This had to happen. It was inevitable. With all of the vegan coconut whipped cream I have been whipping up lately pie had to happen.
Have you ever made homemade chocolate ganache? It is very simple and something you need to do asap…
Between the coconut whipped cream and the chocolate ganache you might have a hard time actually making the pie.
This pie could not be simpler to prepare ~ the issue lies in how much self control you have with your spoon.
You might alternately swap between spoonfuls of whipped cream and ganache while you are waiting for the crust to cool.
For that very reason you might want to make a double batch of each.
Gluten free, Paleo and people on grain free diets can eat this pie too. Your welcome. So can the vegan folks.
Nut lovers you are in luck too!
The great thing about this whipped cream is it tends to stay really sturdy even at room temperature.
This all depends on how thick your coconut milk is to begin with. Experiment with different brands as they vary greatly. Trader Joe’s full fat coconut milk has been the thickest I have used so far.
The almond crust in this my favorite.
What is your favorite kind of pie? Will you be baking any for the holidays?
Coconut Cream Pie Recipe Links
- Chocolate Coconut Cream Pie Aida Mollenkamp
- Coconut Cream Pie Smoothie Averie Cooks
- Coconut Cream Pie with Meringue a new bloom
- Coconut Milk Ice Cream Pie The Whinery
- Tom Douglas’ Coconut Cream Pie Branny Boils Over
- Two-Bite Coconut Cream Pie Dessert For Two