Coconut Custard Pie Recipe

Name: Coconut Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oat Pastry Piecrust, unbaked (page 78); 15 ounces regular firm tofu, drained; 12 ounces firm silken tofu; 1/4 cup canola oil; 1 cup light agave nectar; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons vanilla extract; 1/2 teaspoon lemon extract; 1/2 teaspoon sea salt; 1 cup unsweetened shredded coconut, soaked in 1 cup hot water for 15 minutes and drained

Servings: persons

Oat Pastry Piecrust, unbaked (page 78)
15 ounces regular firm tofu, drained
12 ounces firm silken tofu
1/4 cup canola oil
1 cup light agave nectar
2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon sea salt
1 cup unsweetened shredded coconut, soaked in 1 cup hot water for 15 minutes and drained

1
Preheat the oven to 350F.
2
In a food processor, blend the tofu, silken tofu, canola oil, agave nectar, lemon juice, vanilla extract, lemon extract, and salt, scraping down the bowl often, until very smooth.
3
This will take some time.
4
When the mixture is completely smooth, add the coconut and blend just until combined.
5
Spoon into the unbaked piecrust and bake for 30 to 35 minutes, until the tofu is set.
6
Remove from the oven and let cool to room temperature before refrigerating.
7
The pie gets firmer as it cools in the refrigerator.

151

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Oat Pastry Piecrust, unbaked (page 78), 15 ounces regular firm tofu, drained, 12 ounces firm silken tofu, 1/4 cup canola oil, and more.

Yes, Coconut Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Custard Pie

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