Description
This dreamy coconut pie chills overnight to set the creamy custard and meld the flavors. Its rich, decadent, and totally worth the wait!
Ingredients
Units
Scale
- 1 cups (237 ml) cashews
- 15 oz (425 g) can of Coconut milk
- 1 cups (237 ml) Sugar
- Scant tsp Salt
- 0.25 cups (59 ml) Birds Custard Powder
- 2 tsp Vanilla extract
- 2 tbsp Coconut Cream
- 0.25 cups (59 ml) Coconut oil
- 2 cups (473 ml) Unsweetened shredded coconut
- 1 Pack Speculoos cookies
- 2 tbsp melted coconut oil or margarine
Instructions
- Preheat your oven to 375°F (190°C).
- Soak cashews.
- Combine cookies with melted coconut oil or margarine in a food processor; press into a greased 9″ pie plate.
- Bake for 10 minutes at 375°F (190°C) to set.
- Blend soaked cashews with 1/3 cup water until smooth; add more water if needed.
- Whisk together coconut milk and custard powder (or cornstarch) until smooth.
- Add solid coconut oil, coconut cream, vanilla, and shredded coconut; whisk until combined.
- Add cashew cream and whisk.
- Gently pour custard into pie crust.
- Bake at 375°F (190°C) for 35-40 minutes, or until it only jiggles slightly.
- Cool on a wire rack.
Notes
- For a richer flavor, use full-fat coconut milk.
- If you don’t have Birds Custard Powder, cornstarch can be substituted (use about 2 tablespoons).
- Chill the pie completely for at least 4 hours, or preferably overnight, to allow the filling to set properly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 5