Happy Friday! It’s time for another installment of my Friday Treats series. This time, it’s all about that pie! More clearly, a vegan coconut cream pie. If you want, with a layer of berry chia jam. It was the first time I every experimented with silken tofu and a traditional (although vegan) flakey, homemade pie crust. Because I think that everything is cuter in mini form, I made two small pies, instead of one large one. Oh, and there was a little bit of leftover dough and filling, so I simply used a silicone muffin form for that and baked it alongside with the pies. No leftovers, and a cute first portion for taste testing 😉
I did quite a lot of research for different kinds of vegan pie crust and also coconut cream fillings. Most of the recipes are extremely rich, as lots of the fillings use cashews as the base. I wanted to keep it a bit lighter, so I used silken tofu. Still, this pie is not for people who are afraid of a bit of oil, as a flakey pie crust just doesn’t work without it. The fat used in this pie is coconut oil, so it’s not all bad and tastes delicious!
You could theoretically eat the pie as soon as it is out of the oven and somewhat cooled down, but I personally prefer it chilled from the fridge. Oh, and if you don’t use a layer of berry chia jam, make sure you add some lemon juice to the filling, so it has some freshness. My Mum was a first taste tester and also suggested that a glass of an adult bubbly would go very well with this pie, and I have to say, I agree 100%. But now, let’s jump right into the recipe!
- 1½ cups spelt pastry flour
- ¼ tsp salt
- ½ cup coconut oil (solid, best if put in the freezer for a few minutes)
- 8 tbsp ice water
- 1 package silken tofu (400 grams)
- ¼ cup coconut milk (full fat from a can, only use the solid part)
- 1 tsp vanilla (extract or pure ground up vanilla bean)
- ¼ tsp salt
- ¼-1/3 cup maple syrup
- 1⅓ cups shredded coconut
- 1 squeeze of lemon juice (optional)
- Several spoonfuls, to cover the bottom of the pie (recipe here)
- Combine flour and salt and blend in the very cold coconut oil with the help of a fork or two knives. Work it in until the mixture gets crumbly.
- Stir in the ice water, 1 tablespoon at a time and mix will until the dough forms a ball and holds together well. Make sure there are no large coconut oil clumps left!
- Cover and put in the fridge for an hour.
- Mix everything together, except from about ⅓ of the shredded coconut and the maple syrup. It's the easiest to put everything in a blender to do so.
- Taste test and first add half of the maple syrup and adjust sweetness to your own taste.
- If you decide to omit the berry chia jam, I would highly suggest adding in some lemon juice, to give the filling a little bit of freshness (the slight tartness of the berries helps with this otherwise).
- Preheat the oven to 175°C/350°F.
- Take the dough of the fridge, separate into two portions and press into your pie forms (you might need to grease your forms, so that it will be easier to get the pie out later).
- Make sure the dough is spread around fairly evenly, if there is too much dough at one end, simply pull it off and use it for an extra pie (in a muffin cup).
- Now is the time to add a layer of berry chia jam to the bottom.
- Pour the filling into the crust, make sure not to overfill, as it will rise a bit while baking. There will be some leftover!*
- Put in the oven and bake for 20 minutes.
- Carefully take the pies out and sprinkle the remaining shredded coconut on top and put back into the oven.
- Depending on your oven, you will have to bake the pie for another 20-30 minutes. Start keeping a close eye on it after 20 minutes - you want the shredded coconut to start browning a bit, but not to burn!
- After taking it out and letting it cool down, you can put it in the fridge or enjoy it straight away.
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