Coconut Custard Pie
This delicious vegan pie was another wildly popular dessert at my market bakery. The crumbly oat crust goes great with the cool, creamy filling. And, if awesome taste is not enough to tempt you, it’s quick and easy to prepare.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a food processor, blend the tofu, silken tofu, canola oil, agave nectar, lemon juice, vanilla extract, lemon extract, and salt, scraping down the bowl often, until very smooth. This will take some time. When the mixture is completely smooth, add the coconut and blend just until combined. Spoon into the unbaked piecrust and bake for 30 to 35 minutes, until the tofu is set. Remove from the oven and let cool to room temperature before refrigerating. The pie gets firmer as it cools in the refrigerator.
