From Veganomicon: The Ultimate Vegan Cookbook, makes one, regular-sized pie crust.
1/2 cup unsweetened shredded coconut
1 3/4 cups graham cracker crumbs
2 tbsp sugar
3 tbsp coconut oil
4 tbsp soy milk
Preheat oven to 350. In a bowl, combine coconut, graham crumbs and sugar. Add coconut oil, and toss to combine. Add soy milk, one tablespoon at a time, stirring with your hands until mixture holds together when you give it a squeeze. Press the crumbs into a 9-inch pie plate, forming a crust. Bake 12-15 minutes, until golden brown. Set aside to cool.
Banana coconut cream pie
From Veganomicon: The Ultimate Vegan Cookbook, makes one delicious pie. The custard part of this recipe also makes a great pudding - make it without the pie crust, and pour into bowls, and let cool for 2 hours in the fridge.
1 cup soy milk
2 tbsp cornstarch or arrowroot powder
1/2 tsp agar powder
1 (14-oz) can of coconut milk
1 tbsp lemon juice
1 cup sugar
1 1/2 tsp vanilla extract
pinch of salt
3/4 cup unsweetened, shredded coconut
1 graham cracker crust (previous recipe)
In a small bowl, whisk together 1/2 cup of soy milk and the cornstarch. Set aside. In a heavy-bottomed pot, whisk together the other 1/2 cup soy milk and agar powder. Bring to a boil, stirring constantly. Let it boil for 1 minute, then reduce heat to medium low. Give your soy-cornstarch mixture another whisk (the cornstarch will have settled), and pour it into the pot in a slow, steady stream, all the while whisking constantly. Add coconut milk, lemon juice and sugar, and cook over medium-low heat for another 5 minutes, stirring constantly, until mixture has thickened. Remove from heat and add vanilla, salt and coconut.
Slice two bananas, and arrange slices in the bottom of the cooled pie crust. Pour custard on top. Let pie cool at room temperature for 15 minutes, then transfer to fridge. Leave the pie for at least 2 hours to set. Before serving, slice the other banana, and arrange slices on top. I added some shaved chocolate for fun.