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by Alea Milham
A few months ago my husband went grocery shopping for me. I had asked him to pick up Silk Almondmilk, but he accidentally picked up Silk Coconutmilk instead. He felt bad when he realized his mistake and offered to go back to the store to exchange it. However, I decided it would be the perfect opportunity time to try Silk Coconutmilk.
My kids and I enjoyed with the taste of the Silk Vanilla Coconutmilk. It is seriosuly delicious! It has a rich vanilla flavor with a hint of coconut. Silk Coconutmilk also has a creamy, smooth texture which makes it perfect for cooking and baking. I have used it in cookies, cakes, puddings, and pies and have been pleased with the results.
It is easy to get stuck in a rut and buy the same foods out of habit. I am so glad that we discovered Silk Coconutmilk by accident. If you would like to try it, you can use this coupon to save $1.00 off your purchase of a half gallon of Silk Coconutmilk. You might just discover a new dairy-free milk substitute. Be sure to subscribe to receive more coupons from Silk!
German Chocolate Pie with Coconut Pie Crust
I wanted to create a naturally gluten-free and dairy-free pie for my family, so I decided to make German Chocolate Pie using Silk Vanilla Coconutmilk in place of dairy and using coconut to create a delicious gluten-free crust for the pie.
To make a coconut pie crust all you have to do is combine shredded coconut with coconut oil and press it into a greased pie pan.
You can use your hands or a measuring cup with a flat bottom to press the coconut mixture into place.
The filling is made by combing cocoa powder, shortening, egg yolks, sugar, vanilla, and Silk Coconutmilk.
The key to creating a smooth pie filling is whisking it constantly while cooking it on the stove.
To make the topping for your German Chocolate Pie, combine egg yolks, brown sugar, coconut oil, vanilla, Silk Vanilla Coconutmilk and cook it until it thickens. Then add shredded coconut, and pecans.
The topping will need to cool for about 30 minutes before you can place on the chocolate pie filling. Allow the pie to chill for an additional hour before serving.
Would you like to try cooking with Silk Coconutmilk? Check out all these delicious Coconut Recipes on Pinterest!
German Chocolate Pie Recipe
Ingredients:
Crust Ingredients:
- 2 cups sweetened shredded coconut
- 1/4 cup coconut oil or dairy-free margarine, softened to room temperature
German Chocolate Pie Filling Ingredients:
- 3/4 cup cocoa powder
- 1/4 cup coconut oil or shortening
- 1/2 cup + 1 tablespoon sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups Silk Coconutmilk
Topping Ingredients:
- 2 egg yolks
- 1/2 cup brown sugar
- ½ cup coconut oil (or dairy-free margarine)
- 1/2 teaspoon gf vanilla
- 2/3 cup Silk Coconutmilk
- 1 1/2 cups shredded coconut
- 1 cup finely chopped pecans
Directions:
Pie Crust Directions:
- Preheat oven to 350 degrees and grease a 9 inch pie dish.
- In a medium bowl, combine coconut and coconut oil.
- Press coconut mixture into a pie shell until evenly distributed.
- Bake at 350 degree for 10 – 12 minutes or until the edge begins to turn a golden brown.
Pie Filling Directions:
- In a medium sauce pan, combine cocoa powder, coconut oil, sugar, egg yolks, vanilla, and Silk Vanilla Coconut milk.
- Place over medium flame and use a whisk to thoroughly combine the ingredients as the coconut oil melts.
- Whisking constantly, bring the mixture to a boil. Cook for 2 more minutes while constantly whisking.
- Remove from heat and pour into crust.
German Chocolate Topping Directions:
- Combine the egg yolks, sugar, coconut oil (or diary-free margarine), vanilla and Silk Coconutmilk in a medium sauce pan.
- Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
- Remove from the heat and add the coconut and pecans.
- Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled pie filling.
Place the pie in the refrigerator for at least an hour to let it finish cooling.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
About Alea Milham
Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.
