Vegan MoFo VIII, Day 7: Key Lime Coconut Cream Pie

Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen (page 164)

And, the first full week of MoFo comes to an end.  I think that deserves a piece of pie!  With tropical storms looming all around Baja and Southern California, I figured a Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! would fit the bill nicely.

So many times I have been asked, "Which one of your books do like the most?" and like a good mommy, I reply, "That's like asking me to choose which child I love most."  But, I will let you in on a little secret...it's this one.  This was the first time I did a book that did not utilize ANY store bought substitutions, like mayo, or cream cheese.  Everything in this book is made from scratch, and it is really representative of how I love to cook and eat.

Strawberry Rhubarb Frozen Cheesecake Pie

Springtime and Strawberries go hand in hand, no doubt. There are endless ways to enjoy these tasty little fruits. I so enjoy pairing them with rhubarb, and this pretty pink pie makes great use of the combo!

This is sneak preview recipe from the upcoming 500 Vegan Recipes cookbook by myself and Celine...enjoy!

The strawberry rhubarb mixture used to make this pie also makes an amazing topping for ice cream!

1 Vanilla Cookie Pie Crust or Graham Cracker Pie Crust
12 ounces (340 g) sliced fresh strawberries
8 ounces (227 g) chopped fresh rhubarb
1 cup (235 ml) water
1 cup (200 g) granulated sugar
1/4 cup (60 ml) lemon juice
1/4 cup (32 g) cornstarch mixed with 1/4 cup water to make a slurry
1 pound (454 g) nondairy cream cheese
2 cups (240 g) powdered sugar

To a pot, add strawberries, rhubarb, sugar, and lemon juice.
Bring to a boil, and reduce to a simmer. Simmer uncovered for 15 minutes.
Add cornstarch slurry and stir to thicken.
Remove from heat and allow to cool.
Stop here and you have your ice cream topping.
Reserve one cup of the mixture for topping at service.
Using an electric mixture, beat in cream cheese until smooth.
Beat in powdered sugar, adding one cup at a time, until smooth.
Pour into pie crust and freeze for a few hours before serving.
Top with reserved strawberry rhubarb glaze.

Yield: 8 servings