dig in.
And I still remember him standing there just loving his piece of pie. Saying how good it was. And there I was just snickering inside. I didn’t want to ruinthe experience, so I let it go. Until later when we were all sitting around watching tv.
“The pie. It was tofu.”
“What was tofu?”
“All of it.”
“REALLY? Seriously?! But it was so good! Aw man!”
Totally shocked and taken aback. He loved the pie and had no clue it was mostly tofu that he was eating. Knowing there was tofu in it didn’t change the fact that this pie was delicious – although I think he was bummed to find out that he could enjoy something so much that was tofu-based. Seriously one of my favorite moments as a healthy baker.
If you’re looking for a non-dairy, healthy, and delicious pie this holiday season, this Vegan Coconut Cream Pie is the one for you and your loved ones.
1 1/2cupsgraham cracker crumbs(about 10 whole graham cracker rectangles)
2-3Tablespoonscoconut oil, melted
3Tablespoonswater
Instructions
Preheat oven to 350 degrees F.
To make pie crust: In a medium bowl, mix together all the ingredients. Press the mixture evenly onto the bottom of a pie plate using your fingers or the back of a spoon.
In a blender or food processor, blend together tofu, oil, vanilla, salt, and agave. Fold in 2 cups of the coconut. Pour into the pie crust and bake for 20 minutes.
Sprinkle remaining 1/4 cup of coconut on top and bake for another 10 minutes until filling looks set and not very jiggly.
Remove from oven and let cool to room temperature. Place in refrigerator for a couple hours for the center to become solid. Serve chilled.
And don’t forget to get my free guide so you can stock your healthy kitchen the same way… without blowing your budget!
Troubleshooting: Why Won't My Coconut Cream Pie Set? To ensure that you don't end up with a watery, weepy pie filling, after adding the egg yolks, keep the filling at a low boil for long enough. Slowly heat the filling, and keep it at a low boil for at least a full minute (60-90 seconds).
Why is my coconut cream pie filling runny? Be sure that you are not using low-fat ingredients. Make sure that the filling has the texture of a thick pudding before pouring it into your pie crust. The filling will thicken a bit more as it cools.
Yes.As a rule of thumb, desserts that are rich in dairy should be refrigerated. This creamy coconut pie will last a reasonably long time when chilled, but the whipped cream topping will not keep at room temperature.
If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.
Coconut flour is ground coconut meat and is usually the byproduct of coconut milk production. Put some coconut milk into a bowl. In a separate bowl, combine coconut flour with a cup of coconut milk to make a slurry. Then add the coconut slurry into the coconut milk.
A store-bought, unopened coconut cream pie usually stays fresh until the date printed on the package if refrigerated - generally about 2 to 3 days. Once the pie has been opened, it should be eaten within 2 to 3 days. If the pie is homemade, the expiration timeline is about the same; eat within 2 days for best quality.
Coconut cream is the same thing as coconut milk—coconut meat blended with water—but it contains less water. While coconut milk is thin like cow's milk, coconut cream is thick like whipped cream. You can find this fat-rich cream floating on the top of any canned coconut milk, or you can buy it in a dedicated can.
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.
Topping the hot filling with the room-temperature egg whites will cause the pie to weep. (The same thing will happen if the filling is an ice-box cold one, and the egg whites are added.) So that this doesn't happen, fill the pie shell and let the pie sit out until it is room temperature.
In 1976, the Kellogg Company purchased Mrs. Smith's Pies for $56 million. Kellogg's sold its bakery division to The J.M. Smucker Co.in 1994 for $84 million.
In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.
Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.
2 Answers. There are thickening agents you can use without reheating. They won't give you the texture you expect from a starch-thickened pie, but you will be able to cut it. Gelatine is probably your best bet.
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