Coconut Obsessed Pie
I can hardly contain my enthusiasm for this pie! As a huge fan of both coconut and pie, I set out to perfect this recipe through numerous trials, and I’m delighted to finally share the results with you!
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Ingredients
- 2 tablespoons raw sugar
- 1 teaspoon gelatin (or vegetarian substitute)
- 12.3 oz package organic silken tofu
- 1/4 cup milk of choice
- 1/2 cup cream of coconut such as coco lopez
- 1 tbsp sweetened shredded coconut
- Optional topping: toasted coconut flakes
- 3 tablespoons sweetened shredded coconut
- 3 tablespoons whipped butter
- 6 whole reduced-fat or gluten-free graham crackers
Instructions
- 1
Begin by preheating your oven to 375°F.
- 2
Take whole graham crackers and place them inside a re-sealable plastic bag. Use a rolling pin to crush them, then measure out 1 cup of the resulting crumbs, discarding any excess.
- 3
In a medium bowl or using a food processor, mix the graham cracker crumbs, raw sugar, 3 tablespoons of shredded coconut, melted butter, and 1/2 tablespoon of water. Blend the mixture until it resembles a coarse meal.
- 4
Firmly press the crumb mixture into an 8-inch pie dish, ensuring the crust is approximately 1/8-inch thick around the base and up the sides. Smooth out the crumbs carefully to avoid any gaps or holes. Tip: Chilling the crust in the refrigerator for 30 minutes prior to baking can help maintain its structure when served.
- 5
Bake the crust until the edges turn golden brown, which should take about 8 to 10 minutes.
- 6
Once baked, take the crust out of the oven and allow it to cool on a wire rack before adding the filling.
- 7
In the meantime, in a small bowl, let the gelatin dissolve in 1/2 tablespoon of water for 5 minutes.
- 8
Use a fork to lightly mash the silken tofu, then add it to a blender along with the coconut cream and the remaining tablespoon of shredded coconut. Blend until the mixture is smooth, which should take around 1 to 1 1/2 minutes.
- 9
Warm the 1/4 cup of coconut milk beverage in the microwave for 40 to 45 seconds, then stir it into the gelatin until fully dissolved, which may take about 2 to 3 minutes.
- 10
Pour this mixture back into the blender and blend until completely smooth.
- 11
Carefully pour the filling into the prepared graham cracker crust and place it in the refrigerator to set for approximately 3 to 4 hours.
- 12
If desired, finish off with a sprinkle of shaved coconut on top before serving.