Recipe: Vegan Dirt Pie

Ingredients

1 cup non dairy milk
3–4 Tablespoons fine cane sugar
1 ½ Tablespoons cornstarch
1 ½ teaspoons vanilla extract
1 pinch salt
1 can coconut cream (chilled)
2 cans coconut milk (chilled)
½ cup powdered sugar or raw sugar
½ teaspoon butter extract (optional)
21 pieces gluten free chocolate vanilla creme cookies or dark chocolate cookies (crushed)
1 handful dark chocolate chips (optional)

Prepare the crust by pulsing the cookies in a food processor until crumb-like, then mix with melted oil or butter and press into a pie pan.
Chill the crust in the fridge for at least 30 minutes.
Make the pudding by whisking non-dairy milk, sugar, cornstarch, vanilla, and salt in a saucepan, then simmer and cool in the fridge for 30-45 minutes.
Prepare the coconut whipped cream by whipping the solid coconut cream and milk with powdered sugar and vanilla until light and fluffy, then chill.
Fold the pudding into the whipped coconut cream until combined.
Pour the filling into the chilled crust and spread evenly.
Crush the additional cookies and sprinkle on top along with chocolate chips.
Freeze for 20 minutes before serving or refrigerate until ready to eat.

Servings

9 slices

Calories

270

Total fat

18.5g

Total carbohydrates

26.4g

Total protein

1.5g

Sodium

52.8mg

Cholesterol

0mg