vegan coconut cream pie

Name: Vegan Coconut Cream Pie
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: ## FOR CRUST: (MAKES 2 CRUSTS); 2 teaspoon(s) chia seeds; 6 teaspoon(s) water; 1 1/2 cup(s) instant oats(plain); 1/2 cup(s) flaxseed meal; 1/4 cup(s) unsweetened coconut flakes; 1/2 teaspoon(s) salt; 2 tablespoon(s) agave syrup; 1/2 cup(s) oil(safflower, canola or other non-flavored oil); 1/4 cup(s) hot water; ## FOR FILLING: (FOR 2 SHALLOW PIES); 1 - 12.3 oz. pkg. firm silken tofu; 1/4 cup(s) unsweetened coconut milk; 1/4 cup(s) agave syrup; 1/2 cup(s) + 2-3 tbs. unsweetened coconut flakes; 1 tablespoon(s) arrowroot powder; 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt

(1 RATING)

55 Pinches

Baby Peanut

New York, NY

Updated on Jun 1, 2011

This is actually very good. I had it at a restaurant, asked for the recipe but had to hunt it down which I did. You can find all the ingredients at Whole Foods.

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prep time 30 Min

cook time 30 Min

method Bake

yield 16 serving(s)

Ingredients

FOR CRUST: (MAKES 2 CRUSTS)
2 teaspoons chia seeds
6 teaspoons water
1 1/2 cups instant oats(plain)
1/2 cup flaxseed meal
1/4 cup unsweetened coconut flakes
1/2 teaspoon salt
2 tablespoons agave syrup
1/2 cup oil(safflower, canola or other non-flavored oil)
1/4 cup hot water
FOR FILLING: (FOR 2 SHALLOW PIES)
1 - 12.3 oz. pkg. firm silken tofu
1/4 cup unsweetened coconut milk
1/4 cup agave syrup
1/2 cup + 2-3 tbs. unsweetened coconut flakes
1 tablespoon arrowroot powder
1 teaspoon vanilla extract
1/4 teaspoon salt

How To Make vegan coconut cream pie

Step 1

FOR CRUSTS: Preheat oven to 350. Spray 2 9" pie tins. Mix chia seeds & water, set aside for at least 5 min. to gel up. Whisk together oats, flaxseed meal, coconut flakes & salt till evenly combined. Stir in agave, oil, & hot water until well combined & ingredients are evenly distributed(don't overmix. Divide mixture into halves, press into each tin, pressing up sides of tin. The mixture should come up about halfway or just over the height of the tin. Bake 14-16 min. until top edge starts to turn golden brown. Let cool to room temperature before filling.

Step 2

FOR FILLING: Combine all ingredients in food processor or with mixer until well combined & the tofu is smooth, about 2-5 min depending on if you're using a processor or mixer. Pour into tins, evenly distributing. Sprinkle tops with coconut. Bake at 350 for 10-15 min, until center is more set but not browned. Cool to room temperature, move to refrigerator & chill for at least 4 hours, until center is set.
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