Tuesday, May 25, 2010

Emily's Kitchen in Seattle: A New Twist on Coconut Cream Pie

I feel bad having not contributed a blog entry in about a month. I started a "cleanse" that allowed me some fun foods, but nothing worth writing about. Then I sort of fell of the recipe wagon and made all sorts of things without recorded measurements, which I also didn't feel comfortable sharing with those less adventurous cooks, lest one of my beloved meals turn into someone else's disaster.

I think I can share this creation in good faith. It's a "creamy coconut pie" recipe from a vegan cookbook that I adapted. I was struggling between wanting to make a cheesecake for a lunch gathering and my values, which are intuitively opposed to the entire idea of cheesecake. But would a vegan tofu pie really impress the people I was invited to eat with? These are really good cooks. How could I risk possibly showing up with a bland, watery pie?

The solution: Replace one cup of tofu with one cup of cream cheese. Bonus: replace the graham cracker crust with a nut crust for the gluten-free people popping up all over the place. I have to say, the result is pretty darn divine.

No-heart-failure-and-even-less-guilt Coconut Cream Pie

1 cup soft tofu (I believe soft or firm tofu is best - silken can be too squishy)
1 cup cream cheese - or tofutti to keep it dairy free
2 tsp. vanilla extract
1/2 tsp. salt
1 1/4 c. sugar
2 c. plus 1/4 c. unsweetened shredded coconut

Pie crust:
Use a graham cracker crust
1 c. pecans or walnuts
1 c. pitted dates
1/4 tsp. sea salt
1 tsp. cinnamon
a smattering of sugar for that graham cracker touch, optional

Preheat oven to 350

For the nut crust:
Combine all ingredients in the food processor and process until blended.
Press contents evenly into a spring form pan (or a pie pan).

For the pie:
Combine all ingredients, except for the 1/4 c. coconut, in the food processor. Mix until smooth.
Pour into the crust and bake for 15 minutes.
After 15 minutes, sprinkle remaining 1/4 c. coconut on top of the pie.
Bake for 10 more minutes.
Refrigerate until it's time to serve.

If you have leftover filling, you can use it like cream cheese frosting or just eat it with a spoon!

1 comment:

  1. Looks great! Thanks for sharing. I'm a big fan of coconut & cheesecake recipes (see Sasha's coconut cupcakes & Thomas Keller cheesecake), and this seems to blend both into a healthier version.


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