Tuesday, March 18, 2008

Coconut Cream Pie with Chocolate Sauce

Claudia Gertsch found this delightful dessert on Veria, and healthy living tv show that has a great healthy cooking show called Naturally Delicious. Here's the recipe she found and has used a couple times already:

This has got to be one of the most popular desserts we make each day. It is a tofu-based pie, but you’d never know it since the texture is so creamy. The sweetness from the coconut is very appealing, too. Be sure to make a high-standing rim of crust to hold the generous amount of filling for this pie. Although the filling will move slightly in the center when done, as the pie cools the filling will become firm and creamy.

Serves 8

2 (12.3-ounce) containers vacuum-packed extra-firm silken tofu (such as Mori-Nu)
1 cup maple sugar
3/4 cup unsweetened coconut milk
3/4 cup unsweetened shredded coconut
1/3 cup canola oil
3 tablespoons arrowroot
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon sea salt
oat pastry crust
chocolate sauce


Position the rack in the bottom third of the oven and preheat the oven to 350°. Blend the tofu, maple sugar, coconut milk, 1/2 cup of shredded coconut, oil, arrowroot, vanilla and almond extract in a food processor until smooth and creamy. Pour the coconut mixture into the baked pie crust.

Bake for 25 minutes. Sprinkle the remaining 1/4 cup shredded coconut over the pie. Continue baking for 15 minutes, or until the coconut is golden and the filling is set around the edges but still moves slightly in the center when the pie dish is gently shaken. Transfer the pie to a rack and cool completely. Cover the pie and refrigerate until cold. Cut the pie into wedges and transfer to plates. Drizzle the chocolate sauce over, and serve.

The pie will keep for one-day, covered and refrigerated.

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