Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe comes from veganyumyum.com I haven't tried it. For the coconut milk make sure that you chill the canned milk in the fridge and then drain the liquid from the can and only use the separated fat. You can do this by punching a hole in the bottom of the can, drain and then open the opposite end and scoop out the fat. Do this on both cans!

Ingredients Nutrition

Directions

  1. Crust.
  2. Preheat oven to 250Fº. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling.
  3. Filling.
  4. Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate.
  5. Coconut Cream Topping.
  6. Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold!
  7. A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color. I wish I had a little sprig of mint for a extra little visual flair, but oh well!