Coconut Confetti Ice Cream Pie

This is my first big pie that I have tried to make and I am really proud of myself for the way it turned out! :) This pie will probably need to be frozen overnight so make sure you plan making it in advanced (I always forget to do that when experimenting!)

I had soooo much coconut milk leftover from previous recipes and decided that I should make a vegan coconut cream pie with it. I looked up a recipe for coconut cream pie

In the recipe I have added raspberries to the ice cream base, but you can't see this in the pictures! This is because I made this pie without them, however I put the raspberries on the top of the pie purely for visual effect when taking the photos and when I tried them with the pie they tasted REALLY good with it. So I have added them to the recipe as I think they make the pie even better!

Ingredients 

For the Base 

• Cookie dough truffles recipe 

For the Ice cream 

• 4 frozen bananas 
• 50g of frozen raspberries 

For the Coconut Cream 

• The non liquid part of a full fat coconut milk can (1 can)
• 1/2 packet of silken tofu 
• 1 tbs of cocoa powder 
• 1 tbsp of maple syrup/ honey (can substitute 1/2 packet of stevia but I prefer with maple syrup) 
• 2tsp of egg replacer 
• 1tsp of vanilla extract 
• 1 tbs of corn flour
• Optional: 1 - 2 tbs of desiccated coconut 

Optional: Toppings such as chocolate sauce (use the chocolate syrup recipe from the frappuccino recipe), raw cacao nibs, desiccated coconut, frozen raspberries 

Method 

1. Pour the contents of the full fat coconut milk into a bowl and put in the fridge uncovered. Leave in their for an hour. The top should get very thick. Only use this part for the recipe and throw away the liquid left at the bottom. 
2. To make the base omit the desiccated coconut from the cookie dough truffles recipe and don't make the dough into separate balls. Press the dough into a pie dish, I would suggest the crust be quite thick so use the whole recipe. 
3. Then, in a high powered blender (like the vita mix) blend the banana and raspberries until the consistency of ice cream. Fill the bottom of the pie with the ice cream and place in the freezer while making the cream. 
4. In a blender blend the silken tofu. Then with a electric whisk, whisk together all ingredients until they are completely blended together. 
5. Pour the cream into a saucepan on a low heat and keep stirring until boiling point. The cream should get a bit thicker. Take off as soon as it starts to boil. 
6. Put the cream into the fridge to cool down (I'd leave it for half an hour) 
7. When the cream has cooled pour it over the ice cream layer and freeze for a minimum of 3 hours. Put toppings on. 
8. When ready to serve make sure you thaw the pie for around 20 - 30mins before cutting into slices . Enjoy!