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. 

1 comment:

Anonymous said...

This is the best pie!! I had thought it would have the usual tofu taste and not satisfy my sweet dessert craving but I was wrong. If given this dessert in a restaurant you would never guess there was tofu in it. Don't get me wrong, I love tofu but I don't like the taste of Tofu in a dessert. This Coconut Pie with chocolate chips is fantastic. I strongly recommend it for any occasion.