Coconut Pie

Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package or search “Vegan Pie Crust” to follow our recipe for a vegan pie crust recipe.

To prepare the pie filling, in a saucepan, mix contents of pouch & 3 cups (750 mL) cold milk of choice. 

Stir continuously over MEDIUM HIGH heat (for approximately 15 minutes) to prevent burn. When mixture comes to boil & begins to thicken, reduce heat to low and stir for 1 more minute.  

Remove from heat. Stir well 2 separate times over a 5-minute period. Product will continue to thicken as it cools. 

Pour mixture into 9” (23 cm) cool baked pie shell; refrigerate 3-4 hours before serving.

Once chilled, remove pie from refrigerator. Pipe whipped cream of your choice (hint: for a vegan version, search “Whipped Cream” on our site for a recipe) around the edges of the pie. Top with toasted coconut chips. Enjoy!