Vegan Tropical Coconut Pie
Indulge in a mouthwatering vegan delight with this luscious Tropical Coconut Pie recipe. Enjoy a perfect combination of sweet crushed pineapple and creamy coconut, all nestled in a flaky pie crust. This vegan twist on a classic dessert will transport your taste buds to a tropical paradise!
ingredients
- 2 (8 or 9-inch) unbaked pie shells
- 1 small can crushed pineapple
- 1 small can coconut cream
- 1/2 cup vegan margarine
- 2 cups granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional for topping)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a saucepan over medium heat, melt the vegan margarine.
- 3.
Stir in the sugar, cornstarch, vanilla extract, and salt until well combined.
- 4.
Drain the crushed pineapple, reserving the juice, and add the pineapple to the saucepan.
- 5.
Slowly pour in the coconut cream and mix well.
- 6.
Gradually add the reserved pineapple juice while stirring continuously to achieve a smooth consistency.
- 7.
Cook the mixture on medium heat until it thickens, stirring constantly. Remove from heat.
- 8.
Pour the mixture into the unbaked pie shells, dividing evenly between the two shells.
- 9.
Sprinkle shredded coconut on top if desired.
- 10.
Place the pies onto a baking sheet and bake for 35-40 minutes, or until the crust turns golden brown.
- 11.
Remove from the oven and let the pies cool completely before serving.
