This is the perfect summer treat because it involves no baking! That’s right; you can enjoy this tantalizing pie without having to ever turn on the oven! This pie is great because it contains lots of healthy coconut, uses whole wheat flour instead of corn starch, and kids of all ages will find it delicious! Many thanks to Made Just Right® member Alexis Morris for submitting it to our recipe gallery.
Ingredients:
For the crust:
24 chocolate sandwich cookies (most brands are vegan, check ingredients)
1/4 cup melted Earth Balance® Buttery Spread or Stick
For the topping:
Cream from 2 full-fat cans of coconut milk
2 tbsp. powdered sugar
8 chocolate sandwich cookies
For the filling:
1/2 cup whole wheat pastry flour
1/3 cup Earth Balance® Coconut Spread
1 cup unsweetened, finely shredded coconut
Liquid from 2 cans full-fat coconut milk, cream removed
2/3 cup brown rice syrup or agave nectar
1 tsp. vanilla extract
1/4 tsp. salt
Directions:
Grease a 9″ pie plate with Earth Balance® stick or spread.
Make the crust:
Break the 24 cookies into quarters and pulse in a food processor with the melted Earth Balance® Buttery Spread until coarse crumbs form. Or, crush the cookies in a strong bag using the back of a pan, then stir in a bowl with the melted Earth Balance®.
Press mixture into the pie plate and chill in fridge for at least 2 hours.
Make the topping:
Chill the 2 cans of coconut milk for 24 hours standing up (do not lay on side) in the fridge. Also chill your whipping bowl and utensil. Carefully remove cans from the fridge and open.
Skim the cream from the top of the cans (save the milk for the filling) and whip the cream with the powdered sugar until stiff peaks form. Break the 8 cookies into the bowl and fold in.
Keep topping in the fridge until ready to use.
Make the filling:
In a large sauce pan, start to melt the Earth Balance® Coconut Spread. When half-way melted, whisk in the flour. (Make a roux.) After it forms a paste, continue cooking for one minute, whisking constantly.
Add the coconut and cook, whisking constantly, for 2 minutes.
Slowly whisk in the coconut milk (after skimming the cream off for the topping), trying not to form lumps, Add the brown rice syrup, vanilla and salt.
Turn heat up to medium and bring to a boil, whisking occasionally. Then cook, whisking constantly, for 7 minutes.
Remove from heat and let sit for 5 minutes, stirring occasionally to release some heat.
Pour into chilled crust and let sit before putting in fridge for about 5 minutes so as not to heat up the other foods in your fridge.
Chill pie for about 4 hours, top with topping and enjoy!
What are some of your favorite desserts that require no baking or minimal heating? Share them with us in the comments below for a chance to win today’s Everyday Giveaway for FREE Earth Balance® coupons!
