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Coconut Lime Pie w/ Whole Wheat Oat Crust

What you need: 

Pie Filling:
2 1/2 cups fresh shredded coconut
3 1/2 tablespoon lime zest
1 cup raw sugar
1/4 cup lime juice
1 tablespoon vanilla
1 tablespoon agave nectar
1/2 teaspoon salt
1/4 cup cornstarch
1 cup non dairy milk (coconut or 1/2 coconut 1/2 vanilla soy)
Crust:
1/4 cup vegan margarine
1/4 cup water
3/4 cup ground oats
1 heaping tablespoon ground flax seeds (optional)
1/2 cup whole wheat flour

What you do: 

Preheat oven to 425F. Mix the dry ingredients for the crust. Cut in the margarine and add the water to the dry. Knead until blended and smooth, then roll out on a generously floured surface to fit the size of your pie pan. You can also just use an unbaked store bought vegan pie crust. Put the crust in the freezer while you prepare the filling. Mix everything for the filling together, except for the cornstarch and milk. Blend the cornstarch and milk together until smooth. Add that to the rest of the filling ingredients and mix well. Pour the filling ingredients into the chilled pie shell and bake for 60 minutes. Cover the edges with foil if they begin to brown too quickly. Cool on a wire rack until completely cool (or else it may be a little runny), slice and serve. Enjoy! :)

Preparation Time: 
1 hour, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I was rather surprised when I had everything to make this except the lime zest. I had a TON of coconut leftover from my sister's birthday.

I really liked this, but you definitely have to be a coconut fan. Mine ended up being rather dry, but I think that was because of a few things (my fault): 1 c. of the coconut was dried and I've never used it before (should have soaked it in the milk or lime juice, drained and remeasured the liquid) and I forgot that our oven runs hot and it was overcooked. I should have checked it after about 45 minutes.

I really, really love this crust. My mom is the pie baker in the family and has tried multiple times to show me how not to get tough pie crust. I still end up with roofing shingles.  ;D This could have used about 1/4 tsp. of salt mostly because my mom always added salt to pie dough, even for sweet pies (sweet pie crust is weird to me.) I didn't exactly know what ground oats were (ground whole oats? Oat flour?) so I just took approx. 1 c. of old fashioned oatmeal and ran it through my blender. It came out to be 3/4 c. and seemed to work just fine. I really love the fact that there is no white flour in here, although next time I may add 1 tsp. up to 1 TBS. of extra water depending on how dry the weather is.

By far this is my new favorite pie crust and I've tried a few this week from Vegweb. It's really easy to work with, I just roll it out between two pieces of plastic and it works wonderfully. I also really like the flax seed addition as well.

Thanks for the recipe!

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