Jeweled Coconut Cream Pie with Gingersnap Crust
Gluten-Free | Vegan
Here’s a pie for your holiday table that tastes as wonderful as it looks! It combines all the flavors of the holiday season, but is gluten free and vegan, making it a great dessert to serve when uncertain of your guests’ dietary restrictions. Enjoy!
Gluten-Free | Vegan
Here’s a pie for your holiday table that tastes as wonderful as it looks! It combines all the flavors of the holiday season, but is gluten free and vegan, making it a great dessert to serve when uncertain of your guests’ dietary restrictions. Enjoy!
First, prepare the topping:
1 cup crushed pineapple, well drained
1 cup dried cranberries
¼ cup freshly squeezed orange juice
1 Tablespoon cornstarch (or potato or tapioca starch)
½ cup sugar
In a small saucepan, combine all topping ingredients and stir. Cook the mixture over medium heat, stirring to prevent sticking, until it begins to thicken and bubble. Remove from heat and set aside to cool while preparing the crust.
Preheat oven to 350 degrees.
Next, prepare the crust:
2 cups gluten-free gingersnap crumbs*
4 Tablespoons Earth Balance® Buttery Spread, melted
*I used 1 dozen 2-inch homemade gluten-free gingersnap cookies.
For my Gluten Free Gingersnaps recipe (along with 4 other fantastic gluten free cookie recipes), get "My Five Must-Have Gluten Free Cookies of Christmas" cookbook now!
Place gingersnaps in the bowl of a food processor and pulse until the consistency of fine crumbs. Pour crumbs into a medium mixing bowl and drizzle with melted Earth Balance®. Stir until crumbs are thoroughly moistened and press evenly into the bottom and up sides of a 9-inch pie plate. Bake the crumb crust for 10 minutes. Remove from oven and set aside to cool while you prepare the filling.
Filling:
½ cup granulated sugar
1/3 cup cornstarch (potato starch would work here, too)
¼ teaspoon salt
1 cup rice milk (or other milk of your choice)
1 (13.5 ounce) can coconut milk (I use full fat Thai Kitchen brand)
1 ½ Tablespoons powdered egg replacer (not prepared; powder only)
½ cup grated or flaked unsweetened coconut
1 Tablespoon Earth Balance® Buttery Spread
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch, salt, soy and coconut milks, egg replacer, and coconut, stirring to combine. Cook mixture over medium heat, stirring to prevent sticking, until it begins to thicken and comes to a boil. Remove filling from heat and add Earth Balance® and vanilla. Stir and transfer to a glass bowl. Cover filling with clear plastic wrap, placing wrap directly on top of the custard filling to prevent skim from forming. Allow to cool to room temperature.
To assemble the pie:
Spoon custard filling evenly into cooled crust. Carefully spoon the fruit topping over the filling, within 2 inches of the edge of the pie.
Cover and chill for 1 hour, or until ready to serve. Serve chilled, and store leftovers in the refrigerator.
This recipe was created by request for the Made Just Right™ by Earth Balance website. Thank You to Earth Balance for the complimentary products provided. Opinions are my own and are not influenced by the receipt of promotional items.
1 cup crushed pineapple, well drained
1 cup dried cranberries
¼ cup freshly squeezed orange juice
1 Tablespoon cornstarch (or potato or tapioca starch)
½ cup sugar
In a small saucepan, combine all topping ingredients and stir. Cook the mixture over medium heat, stirring to prevent sticking, until it begins to thicken and bubble. Remove from heat and set aside to cool while preparing the crust.
Preheat oven to 350 degrees.
Next, prepare the crust:
2 cups gluten-free gingersnap crumbs*
4 Tablespoons Earth Balance® Buttery Spread, melted
*I used 1 dozen 2-inch homemade gluten-free gingersnap cookies.
For my Gluten Free Gingersnaps recipe (along with 4 other fantastic gluten free cookie recipes), get "My Five Must-Have Gluten Free Cookies of Christmas" cookbook now!
Place gingersnaps in the bowl of a food processor and pulse until the consistency of fine crumbs. Pour crumbs into a medium mixing bowl and drizzle with melted Earth Balance®. Stir until crumbs are thoroughly moistened and press evenly into the bottom and up sides of a 9-inch pie plate. Bake the crumb crust for 10 minutes. Remove from oven and set aside to cool while you prepare the filling.
Filling:
½ cup granulated sugar
1/3 cup cornstarch (potato starch would work here, too)
¼ teaspoon salt
1 cup rice milk (or other milk of your choice)
1 (13.5 ounce) can coconut milk (I use full fat Thai Kitchen brand)
1 ½ Tablespoons powdered egg replacer (not prepared; powder only)
½ cup grated or flaked unsweetened coconut
1 Tablespoon Earth Balance® Buttery Spread
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch, salt, soy and coconut milks, egg replacer, and coconut, stirring to combine. Cook mixture over medium heat, stirring to prevent sticking, until it begins to thicken and comes to a boil. Remove filling from heat and add Earth Balance® and vanilla. Stir and transfer to a glass bowl. Cover filling with clear plastic wrap, placing wrap directly on top of the custard filling to prevent skim from forming. Allow to cool to room temperature.
To assemble the pie:
Spoon custard filling evenly into cooled crust. Carefully spoon the fruit topping over the filling, within 2 inches of the edge of the pie.
Cover and chill for 1 hour, or until ready to serve. Serve chilled, and store leftovers in the refrigerator.
This recipe was created by request for the Made Just Right™ by Earth Balance website. Thank You to Earth Balance for the complimentary products provided. Opinions are my own and are not influenced by the receipt of promotional items.
RSS Feed
