Chocolate-Coconut Pudding Pie
For my second of my 52 desserts/baked goods projects this year I decided to make a pie. I was just sitting on the couch, minding my own business when I suddenly popped up and declared I was going to make a pie! Around the holidays I saw a package of 2 frozen vegan pie shells at Whole Foods and never used them. This was the perfect opportunity to use at least one of them.
I started by pre-baking the pie shell. They didn’t come with any cooking instructions at all so I just put one in a 350 degree oven until it looked cooked which took over 20 minutes. Then I mixed together a quick mix of pudding ingredients: coconut milk, splash of almond milk, cocoa powder, arrowroot powder and sugar. Whisked it over a medium flame until it was nice and thick. Took it off the flame and added some vanilla and chocolate extract. Poured the pudding into the pre-baked pie shell and let it all cool for a few minutes before putting it in the fridge to cool completely overnight.
A slice o’ pie with some whip
The next day I whipped up some MimicCreme Healthy Top to go with the pie. I’ve never used this stuff before and I was very pleased with it. All I did was put it in the fridge to chill and then whipped it up like you would whipped cream. It was perfect. It wasn’t overly sweet, which went over well with my husband, and it was delicious. I will definitely buy this again if I ever find it again.
The pie was also delicious. My only issue was that it was a bit soupy. I’ve made it before without that problem so I’m not sure what happened this go around. Its something I’ll look into very soon since I have another pie crust waiting to be used.