Ever since I made these Coconut Spice Parfait Shooters, I knew that I wanted to turn them into a pie. Ladies and gentlemen, this pie is perfect for the holidays! Let me explain...
First, it's a vegan, cream-based pie that is tofu and soy-free. Do you know how rare that is?! When making vegan items, the creamy texture is usually supplied by avocado, bananas, tofu, cashews, or coconut milk. This one only uses canned coconut milk and it has the creamiest flavor!
Next, it's nut-free and can be made gluten-free. If you have relatives with food allergies, this recipe can be made for almost anyone. Plus, IT'S SO EASY. Really. I promise. If you are a speed demon and time everything perfectly, it can be made in 30 minutes.
The best part? Even though it's a pie, there's no pie dough to roll out. You can make the graham cracker dough below and just press it into form inside the pie pan. It's fast and easy. Your only goals should be to make the dough even and as flat as you can.
For the Crust
make one batch of this graham cracker dough*
*can be made with gluten-free flour or regular flour
For the Coconut Cream Filling
1/2 c. organic cane sugar
1/4 tsp. sea salt
1/4 c. starch (corn or tapioca)
1 tsp. pumpkin spice
3 c. full-fat coconut milk, about 2 cans at room temperature
1 T. vanilla-infused bourbon (learn more about infusing here)
1 T. organic non-hydrogenated shortening, or vegan butter
1 c. finely shredded coconut
chocolate sauce and toasted coconut, for topping
Once the graham cracker dough is completed, press about 3/4 of the dough into a greased pie pan. This dough will rise a bit as it bakes, so press it down good and make a nice edge. Bake the crust at 325° for about 20 minutes. I had some dough left over, so I made about 6-8 graham crackers and threw them in the freezer for s'mores later!
In the once about 15 minutes have elapsed, make the filling -- it doesn't take long: in a medium-sized pot, combine the sugar, salt, starch, and pumpkin spice. Turn on the heat to medium-high and, while constantly stirring, pour in the coconut milk. You want to make sure that there are no clumps in the mixture, so stir it regularly. Bring the mixture to a boil. Lower the heat to a simmer and cook it for an additional five minutes, until the mixture is thickened. When it's done, remove it from the heat and stir in the shortening and vanilla. Stir it until the shortening dissolves. It should be thick, like the picture on the right below.
Stir in the shredded coconut and once it is incorporated, pour the mixture into the baked graham cracker crust. Allow it to cool on the counter for 20-30 minutes and then transfer it to the fridge. Once it is cooled completely, you can add your toppings.
This recipe is so unique and delicious -- my husband cannot get enough! It's an easy treat you can make for the holidays: no rolling out pie crust, no waiting and wondering if it will turn out!