Eggless Coconut Cream Pie Crust Recipe

Yesterday was an unbelievable X-Mas! I was so tired as me and my husband rescued 4 orphaned kitten just near to neighbor's houses. I love animals. I have 4 sweet tortoises and 4 cute little turtles. However I was feeling in X-Mas mood though our responsibilities have increased with those sad baby kittens, their sweet voices just melt in our hearts and we love animals so much! They are our babies. 

Yesterday we were too busy and forgot to buy our X-Mas food stuffs. Thinking how to celebrate, there were some homemade coconut milk  and homemade coconut oil which I made and kept in fridge. Also some leftover homemade dehydrated coconut powder when I made coconut flour  and it was lying in an airtight bowl in the cupboard.

So I decided to make something new, unusual but absolutely delightful! An easy fluffy and delightful coconut cream pie crust garnished with some dehydrated coconut powder and colorful tutti frutti.

Grabbing a slice was a real pleasure.

My house was full with the tempting smell of coconut

Hmm I just love the coconutty cream inside the pie crust!

Pie crust ingredients :

1 ½ cup plain flour

1/2 cup + 3 tbsp chilled margarine

1/3 cup of chilled coconut milk or any other milk can be used

Coconut cream filling ingredients :

3/4 cup coconut milk

1/2 cup flour

1 tsp vanilla essence

1 tbsp solid coconut oil (coconut fat)

3/4 cup brown sugar or white sugar also can be used

Method --

Use heavy saucepan or any thick recipient to prevent burning. Bring coconut milk to boil on medium to low heat

Sift flour and brown sugar then add to milk. Keep stirring until it thickens. Turn off heat. Be careful not to overcook as it burns really fast!

At this stage, let cool for a while. Add coconut oil, vanilla and blend all the mixture.

Scrap the sides and blend again until fluffy and creamy. Refrigerate for 3 hours.

Now in the mean time, let's prepare our pie crust!

Mix all dry ingredients

Add coconut milk and stir

Keep stirring and knead into a soft dough

I prefer silicone bakeware for mostly molding pie, cakes or macaroons. They are the best nonstick and you can ensure that your pie will not break

Place the dough in the middle

Flatten and spread it. Press all around the sides with your fingers

Bake in preheated oven for 35 - 40 minutes on 180 degrees C or until it is crunchy and golden brown. Let cool and unmold.

Let the pie crust cool completely before adding the coconut cream

Sprinkle some dehydrated coconut powder

Add some colorful tutti frutti and keep in fridge

Enjoy your coconutty pie crust

It stays well in refrigerator 

Have a sweet bite!