1 1/2 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup coconut oil
3 tablespoons vanilla soy milk
1 cup silken tofu
1/4 cup coconut oil
1/2 package Sour Supreme vegan sour cream (about 6 oz, or 1 cup volume)
1/2 cup margarine (unsalted)
1 egg equivalent (flax seed derived)
6 tablespoons sugar
1/4 cup flour
1 teaspoon vanilla
1/4 cup orange juice
1 cup shredded coconut
1 8oz. can mandarin oranges, drained
low sugar apricot jam (optional topping)
Preheat oven to 425 F.
Mix together all crust ingredients, press into 9-in pie pan. Extend crust to the sides of the pan, also. Bake for 10 minutes. take out, and set aside. Reduce heat to 360 F. Cool pre-baked crust for 15 minutes (make filling).
Combine all ingredients listed above up to and including the 1/4 cup flour:Mash together by hand first, to make banana small. Then beat, starting with lowest setting and increasing to fastest setting. Fold in the vanilla and orange juice, then beat again. Fold in the coconut and mandarin oranges. Pour into the cooled crust.
Bake at 360 for 45 minutes, then turn off oven and let pie stay in oven for 1 hour. Take out, cool for another hour, on the kitchen counter, covered.
Refrigerate. May be eaten at any time, best after refrigeration (because its more refreshing!)
I didn't make any topping for it, but low-vegan sugar apricot jam tastes well with it.