Coconut cream pie | Vegan
Uppdaterat: 15 juni 2021
Hello my lovelies! If there's anything I love the most when it comes to dessert it has to be cream. Whether it's whipped cream, custard or what have you. It brings such joy to my sweet tooth and while talking about key lime pie's at work I got curious what else America had to offer when it came to pies and I came a cross this beauty! I had to make it and it turned out so wonderful that I brought some to work and shared with my co-workers and they found it heavenly. Thank you America for your wonderful pie recipes.
What you need for filling:
400g coconut milk
80g coconut shavings
1 1/4 dl (0.5 cup) vegan milk
1 1/4 dl (0.5 cup) heavy cream
2 1/2 dl (1 cup) sugar
1 dl (0.4 cup) aquafaba
3 tbsp room temperature butter
4-5 tbsp cornstarch
1 vanilla bean
A pinch of salt
What you need for topping:
3 dl (1 1/2 cup) whip cream
4 tbsp icing sugar
1 tbsp vanilla sugar
1 packet of pie dough
Serves 8-10 people.
Preheat the oven to 200°C (395°F)
In a pie baking tray shape the pie dough accordingly and prick the bottom of the pie dough with a fork. Pop into the oven for 15 minutes until the pie crust looks golden. Set aside for now
Whisk aquafaba together with the cornstarch and set aside. In a pot whisk coconut milk, vegan milk, heavy cream, sugar and salt on medium heat and bring to a boil.
Boil for a couple of minutes and reduce to medium low heat and once it boils pour the aquafaba, cornstarch mixture into the pot while stirring it should begin thickening.
Cook for another 2 minutes while stirring and then take off the heat, stir in butter vanilla and coconut shavings.
Pour the coconut cream into the pie crust and cover with plastic film gently pressing against the top of the cream to prevent any skin to form.
Refrigerate for 3 hours.
Next we are going to toast coconut shavings. Heat up a frying pan on medium high heat add the coconut shavings and fry until they turn golden brown.
Now for our whipped cream, in a bowl add whipped cream, icing sugar and vanilla sugar and whisk until you get stiff peaks.
Pipe the cream onto the coconut cream pie and garnish with coconut shavings and roasted coconut. Now it's ready to serve.