Friday, December 7, 2007
Coconut Pie with Chocolate Chips
I cooked a vegan spread for my family the other day. They loved everything, but the pie was crowned the number one recipe of the evening. The pie was made with stuff I had around the house, so I'm not exactly sure of the quantity of some of the ingredients. I'll do my best.
Pre-heat oven for 350 degrees.
In a large bowl add the following:
1/4 cup soy egg nog
1/3 container soy cream cheese
2 tablespoons of vanilla
4 or 5 grinds of sea salt
1/8 to 1/4 cup real maple syrup
1 heaping spoonful of brown sugar
1 container of tofu (regular or firm) - drain water first
Mush all the contents together with a fork
The add the following and stir until everything is well mixed:
1/2 cup or more of shredded coconut (unsugared, raw)
1/4 bag of vegan dark chocolate chips (I used the large ones from Trader Joes)
Next, pour the pie contents into -
1 store bought vegan graham cracker crust pie shell
Then bake for 40 to 45 minutes.
Remove from oven and cool on rack.
It's best if you can refrigerate over night; otherwise let it refrigerate for a few hours before eating.