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/butter and press into a pie pan. Chill for at least 30 minutes.
Make the pudding by whisking non-dairy milk, sugar, cornstarch, vanilla extract, and salt in a saucepan over medium heat until it thickens, then cool in the fridge for 30-45 minutes.
Whip the solid portion of the chilled coconut cream and milk with powdered sugar and optional butter extract until light and fluffy, then chill.
Combine the chilled pudding and whipped coconut cream mixtures until well mixed, then pour into the chilled crust.
Top with crushed cookies and optional 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

0.1mg