Low Sodium Vegan Coconut Custard Pie

Total time4 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the custard

2 cans (13.5 oz each) full-fat coconut milk
¾ cup organic cane sugar
¼ cup cornstarch
1 ½ tsp agar-agar powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp vanilla extract
¼ tsp ground nutmeg
¼ tsp ground turmeric

Instructions

1
In a large mixing bowl, whisk together the flour and salt for the crust. Add the cold vegan butter cubes and use your fingertips to press them into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, gently press it into the bottom and sides, and trim any overhang to about 1 inch. Fold the edge under itself and crimp as desired. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.

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