Vegan Coconut-Custard Pie

This pie is loaded with coconut flavor. The toasted coconut takes it to another level!

Serves: 8Hands-on: 15 minutesTotal: 2 hours 10 minutesDifficulty: Medium

Serves: 8

Ingredients

  • ½ package (16 oz.) unbaked vegan pie dough
  • 6 oz. extra-firm silken tofu
  • 1 cup canned coconut milk
  • 1 cup sugar
  • 1 Tbsp. cornstarch
  • 4 Tbsp. vegan margarine, melted
  • 2 tsp. vanilla extract
  • 1½ cups sweetened shredded coconut
  • ⅓ cup sweetened shredded coconut, toasted

Directions

  • Preheat oven to 375°F.
  • On a lightly floured surface, roll dough out to a 10"–11" circle, about ⅛" thick. Place in a 9" pie pan. Fold edges up so the dough is resting on the rim of the pie pan. Press edge with fingers into a fluted shape. Cover with plastic wrap and refrigerate until ready to fill.
  • Place tofu in a food processor fitted with the “S” blade and process until smooth. Add the coconut milk, sugar, cornstarch, margarine, and vanilla extract. Process until well mixed. Stir in 1½ cups shredded coconut.
  • Pour filling into chilled pie crust. Bake for 45–50 minutes until the crust is golden brown. Pie will not appear to be completely set. Allow to cool for an hour, then sprinkle with ⅓ cup toasted coconut. Cool completely. Refrigerate leftovers.

Recipe Information

Serves: 8

Ingredients

  • ½ package (16 oz.) unbaked vegan pie dough
  • 6 oz. extra-firm silken tofu
  • 1 cup canned coconut milk
  • 1 cup sugar
  • 1 Tbsp. cornstarch
  • 4 Tbsp. vegan margarine, melted
  • 2 tsp. vanilla extract
  • 1½ cups sweetened shredded coconut
  • ⅓ cup sweetened shredded coconut, toasted

Directions

  • Preheat oven to 375°F.
  • On a lightly floured surface, roll dough out to a 10"–11" circle, about ⅛" thick. Place in a 9" pie pan. Fold edges up so the dough is resting on the rim of the pie pan. Press edge with fingers into a fluted shape. Cover with plastic wrap and refrigerate until ready to fill.
  • Place tofu in a food processor fitted with the “S” blade and process until smooth. Add the coconut milk, sugar, cornstarch, margarine, and vanilla extract. Process until well mixed. Stir in 1½ cups shredded coconut.
  • Pour filling into chilled pie crust. Bake for 45–50 minutes until the crust is golden brown. Pie will not appear to be completely set. Allow to cool for an hour, then sprinkle with ⅓ cup toasted coconut. Cool completely. Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat13g
Saturated Fat8g
Cholesterol0mg
Sodium130mg
Total Carbohydrate39g
Dietary Fiber2g
Sugars33g
Protein3g