This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.
By Vanessa Pastore
It really does a world of difference chilled overnight in both flavor and texture. I can’t stress that enough.
Coconut Creme Pie
- Total Time: 1 hour
- Yield: 4 1x
Description
This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.
Ingredients
Scale
- 1 cup cashews (soaked for at least 2 hours)
- 1 15 oz can of Coconut milk
- 1 cup Sugar
- Scant tsp Salt
- 1/4 cup Bird’s Custard Powder (You can sub cornstarch in a pinch)
- 2 tsp Vanilla extract
- 2 tablespoons Coconut Cream
- 1/4 cup of Coconut oil (broken into small pieces, not melted)
- 2 cups Unsweetened shredded coconut
- 1 Pack Speculoos cookies (or any cookie that strikes your fancy)
- 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)
Instructions
- Preheat your oven to 375° F
- Now to start off, there’s no soy in this pie, but it’s a custard. How do we work this wizardry? We soak some cashews! Abra-ca-soak!
- In the meantime, take your entire pack of cookies for a spin in your food processor or blender. Combine these with your melted coconut oil or margarine, and press down into a greased 9″ pie plate. Pop this in your oven for 10 minutes to set it.
- Once your cashews are properly soaked, blend them with about 1/3 cup of water in a food processor or blender to form a loose puree, or cream. This will take a bit, you’re looking for smoothness. If it’s balling up on you, add a few more tablespoons of water.
- In a large bowl, pour your coconut milk, custard powder (or cornstarch), and whisk like nobody’s business. If you’re using the Bird’s custard powder, you’ll notice a delightful shade of pale orange, but just keep whisking until there are no lumps of dry powder.
- As far as solid coconut oil goes, I have a gallon tub of the stuff. I’m very serious about my coconut oil. Because my vessel is so large, I can scrape what i need with a spoon to get curls of solid oil. For a mason jar of coconut oil, scoop out enough spoonfuls for the 1/3 of a cup, then break that mass down into chunks. The end goal is to evenly distribute the oil through the rest of the custard, like a colloidal suspension. Add the solid coconut oil, coconut creme, vanilla, and shredded coconut, and whisk like you mean it.
- Once that’s nicely combined, add in your cashew cream, and resume whisking.
- Now that one arm is really strong, you’re ready to go. Gently pour your custard into your pie crust. Don’t just dump it in there like some brute.
- Bake this wonderful representation of a mathematical constant for 35-40 minutes. When you pull it out, it shouldn’t jiggle wildly, only slightly. Cool on a wire rack.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
