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Vegan Soy-free Coconut Cream Pie Recipe

Ingredients

How to make it

  • Place gingersnaps in the bowl of a food processor and pulse until the consistency of fine crumbs. Pour crumbs into a medium mixing bowl and drizzle with melted margarine. Stir until crumbs are thoroughly moistened and press evenly into the bottom and up sides of a 9-inch pie plate. Bake the crumb crust at 350 for 25 minutes. Remove from oven and set aside to cool while you prepare the filling.
  • In a medium saucepan, combine sugar, cornstarch, salt, both kinds of milk, egg replacer, and coconut, stirring to combine. Cook mixture over medium heat, stirring to prevent sticking, until it begins to thicken and comes to a boil. Remove filling from heat and add margarine and vanilla. Stir and transfer to a glass bowl. Cover filling with clear plastic wrap, placing wrap directly on top of the custard filling to prevent skim from forming. Allow to cool to room temperature.
  • ***for optional topping***
  • In a small saucepan, combine all topping ingredients and stir. Cook the mixture over medium heat, stirring to prevent sticking, until it begins to thicken and bubble. Remove from heat and set aside to cool.
  • To assemble the pie:
  • Spoon custard filling evenly into cooled crust. Carefully spoon the fruit topping over the filling, within 2 inches of the edge of the pie.
  • Cover and chill for 1 hour, or until ready to serve. Serve chilled, and store leftovers in the refrigerator.

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stormy_ide_girl Virginia Beach, VA

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