Here’s a diner classic made right in your kitchen with Earth Balance® Coconut Spread, which makes a perfectly crisp-tender graham cracker crust and ultra-creamy coconut filling.
13 Graham Crackers (to make 1 ½ cups crushed)
3 Tbs. Raw Cane Sugar
Pinch of Salt
¼ Cup Melted Earth Balance® Coconut Spread
½ Cup flaked coconut
1 7oz. can vegan whipped topping
2 ½ cups sweetened light coconut milk
½ cup raw cane sugar
1/3 cup cornstarch
½ tsp. salt
1/3 cup finely shredded coconut
2 Tbsp. Earth Balance® Coconut Spread
2 Tbsp. vanilla extract
2 Tbsp. coconut extract
Preheat oven to 350 F.
Place graham crackers in a plastic ziplock bag and crush using a rolling pin.
Place crushed graham crackers in a bowl and stir in sugar, salt,and melted Earth Balance® Coconut Spread.
Press graham cracker mixture into a 9-inch pie pan, making sure the bottom and sides are covered. Bake 10 minutes. Remove from oven and allow to cool. Keep oven at 350 F.
Place flaked coconut for the topping on a baking sheet and toast in oven 4 to 5 minutes, until golden brown. Remove from oven and set aside.
Whisk together coconut milk, sugar, cornstarch and salt in a saucepan. Bring to a boil over medium heat, then turn down to a simmer, stirring continuously until the mixture beings to thicken, about 5 to 7 minutes.
Once the mixture is thick, stir in the shredded coconut, Earth Balance® Coconut Spread, vanilla extract and coconut extract.
Spoon filling into cooled pie crust, cover with foil and chill for at least one hour.
Top the pie with vegan whipped topping and toasted coconut.
What is your favorite diner style pie? Tell us about it in the comments below and you could win today’s Everyday Giveaway for FREE Earth Balance® products!