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Vegan Protein Coconut Pie - Creamy, Satisfying, and Easy to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 1 1/2 cups finely crushed vegan graham crackers or oat cookies; 1/4 cup melted coconut oil; 2 tablespoons maple syrup; pinch of salt
  • Filling: 1 (13.5 oz) can full-fat coconut milk; 1 cup unsweetened coconut milk beverage or other plant milk; 8 oz silken tofu (drained); 1/2 cup cane sugar or coconut sugar; 1/3 cup cornstarch; 1/4 cup unsweetened shredded coconut; 1–2 scoops (20–40 g) vegan vanilla or unflavored protein powder (pea or a pea-rice blend works best)
  • Flavor boosters: 1 1/2 teaspoons vanilla extract; 1/4 teaspoon almond extract (optional but great); 1/4 teaspoon fine sea salt
  • Topping: 1/2 cup toasted coconut flakes; dairy-free whipped topping or coconut whip (optional)
  • Equipment: 9-inch pie dish; blender; saucepan; whisk; spatula

Method
 

  1. Prep the crust. In a bowl, mix crushed crackers, melted coconut oil, maple syrup, and a pinch of salt. It should feel like damp sand and hold when pressed.
  2. Press and chill. Press the mixture evenly into a 9-inch pie dish, going up the sides. Use a flat-bottom glass for a firm, even layer. Chill 15 minutes to set.
  3. Optional: Bake for crunch. For a crisper crust, bake at 350°F (175°C) for 8–10 minutes. Cool completely before filling.
  4. Blend the base. In a blender, add full-fat coconut milk, plant milk, silken tofu, sugar, vanilla, almond extract (if using), and salt. Blend until smooth and silky.
  5. Add the thickeners. Sprinkle in cornstarch and protein powder. Blend again until fully combined with no lumps. Scrape the sides as needed.
  6. Cook the filling. Pour the mixture into a medium saucepan. Cook over medium heat, whisking constantly. After 5–7 minutes, it will thicken to a glossy pudding. Reduce heat if it starts to bubble aggressively.
  7. Finish with coconut. Stir in shredded coconut. Taste and adjust sweetness or salt to your liking.
  8. Fill the crust. Pour the hot filling into the cooled crust. Smooth the top with a spatula. It will begin to set as it cools.
  9. Chill to set. Cover lightly and refrigerate for at least 4 hours, preferably overnight, until firm and sliceable.
  10. Top and serve. Before serving, sprinkle toasted coconut flakes on top. Add dollops of dairy-free whipped topping if you like. Slice with a sharp knife, wiping between cuts for clean edges.