Zabet Stewart (photo)

Vegan Coconut Pie Pie

Not as... let's say "inspired" as the original, but a damn good vegan pie nonetheless.

"I was in the Safeway store
When I saw you in aisle four
I swear you looked so nice
You were buying milk
that was made out of rice"
-Casiotone for the Painfully Alone

by Patrick Logan

Suggested Listening

"Rice Dream Girl "
Answering Machine Music
by Casiotone for the Painfully Alone

Difficulty

Rrrrgh . . . . Brains . . . .
Click here for definitions of difficulty levels.

Recipe Notes

This version doesn't take as long to prepare as the Orignial Pie Pie, but you will need to follow the recipe carefully because there are two sub-recipes which make up two of the ingredients.

Ingredients

• 2 chocolate cookie crumb readymade pie crusts
• homemade vegan coconut caramel
  • 1 cup vegan sugar
  • 1 cup light corn syrup
  • 1 cup coconut milk (not "lite")
  • 4 tbsp non-whey margarine
  • 1 teaspoon vanilla extract
• homemade vegan sweetened condensed coconut milk
  • 2 cups coconut milk (not "lite")
  • 1 cup vegan sugar
  • 1/2 teaspoon vanilla extract
• 1 8-ounce package Tofutti Better Than Cream Cheese No Butterfat (yellow label) Plain, softened
• 3/4 cup peanut butter, smooth or crunchy
• 1 teaspoon vanilla extract
• 1 can soy whipped topping
• 1 teaspoon sugar (not needed if you are using whipped topping)
• 2 ounces semisweet chocolate

Directions

Vegan Coconut Caramel:

Mix all ingredients in saucepan with heavy bottom. Heat on low and stir constantly until fully mixed. Raise heat to medium and heat to firm ball stage (245-250 ºF, 118-120ºC), stirring occasionally. Remove from heat and stir in vanilla extract. Carefully pour half into each readymade pie crust. Refrigerate while working on the next steps. (This won't have that classic caramel color, it will be sort of silvery-white. If this really bothers you, add a few drops of food coloring before starting to heat it.)

Vegan Sweetened Condensed Coconut Milk:

Mix all ingredients in saucepan with heavy bottom. Stir to dissolve sugar. Warm to just under a simmer. Keep at this temperature for 10-15 minutes, stirring often. Refrigerate until consistently cool before going on to the next step.

Peanut Butter Filling:

In a large bowl, beat softened Toufutti Better Than Cream Cheese until fluffy. Add the the cooled sweetened condensed coconut milk and peanut butter and beat until smooth. Mix in vanilla. Fold in 3/4 cup whipped soy topping; save the rest for garnish. Pour half into each readymade pie crust.

Decoration:

Break apart chocolate and put into a small plastic baggie. Microwave on low (aka Defrost or 50% power) for 15 seconds at a time, turning it over, until melted. Be careful not to overcook and burn your chocolate! When it is all melted, squish it towards one bottom corner of the plastic baggie and use scissors to cut off just the very tip of the corner. (Think a hole just larger than 2 pinholes side by side.) Squeeze bag to put chocolate on top in any design you like – I simply went side to side and then up and down for a lattice effect.

Add extra whipped cream/whipped topping around edge. Chill 2-4 hours until set or overnight.

Serves 6-8

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