Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons vegan butter, melted
- For the Coconut Cream Filling:
- 3 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, for topping (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted vegan butter. Press the mixture firmly into a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Coconut Cream Filling: Scoop out the thick, solidified coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. Place the coconut cream in a saucepan.
- Whisk in sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in vanilla extract.
- Assemble the Pie: Pour the coconut cream filling into the cooled pie crust.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until the filling is set.
- Serve: Before serving, sprinkle with shredded coconut, if desired.
Notes
- For best results, use full-fat coconut milk that has been refrigerated overnight. This allows the cream to separate and solidify.
- You can adjust the sweetness to your preference.
- Make sure to use a good quality vanilla extract for the best flavor.
- Store any leftover pie in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 100mg
- Fat: 35g
- Saturated Fat: 30g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g