Ingredients for Creamy Coconut Pie
- Silken Tofu
- 1/4 cup coconut oil, melted
- Vanilla Extract
- 1/4 teaspoon salt
- Sugar
- Shredded Coconut
- 1 (9-inch) graham cracker pie crust
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How to Make Creamy Coconut Pie
- Preheat oven to 350°F (175°C).
- In a high-speed blender or food processor, combine 1 (14-ounce) package firm or extra-firm tofu, drained; 1/2 cup unsweetened applesauce, 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1/4 teaspoon salt; and 1/2 cup maple syrup or agave nectar. Blend until completely smooth and creamy.
- In a large bowl, gently fold in 2 cups shredded sweetened coconut flakes.
- Pour the mixture into a 9-inch graham cracker pie crust.
- Bake for 15 minutes.
- Sprinkle the remaining 1/4 cup shredded sweetened coconut flakes over the top.
- Continue baking for another 10-15 minutes, or until the filling is set and the center is firm. The center should still have a slight jiggle when done.
- Let the pie cool completely before refrigerating for at least 2 hours to allow the filling to fully set and chill. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
241g
Fat
57g
Carbs
23g
