For the Crust and Filling
For the Pie Crust
Prepare the vegan pie crust recipe to step 7.
Preheat oven to 180°C (356°F).
Blind-bake the crust: Line the chilled pie shell with foil or baking paper making sure to cover the edges so they don't burn. Fill with pie weights or dried beans and then pop the shell in the oven to bake until lightly browned, about 20 minutes. Remove the foil or baking paper (and the weights) carefully and continue to bake the crust until it is a deeper brown and there are no raw patches in the crust - around 5 minutes. Remove from the oven to cool completely.
For the Filling
To make the filling, put the coconut milk in a small saucepan. Fill the empty coconut milk can with soy milk and add the milk to the saucepan and stir in the sugar and vanilla.
Bring the mixture to a soft boil over medium heat before turning the heat right down to a simmer.
Spoon by spoon, whisk the cornflour in to the mixture - it will begin thickening.
When thick, add the shredded or desiccated coconut and stir for 1 minute.
Take the mixture off the heat and stir in the salt and set aside to cool.
To Assemble the PIe
When filling is cool pour it in to the pie shell. Cover with cling wrap and set in the fridge for at least 2 hours or overnight.
When set, slice the bananas and lay out over the top of the filling.
To make the coconut whip, take the coconut milk from the fridge and turn it upside down for a few minutes. Open the can and pour out the thinner coconut water.
Spoon the thick coconut "cream" from the can in to a chilled bowl. Add the icing sugar and vanilla and whip until soft peaks.
Spoon the coconut cream on to the pie.
In a dry pan, lightly toast the coconut flakes on low heat until just toasted and sprinkle over the top of the pie to serve.
Calories: 584kcal | Carbohydrates: 54g | Protein: 8g | Fat: 39g | Saturated Fat: 34g | Sodium: 338mg | Potassium: 434mg | Fiber: 4g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 6mg
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