Coconut Cream Pie

2 Dec

coconut cream pie title

Ingredients (makes one 9-inch pie):

  • 1 batch of my You-Can’t-Tell-It’s-Gluten-Free-Dough
  • 7 oz soft tofu
  • 1 can full-fat coconut milk
  • 1/2 Cup shredded coconut
  • 1/3 Cup coconut sugar
  • 5 Tablespoons corn starch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract
  • Pinch of salt
  • Optional: whipped topping, melted chocolate drizzle

 Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.  Follow my rolling instructions here to roll out your pie crust.  Grease a 9 inch pie plate and form your pie crust.  Bake for about 10-15 minutes, until just golden.  Let cool.
  2. In your food processor, add your soft tofu and blend until smooth.  In a medium sauce pan on low-medium heat, combine your coconut milk, sugar, corn starch, and whisk until thickened.
  3. Move your saucepan from the burner and stir in your smooth tofu mixture, vanilla & coconut extracts, shredded coconut, pinch of salt, and stir until combined.  Taste a bite and adjust any seasonings as necessary.  Carefully pour your filling mixture into your cooled pie crust and smooth over.  Optional: cover with whipped topping and drizzle with melted chocolate.  Refrigerate until ready to serve.
  4. Enjoy eating whole!coconut cream pie

2 Responses to “Coconut Cream Pie”

Trackbacks/Pingbacks

  1. Valentine’s Day Treats | Eating Whole - February 14, 2014

    […] Coconut Cream Pie […]

  2. Divine Coconut Whipped Cream | Eating Whole - May 30, 2014

    […] deliciously with my Coconut Cream Pie or my Chocolate Coconut Cream […]

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