Chocolate Coconut Macadamia Pie
Adapted from Pies and Tarts with Heart by Dynise Balcavage.
For the crust:
2 cups roasted macadamia nuts ( I have also made this with pecans when I didn’t have macadamia nuts)
2 tablespoons sugar
1/4 teaspoon salt unless your nuts are already salted
3 tablespoons vegan butter; you can also use coconut oil.
Up to 2 tablespoons non-dairy milk
For the filling:
2/3 cup dried, unsweetened coconut flakes or shreds
1 cup non dairy cream cheese (I always use palm oil free)
3/4 cup sugar
1 1/2 tablespoons flour, gluten-free is perfectly fine
2 teaspoons coconut extract or vanilla, if you can’t find the coconut
1/4 teaspoon salt
1/4 cup coconut milk from the can (light works well)
1 cup nondairy chocolate chips (I use Equal Exchange)
Preheat the oven to 325.
To make the crust: Use your food process to process the nuts, sugar, and salt until almost flour like in consistency.
Pulse in the vegan butter or coconut oil. You don’t have to wash the processor out at this point. The dough ought to hold together so if it doesn’t add small amounts of milk, until it does. Press into a pie pan. It helps to have slightly floured hands to do this.
To make the filling: Process all of the filling ingredients until creamy.
Pour the chocolate chips into the crust and even them out. Pour the creamy filling over them, and smooth with a spatula. Bake for 45 to 55 minutes, or until the top is just starting to turn golden and the creamy filling is wobbly but holds together. It will firm up as it cools.
Let cool completely at room temperature before refrigerating overnight.
– Linda Nelson