Dessert this week is a dreamy vegan Coconut Cream Pie. A salted pretzel crust holds a custardy Coconut and lime pudding, topped with an extra light and fluffy Coconut cream whip to create this show stopping pie. I like to add toasted Coconut flakes and some fresh berries to serve, and ome Lime curd would add a zesty sharpness to cut through all of the creaminess. This recipe makes a 17cm round pie which is suitable for around 6 people, but feel free to scale the recipe to suit your needs. This dessert is perfect to prepare the day before as the extra chilling time really enhances the textures.
Ingredients (serves 6)
- 100g Salted Pretzels (not the soft kind)
- 100g Plain Digestive biscuits
- 50g Light Brown Sugar
- 150g Melted Coconut Oil
- 3 Tbsp Cornflour
- 70g Caster Sugar
- 2 Tins Canned Coconut Milk refrigerated (not the carton stuff)
- 3 Tsp Vanilla
- 50g Icing Sugar
Begin by preparing your Pie tin. Grease a 17cm round tin with a removable base liberally with coconut oil or vegan butter. Line the bottom of the tin wit ha round of baking paper, set aside.
In a blender, blend up the pretzels, digestives and brown sugar until they form coarse bread crumbs. Slowly stream in the melted Coconut Oil. When you squeeze the mix in your fist the mix should stick together, if it is too dry and sandy just add a tad more oil.
Transfer the biscuit base to the prepared tin. Press firmly into the base and up the sides of the tin, I like to use a straight edged glass to smooth the bottom and sides and make sure it is all firmly pressed. Once you are happy that everything is nicely pressed, transfer the tin to the fridge to chill for at least an hour.
Meanwhile lets prepare the Coconut pudding that acts as the middle layer of our pie.
In a medium heavy based sauce pan, combine the Cornflour, Caster Sugar,1 whole tin of Coconut Milk and 2 Tsp of the Vanilla.
Heat on medium low, stirring with a whisk or rubber spatula, for around 5-6 minutes until the pudding thickens considerably. Add the zest of 1 Lime.
Transfer the pudding to a bowl and cover the surface with cling film and place in the fridge until cool.
Once cool, spread into the bottom of the biscuit base, smooth over with a pallet knife and return to the fridge.
for the Coconut Cream topping, ensure that your Coconut milk is very chilled, maybe even place in the freezer for 20 minutes before hand.
Scoop the thick layer of Coconut cream from the can into a cold bowl, ensure to leave behind any of the watery Coconut water.
Add the remaining Vanilla, Lime zest and Icing Sugar. Using a hand or stand mixer, whisk on high speed for 5 minutes until it resembles whipped cream and is nice and light.
Spoon the Cream onto the top of the pie, use the back of a spoon to create peaks for a nice effect.
Refrigerate for at least one hour before serving.