Coconut Cream Pie
A cool, creamy mostly no-bake vegan coconut cream pie from Vegan Pie in the Sky. A silky coconut-cashew custard in a buttery cookie crust.
Notes
If you’re using a high-speed blender like a Vitamix, you don’t need to soak the cashews. For a regular blender, soften them first by either boiling them for 15 to 20 minutes and draining, or soaking them in water for at least 2 hours (or overnight). Then blend as directed. It might take up to 5 minutes to get completely smooth, but you’ll get there.
Ingredients
For the cookie crust:
- 1½ cups finely ground vanilla cookie crumbs graham crackers, or other cookie crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons melted refined coconut oil
- 1 tablespoon vegan milk
For the filling:
- ½ cup cashews see note about soaking
- 1 16 oz can coconut milk, at room temperature
- ¾ cup plain unsweetened vegan milk of your choice
- ½ teaspoon agar agar powder
- ⅔ cup sugar
- 3 tablespoons refined coconut oil
- 1 cup unsweetened shredded coconut sometimes labeled desiccated
- 1 teaspoon vanilla
- 1 teaspoon coconut extract optional, another teaspoon vanilla works too
For topping:
- ½ cup unsweetened coconut flakes toasted
- a handful of berries (blackberries are nice)
Instructions
Prepare the crust:
- Preheat the oven to 350°F. In a medium bowl, mix together the cookie crumbs and sugar. Drizzle in the melted coconut oil and vegan milk and stir with a fork until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch pie pan in an even layer. Bake for 15 minutes, then transfer the pan to a cooling rack.
Make the filling:
- Drain the cashews and place them in a highspeed blender (or a regular blender or food processor, see note). Blend them with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes depending on the strength of your machine.
- In the meantime, stir together the vegan milk, agar agar, and sugar in a small (2 quart) sauce pot. Bring the mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you're just getting small bubbles. Let cook for about 5 minutes, then add the coconut oil and mix until melted.
- With the blender running on low, stream the hot mixture in through the hole on top until thoroughly blended, then add the extracts and pulse a few times to combine. Stir in the shredded coconut, but don't blend it again, just mix it with a spatula. You want the coconut to remain intact.
- Transfer the mixture to the prepared pie crust and refrigerate until set, about 3 hours. The filling is very thin at first, but that's how it's supposed to be, so don't worry, it will thicken as it sets.
Toast the coconut for topping and serve:
- While the pie chills, toast the coconut flakes. Spread them in a dry skillet over medium heat and stir often, until golden and fragrant, about 3 to 5 minutes. Watch closely, as they go from golden to burnt fast. Transfer to a plate to cool so they don't keep cooking in the hot pan.
- Once the pie is set, sprinkle with the toasted coconut, slice and serve.
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