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.

RECIPE NOTES

Before serving, the pie should be chilled in the refrigerator for 8 hours or overnight.

CHOCOLATE CREAM PIE

SERVES ONE 9-INCH PIE

FOR THE CRUST

1 1⁄2 cups chocolate cookie crumbs (dairy-free)

1⁄4 cup vegan margarine, melted

FOR THE FILLING

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 cup semisweet chocolate chips (dairy-free)

Coconut Whipped Cream

Shaved chocolate, for garnish

NUTRITIONAL VALUES

Calories: 3651kcal
Fat: 233.6g (139.3g S.Fat)
Carbs: 401.2g
Protein: 16.9g
Sugar: 278.5g
Sodium: 1418mg

METHOD

To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.

To make the filling:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.

To assemble the pie:
Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.