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Archive for June 7th, 2009

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I am the proud owner of My Sweet Vegan, a perfectly scrumptious cookbook filled with delectable vegan recipes that will satisfy your sweet tooth. So, I’ve been wanting to make the coconut custard pie for some time, and when my father came over the other night for dinner, what better reason to serve him his favorite pie of all time? This is seriously good. Totally impossible to discern its vegan-ness – tastes like the real thing (only better!) Thank you, Hannah.

Coconut custard pie

Crust:

1 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup vegetable shortening

1/4 cup cold water

Coconut custard:

6 ounces extra-firm silken tofu (1/2 package)

1 cup regular coconut milk

1 cup sugar

1/4 cup margarine

2 tablespoons flour

1 teaspoon vanilla extract

1 1/2 cups unsweetened flaked coconut

1/4 cup unsweetened flaked coconut, toasted

In a medium bowl, combine the flour, sugar, and salt. Add the shortening and work it through with a fork or pastry cutter until the mixture resembles coarse crumbs. Add the water and continue working it gently with your hands until it comes together into a ball of dough. Cover the dough with plastic wrap and refrigerate until chilled, at least 30 minutes.

Remove the dough from the fridge and roll it out on a lightly floured surface. Make a circular shape that is 1-1 1/2″ larger than your pie place, and about 1/8″ thin. Carefully fold it, lift it, then unfold it into a 9″ pie pan or dish. Flute the edges as desired.

Preheat oven to 350 degrees F.

Using a food processor, puree the tofu until completely smooth. Add in the coconut milk and sugar, processing to combine. Melt the margarine and mix it in along with the flour and vanilla. Fold in the coconut by hand, and pour this mixture into your crust.

Bake for 40 – 50 minutes, until the crust is nicely browned and the filling appears to have risen a bit. The pie will still be wobbly in the center, but it will continue to set up as it cools. Let the pie stand at least an hour before sprinkling the toasted coconut on top and serving. Refrigerate any leftover pie. Makes 8 – 10 servings.

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