COCONUT CREAM PIE
SERVES ONE 9-INCH PIE
1 recipe Single Piecrust or 1 store- bought piecrust
1⁄4 cup soy, almond, or rice milk
1⁄4 cup cornstarch or arrowroot
1 (13.5-ounce) (383g) can coconut milk
1⁄2 cup sugar
1⁄8 tsp salt
1 tsp pure vanilla extract
1⁄2 cup shredded coconut
Coconut Whipped Cream
Toasted Coconut
NUTRITIONAL VALUES
Calories: 2334kcal
Fat: 151g (100.5g S.Fat)
Carbs: 244.4g
Protein: 16.8g
Sugar: 127.4g
Sodium: 1190mg
METHOD
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
Take the piecrust dough out of the refrigerator. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 18-inch thick. Lift the dough carefully and place it in the prepared pan. Using scissors or a sharp knife, trim any overhanging dough. Freeze the dough for 30 minutes after poking it a few times with a fork to prevent air bubbles. Bake for 25 minutes, or until the crust is lightly golden. If the crust's edges become too dark while baking, loosely cover them with foil. Before filling, allow the crust to cool completely. Meanwhile, in a small bowl, thoroughly combine nondairy milk and cornstarch with a whisk or fork. Place aside.
Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and whisk in the vanilla extract and shredded coconut.
To assemble the pie: Fill the crust with the filling. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with toasted coconut and top with coconut whipped cream.
Take the piecrust dough out of the refrigerator. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 18-inch thick. Lift the dough carefully and place it in the prepared pan. Using scissors or a sharp knife, trim any overhanging dough. Freeze the dough for 30 minutes after poking it a few times with a fork to prevent air bubbles. Bake for 25 minutes, or until the crust is lightly golden. If the crust's edges become too dark while baking, loosely cover them with foil. Before filling, allow the crust to cool completely. Meanwhile, in a small bowl, thoroughly combine nondairy milk and cornstarch with a whisk or fork. Place aside.
Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and whisk in the vanilla extract and shredded coconut.
To assemble the pie: Fill the crust with the filling. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with toasted coconut and top with coconut whipped cream.
RECIPE NOTES
Before serving, the pie should be chilled in the refrigerator for 8 hours or overnight.
