Vegan Chocolate Coconut Cream Pie

• Vegan

• Canned Goods

  • 1 19 oz can Mae ploy coconut milk

• Baking & Spices

  • 3/4 cup Chocolate chips, dairy-free
  • 2 tbsp Cornstarch, organic
  • 1/4 cup Sucanat

• Oils & Vinegars

  • 8 tbsp Coconut oil

• Snacks

  • 1 1/2 cup Graham cracker crumbs, finely ground

Found on eatingrichly.com

Description

Directions

• Preheat oven to 350 degrees.
• In a medium bowl, mix graham cracker crumbs with coconut oil. Press into the bottom and up the sides of a pie pan.
• Bake for 8-10 minutes until golden brown.
• Pour all but 1/4 cup of the coconut milk into a medium pot. Add chocolate chips and sucanat. Heat on high, stirring constantly until chocolate is completely melted.
• Using a fork, whisk the cornstarch into the remaining 1/4 cup of coconut milk until smooth. Stir this into the chocolate coconut milk and continue stirring on high heat until it begins to thicken. Remove from heat.
• Pour coconut filling into crust. Let cool, then refrigerate at least 3 hours before serving.

Nutrition