Eosinophilic Esophagitis Friendly Vegan Coconut Custard Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- 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
- 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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