RECIPE OF THE WEEK: Vegan Coconut Pie

Vegan Coconut Pie

I am absolutely cocoNUTs about Nutiva products. I realized after making this pie, exactly how cocoNUTs I am. They really are the ones that got me embracing coconut oil and all the things you can do with it.

After using the oil in smoothies and various other un-cooking plant based dishes, I decided to actually try baking with it. Then after deciding that I wanted to kick it up a notch and make a coconut pie! 

I realized after baking this pie, I hadn't used my stove in about nine months! Funny how time flies when you're having Un-Cooking fun! Luckily for me... my stove still worked!

Anywho...I created this vegan coconut pie. Hope you enjoy it!


Pie Filling

1 pack silken firm tofu

2 tbsp coconut manna

2 tbsp coconut oil
1 cup coconut milk

2-3 teaspoons organic vanilla extract (non-alcoholic)
½ cup coconut nectar

¼ cup tbsp sugar in the raw/turminado sugar

2 cups raw coconut flakes (unsweetened)

Pie shell

1 cup raw pecans (pre-soaked)

2 tbsp sugar in the raw/turminado sugar

2 tbsp coconut nectar

2 tbsp coconut flour

½ tsp vanilla extract

1 tbsp cinnamon
1 tsp ginger powder

 Please Note: (a) Pie shell ingredients for the bottom. Please double the entire pie shell ingredients for a shell that covers the bottom and goes up on the sides. (b) Pie shell tastes like a gingerbread cookie. It really compliments the overall pie taste. If you don't want that "gingerbread" flavor, then simply exclude the ginger powder.

MAKING THE PIE SHELL

Ginger Pecan Pie Shell

Take the pecans and put in the food process. Process until all the pecans are crumbly. Add the other dry ingredients, then the wet ingredients. Making sure its processed well. Should look crumbly like a graham cracker crust before its patted down.

Take all the ingredients and place it on the bottom of your pie dish. Pat down firmly until its evenly flat. Bake at 350 degrees for 10 minutes in the oven.

Take out after 10 minutes and let it cool before adding your pie crust. (It will cool while making your pie filling *wink*) 

Please Note: I like a thicker crust on the bottom. So I did not go up on the sides of the pie shell pan.

MAKING THE PIE FILLING

Pie Filling

Take all of the ingredients for the pie filling and put them in your blender and blend until its smooth and creamy. Then pour it on top of your cooled pie shell.

Optional: Sprinkle a little coconut flakes on top.

Ready for the oven!

Bake at 350 for 25-30 minutes in the oven. 

Please Note: Pie will NOT be completely done! It will still be a bit custardish. Don't worry, this will solidify in the refrigerator.

Take out of oven to cool. Then place it in the refrigerator to sit and settle for at least 2 hours before diving into it!

Enjoy!

This was after an hour of refrigeration. I couldn't wait for it to set completely. *smile*

PLEASE NOTE! This site (including but not limited to: all food, hair and skin care recipes; tips; tutorials; writings; and, downloads) are absolutely free to the public! Because it's free, I ask one simple favor in return, as your token of appreciation for my humanitarian effort...I realize you may want to share and maybe even use Veg Vivaciously's content in your business (including but not limited to: blog(s), e-zine(s), website(s), free publication(s), etc). You can, as long as you (1) do not charge a fee; (2) cite the direct link of the Veg Vivaciously content used; and, (3) include the verbiage below with the Veg Vivaciously content used:

-------COPY BLURB BELOW-------

This content was originally from Veg Vivaciously, a website that teaches healthier alternatives one veggie at a time. You can get your FREE (food, hair and skin care) recipes, tutorials and other writings and tips directly at www.vegvivaciously.org. PLUS you can stay connected and join the Veg Vivaciously community on Facebook, Twitter and/or even download the Veg Vivaciously Toolbar and/or Phone App to stay in the know!

-------COPY BLURB ABOVE-------


 

Copyright © 2011 Veg Vivaciously All Rights Reserved.