Coconut Pie

This is irresistible. This pie had made repeat appearances in my dreams…and although I’ve never had it alongside my Black Beast, that’s definitely on my bucket list. Coconut lovers: don’t say I didn’t warn you. I have tried this with gingersnap, graham cracked, and vanilla cookie crust – all are terrific! Mom is pushing for a chocolate graham crust. OK mom, maybe next time.

1 recipe Graham/Cookie crust, pre-baked at 350* for 8-10 minutes, until firm

Filling:
1/2 C raw cashews, soaked in water at least 4 hours
1 (13-oz.) can full fat coconut milk
3/4 C nondairy milk
1/2 tsp agar powder (powder! not flakes. this can be bought at an Asian market)
2/3 C sugar
3 tbsp coconut oil
1 tsp vanilla
1 tsp coconut extract
1 1/2 C shredded coconut, sweetened or unsweetened depending on preference. I usually go halfsies.
Drain the cashews and blend in the food processor along with the coconut milk. Scrape the sides and just keep blending, until very smooth. This can take up to 5 minutes!

Meanwhile, combine the nondairy milk, agar, and sugar in a small saucepan. Bring to a boil, then lower the heat until you get small bubbles. Stir consistently for about 5 minutes, then remove from heat and add in the coconut oil. Mix until melted.

With the food processor running, add the stovetop mixture into the cashew cream, in a steady stream. Add the extracts and mix. Lastly, add the shredded coconut and pulse just barely to combine – you don’t want to blend the shreds.

Pour the mixture into the pre-baked crust, transfer to the fridge, and let set at least 4 hours. The filling transforms from thin liquid to solid, sliceable yum. This white pie looks deceptively boring, so top it with some chocolate shavings, more shredded coconut, or my favorite – coconut whipped cream.

Credit: Vegan Pie in the Sky

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