I had to scratch the idea of coconut cream pie and just go with a coconut pie for this one. I will continue to work on the coconut cream pie at a later date.
This is a wonderfully fatty, melt in your mouth pie that goes great with just a touch of chocolate and a side of fresh fruit.
1 1/2 cup coconut cream
1/4 cup Earth Balance
3/4 cup sugar
2-3 Tablespoons Corn Starch
1 tsp. coconut essence or extract
1/2 tsp. vanilla
Heat the coconut cream in a sauce pan over medium-low heat until liquid.
Take out a few tablespoons and mix with the cornstrach in a separate bowl until fully mixed. Make sure the coconut is not too hot or else you'll get lumps in your corn starch.
Add the sugar to the warming coconut cream and stir constantly until well dissolved.
Add cornstarch mixture and earth balance and stir or wisk constantly for about 5-10 minutes until the mixture thickens.
Turn off heat and add flavors wisking as the mixture cools.
Pour into your favorite crust. I went with a chocolate cookie crust.
Let sit in the fridge for 2-8 hours until firm.
1 cup soaked cashews
1/4 cup coconut milk or cream
1 Tablespoon maple syrup
2 Tablespoons sugar
1 teaspoon vanilla extract
Soak 1 cup of cashews in some warm water for about 1-2 hours.
Blend cashews in a food processor until course. Add coconut cream and let mix until starting to smooth.
Add the remaining ingredients and process until smooth. You may need to add more liquid to get the correct thicken you want.
Spread a bit of coconut cream on a plate, place the piece of pie on top, drizzle with a chocolate ganche and serve. Serve again and again.