Dessert

Coconut Custard Pie (Vegan) is for Dessert.

Coconut Custard Pie (Vegan) takes 15 minutes to prepare.

Coconut Custard Pie (Vegan) takes 45 minutes to cook.

Coconut Custard Pie (Vegan) makes 8 servings.

The ingredients for Coconut Custard Pie (Vegan) are:

1 frozen, ready-to-bake 9" pie crust
Coconut Custard:
6 oz,. extra firm silken tofu
1 cup regular coconut milk
1 cup granulated sugar
1/4 cup margarine
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
1 1/2 cups sweetened flaked coconut
1/4 cup extra coconut, toasted, for garnish

Here is how you make Coconut Custard Pie (Vegan):

Preheat your oven to 350 degrees F. Using a food processor or blender, puree the tofu until completely smooth. Add in the coconut milk and sugar, processing to combine. Melt the margarine, and mix it in along with the flour and vanilla. Fold in the coconut by hand, and pour this mixture into your frozen crust. Note: Keep your crust in the freezer until you are ready to fill it. Place the crust on a cookie sheet, fill the crust, then put everything in the oven. You need to cookie sheet for support while moving the pie to and from the oven.Bake for 40-50 minutes, until the crust is nicely browned and the filling appears to have risen a bit. The pie will still be wobbly in the center, but it will continue to set up as it cools. Let the pie sit for at least an hour before sprinkling the toasted coconut on top and serving.Makes 8-10 servings.Number of Servings: 8Recipe submitted by SparkPeople user JLROWAN.

The nutritional information for Coconut Custard Pie (Vegan) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 426.4

• Total Fat: 23.9 g
• Cholesterol: 0.0 mg
• Sodium: 232.5 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 3.2 g
• Protein: 2.9 g

The dietary needs meet for Coconut Custard Pie (Vegan) is Vegan