Pie Filling:
2 1/2 cups fresh shredded coconut
3 1/2 T lime zest
1 cup raw sugar
1/4 cup lime juice
1 T vanilla
1 T agave nectar
1/2 t salt
1/4 cup cornstarch
1 cup non dairy milk (coconut or 1/2 coconut 1/2 vanilla soy)
Crust:
1/4 cup margarine
1/4 cup water
3/4 cup ground oats
1 heaping tablespoon ground flax seeds (optional)
1/2 cup whole wheat flour
Preheat Oven to 425F. Mix the dry ingredients for the crust. Cut in the margarine and add the water to the dry. Knead until blended and smooth, then roll out on a generously floured surface to fit the size of your pie pan. You can also just use an unbaked store bought vegan pie crust. Put the crust in the freezer while you prepare the filling. Mix everything for the filling together, except for the cornstarch and milk. Blend the cornstarch and milk together until smooth. Add that to the rest of the filling ingredients and mix well. Pour the filling ingredients into the chilled pie shell and bake for 60 minutes. Cover the edges with foil if they begin to brown too quickly. Cool on a wire rack until completely cool (or else it may be a little runny), slice and serve. Enjoy! :)
3 comments:
Would it be possible to use unsweetened dried coconut instead of fresh?
probably.. the fresh is a little moister so you could maybe try soaking it in water for alittle while first?.. i dunno try it tho.. i bet it will be just as good :)
Wow, sounds yummy & photo is beautiful. Gotta try this one.
Post a Comment