Lime Coconut Custard Pie
There are three parts to this pie….
Macaroons:
½ cup egg replacer  1tsp pure vanilla extract7 oz almond paste2 cups powdered sugar14 oz package sweetened flaked coconut
Preheat oven to 325˚. In a large bowl beat egg replacer and extract until firm but not dry. In a separate bowl beat almond paste, sugar and coconut until the texture of small crumbs. Gently fold mixtures together. Use a small ice cream scoop and drop into a greased mini muffin tin (small scoop with wire release works well). Place in frig 10 minutes or so to firm up if needed. Bake for 18 to 20 minutes, or until lightly browned and firm to touch. Allow to cool. With your hands, flatten each cookie and then place in a spring-back pan – line the entire bottom of the pan.~Key Lime Filling:
1 cup key lime juice 4 tablespoons agar agar1 cup raw sugar2 cup soy creamer
On medium heat, lime juice and agar to a boil while stirring all the while- add sugar…take off heat and stir to dissolve then cool completely.  Once cool, stir in creamer. You can speed up the process a bit to thicken by putting it in the freezer.Pour over the crushed macaroon crust. Smooth out. Refrigerate.~Nut Kreme: I love to use nuts to make kreme topping but they can be tricky.Soak 1cup nuts (my favs are hazelnuts or almonds) in 2 cups water , then process-beat in mixer with 1/2 cup agave syrup and a scraped vanilla bean, a pinch of salt, and adding more water as necessary until light and creamy.
You may also try this pastry kreme:
1/2 cup unbleached flour2 cups soy milk or rice milk (or nut milk)1/3 cup unbleached cane sugarpinch of salt1/4 cup lemon juice2 t. grated lemon zest1/2 t. vanilla In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened. Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute. Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top. Place the pastry cream in the refrigerator for several hours to cool completely. Layer the kreme over the lime filling. ~Cover the entire top with sweetened flaked coconut.  For fun, you can “torch” the top with a butane flame. Refrigerate.Serves 8.

Lime Coconut Custard Pie

There are three parts to this pie….

Macaroons:

½ cup egg replacer 
1tsp pure vanilla extract
7 oz almond paste
2 cups powdered sugar
14 oz package sweetened flaked coconut

Preheat oven to 325˚.
In a large bowl beat egg replacer and extract until firm but not dry. In a separate bowl beat almond paste, sugar and coconut until the texture of small crumbs.
Gently fold mixtures together. Use a small ice cream scoop and drop into a greased mini muffin tin (small scoop with wire release works well). Place in frig 10 minutes or so to firm up if needed. Bake for 18 to 20 minutes, or until lightly browned and firm to touch. Allow to cool. With your hands, flatten each cookie and then place in a spring-back pan – line the entire bottom of the pan.
~
Key Lime Filling:

1 cup key lime juice
4 tablespoons agar agar
1 cup raw sugar
2 cup soy creamer

On medium heat, lime juice and agar to a boil while stirring all the while- add sugar…take off heat and stir to dissolve then cool completely.  Once cool, stir in creamer. You can speed up the process a bit to thicken by putting it in the freezer.
Pour over the crushed macaroon crust. Smooth out. Refrigerate.
~
Nut Kreme:
 I love to use nuts to make kreme topping but they can be tricky.
Soak 1cup nuts (my favs are hazelnuts or almonds) in 2 cups water , then process-beat in mixer with 1/2 cup agave syrup and a scraped vanilla bean, a pinch of salt, and adding more water as necessary until light and creamy.

You may also try this pastry kreme:

1/2 cup unbleached flour
2 cups soy milk or rice milk (or nut milk)
1/3 cup unbleached cane sugar
pinch of salt
1/4 cup lemon juice
2 t. grated lemon zest
1/2 t. vanilla
In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened. Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute. Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top. Place the pastry cream in the refrigerator for several hours to cool completely.
Layer the kreme over the lime filling.
~
Cover the entire top with sweetened flaked coconut.  For fun, you can “torch” the top with a butane flame. Refrigerate.
Serves 8.

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    Vegan Lime Coconut Custard Pie
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