Coconut Lemon Pie
From our friends at Exploits of a Vegan Wannabe
Submitted to VegWeb By VermillionOnion and modified by S. Duquet
Shortbread Crust Ingredients:
- 1/2 C Let's Do Organic Coconut Flour
- 1/2 C unbleached flour
- 1/2 C powdered sugar
- 1/2 C melted margarine
- 1/4 tsp lemon extract
- 1/2 C cornstarch
- 1 (14 ounce) can Native Forest Coconut Milk + 1/2 can water
- 3/4 C raw granulated sugar
- zest of 3 lemons
- juice of 1 lemon
- 2 tsp lemon extract
- 2 C Let's Do Organic Coconut Flakes for garnish
- Preheat oven to 325 degrees F.
- Mix together the flour, powdered sugar, and melted margarine with a fork. Press this mixture into a 9″ pie pan, using your fingers to push it out to the edges and up the sides. Poke the crust with a fork several times to prevent bubbles while baking. Bake for 20 to 25 minutes, or until the crust is slightly browned on the edges. Let cool on a rack.
- For filling, put the cornstarch into a sauce pan and wisk out any lumps or large pieces. Add 1/2 the coconut milk and whisk until smooth, then add the remaining coconut milk, water, sugar, lemon zest, juice and extract.
- Bring the mixture to a boil slowly over medium-high heat, whisking frequently until thickened, 10 to 15 minutes.
- Pour the filling into the pre-baked pie crust and let cool for 5 to 10 minutes then refrigerate for several hours. The filling will set up almost like jell-o.
- For garnish, put unsweetened coconut flakes on a pan in a single layer. Spritz with lemon extract then bake in a 325 degree F oven until lightly browned. Check and mix coconut frequently so it browns nicely.
- Pile perfectly browned and lemon scented coconut on top of chilled pie. Cut and enjoy.
