i sat down last monday to make a grocery list, and all i could come up with was coconut cream pie. oddly enough, i never was a huge CCP fan as a kid due to my distaste for artificial coconut flavor, and the texture of shredded, sweetened flake coconut. but, if i was craving it then part of me somewhere likes it, right? i love coconut water, curry, and ice cream so naturally i should love coconut cream pie, i just had to make it from scratch! i made two versions, one with a standard pie crust, and a gluten-free version with a vanilla cookie crust- the GF version was superior in my opinion, and was the first to dissapear at a family get togther- and i’ve already begun formulating tweaks (see my suggestions) for the next batch.
Coconut Lime Cream Pie, with variations.
Makes One, 9″ Pie
2, 12oz Boxes Mori-Nu extra firm tofu
1 15oz can coconut milk, full fat
1/3 c corn starch
1/3 c sugar
1/3 cup shredded, unsweetened coconut
1 tsp vanilla extract
the juice and zest of one lime
pinch salt
1 cup sliced mango, or strawberry
pie crust of choice*
cool finished crust in the fridge as you make the filling. in a large heavy bottomed pan, whisk the coconut milk, salt, sugar and cornstarch together over medium heat. heat, stirring constantly until the mixture boils. lower to a simmer and cook for 3 minutes, or until very thick. stir in the lime juice, zest, and vanilla and set aside. place one package of tofu at a time either in a few layers of cheesecloth or a flour-sack towel, and wring to release the extra water. you should be able to wring 1/4+ cup or so from each block. place the tofu in a food processor, and puree until completely smooth. whisk the tofu into the warm coconut filling and stir in the shredded coconut. mix thoroughly and pour into the prepared crust. chill for 2 hours minimum, or overnight. dress the top of the pie with the sliced fruit before serving.
for a more pronounced coconut flavor, try adding in a few tablespoons of a coconut liquer/rum, or a teaspoon of coconut extract to the filling. You could also use unfiltered coconut oil in the crust, it has more of a coconut flavor than the filtered kind. i’ve also decided that i’m going to try to incorporate macadamia nuts and/or ginger into the next pie to change up the flavors.
Gluten Free Cookie Crust
2 tablespoons coconut oil
1 box (6 oz) Vanilla Graham Mini Cookies. i used these
9” spring form pan
1 tbs sugar
preheat the oven to 350. pulverize the cookies in your food processor. add the sugar and pulse briefly. melt the coconut oil and pulse into the cookies until the texture resembles wet sand. press into the pan and bake for 10-15 minutes or until golden brown at the edges. chill before filling.
Traditional Pie Crust
1 1/4 c all purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 c chilled earth balance, cut into small pieces
1/4 ice water
preheat the oven to 375.
combine everything but the water in your food processor and pulse until crumbly. now slowly pulse in the ice water, one tablespoon at a time, until it forms a ball. roll into a disk, wrap in plastic and chill. if you do it the old fashioned way, use a pastry blender to cut the “butter” into the flour until it resembles coarse sand. add half of the water and start to mix gently to form a dough, adding water as needed until it gathers well and is smooth. wrap and chill. roll out your chilled dough until its about 1/4″ thick. drape onto your pie plate and gently press down. gather the edges and flute. dock/prick your dough with a fork. bake for 20 minutes or until golden. chill before filling.
now for more food pictures!
garlicky polenta with ratatouille.
spicy mushroom soba noodles and vegetables
a lone foxy falafel ball at rock the garden.
pita stuffed with grilled seitan, tomato, cucumber, and bell peppers drizzled with lemon goddess dressing.
true thai take-out!
#47 with tofu, no fish/oyster sauce. not bad, but nothing special either.
#45 with mock duck. one of our favorites.
spicy garlic stir-fry with seitan
