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Chocolate Coconut Creme Pie

Chocolate and coconut make this pie taste like Mounds bar. Dynamite for your vegan holiday meals, yet easy enough to make year round, you’ll love this delish vegan dessert.
Chocolate and coconut make this pie taste like Mounds bar. Dynamite for your vegan holiday meals, yet easy enough to make year round, you’ll love this delish vegan dessert.

Chocolate Coconut Creme Pie

Serves 8

Ingredients:

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  • 1-1/2 cups whole wheat pastry flour
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  • 1/4 cup granulated sugar
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  • Generous pinch of salt
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  • 1/4 cup vegan margarine
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  • 1/4 cup vegetable shortening
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  • 3 to 4 tablespoons ice cold water
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  • 1 (12-ounce) package extra firm tofu, drained, pressed
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  • 1/2 cup finely ground granulated sugar
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  • 1/2 cup cocoa powder
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  • 1/2 cup coconut milk (shake can before opening)
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  • 1 tablespoon grated lemon zest
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  • 1 tablespoon lemon juice
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  • 2 teaspoons pure vanilla extract
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  • 1/2 cup toasted coconut flakes
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  • 1/2 cup shaved dark chocolate

Directions:

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  1. In the bowl of a food processor, combine flour, sugar, and salt. Add margarine and shortening and pulse machine until mixture resembles coarse meal with small lumps.
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  3. Add water a bit at a time to the flour mixture, with machine running, until mixture comes together in a dough.
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  5. Dump dough onto a lightly floured surface and gently knead it into a flat disk. Cover it in plastic wrap and refrigerate while you are preparing the rest of the ingredients.
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  7. Preheat oven to 375 degrees F.
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  9. In a clean food processor bowl, combine tofu, finely ground sugar, cocoa, coconut milk, lemon juice, lemon zest, and vanilla. Puree ingredients. Place bowl in the refrigerator.
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  11. Roll dough out into a flat round, larger than your pie dish. Gently transfer dough to the pie dish and press it into the bottom and up along the sides. Use a sharp knife to trim away excess dough.
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  13. Prick the bottom of the dough with a fork and place parchment paper weighted with pie weights or dried beans on the pie dough. Bake for 10 minutes. Remove parchment and weights or beans, and continue to bake for 5 minutes or until just golden.
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  15. Cool pie crust on a wire rack. Pour coconut filling into pie crust, smoothing it out even.
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  17. Garnish pie with toasted coconut and chocolate shavings to serve.

More mouthwatering vegan holiday recipes!

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