Coconut Cream Pie

I haven't dabbled in pie very much.  This is because I HATE making pie crust.   But give me a good graham cracker crust and it a whole new world of possibilities.

So I'm super excited that my new Sticky Fingers Cookbook has tons of pie recipes that all call for a simple crust of graham crackers, sugar and Earth Balance.

Maria gives it two thumbs up.

Considering coconut cream pie is the only way Robert will eat coconut, it seemed like a natural starting point.  The recipe is very simple. Coconut milk, sugar and cornstarch for the custard, and then coconut whipped cream and toasted coconut on top.  I'm particularly excited about the coconut whipped cream. I know most recipes call for separating the coconut cream by chilling the can overnight.  But I didn't have time so I just whipped the whole coconut milk.  AND IT WORKED.  Truthfully, it was a little too loose for a pie topping but would be fantastic with berries or on top of ice cream.  The pie was good.  Next time I might add about 1/2 recipe more of the custard filling and make the whipped topping stiffer.  But all in all, it was worth the calories.