Flapper Pie

Ingredients

• • 1 ½ cups graham cracker crumbs

  • ½ cup brown sugar

  • ½ cup melted coconut oil

  • 1 tsp vanilla extract

  • 3 egg yolks

  • ½ cup white sugar

  • 3 tablespoons cornstarch

  • 1 pinch salt

  • ⅔ cup coconut cream (160 ml)

  • 1 ⅓ cups soy cream (or coconut milk, or other cream)

  • 3 egg whites

  • ¼ cup white sugar

Preparation

• 1. Lightly grease a 9" pie plate.

  2. Preheat oven to 425 degrees F (220 degrees C).

  3. In a medium bowl, mix the graham cracker crumbs, the brown sugar, and the melted coconut oil with a fork or pastry mixer until well blended.

  4. Press the crumb mixture into a 9-inch pie plate, trying not to leave it too thick in the bottom corners.

  5. In a double boiler, mix the egg yolks, 1/2 cup white sugar, the cornstarch and salt. Very gradually add the coconut cream and soy cream, while whisking constantly.

  6. Continue whisking, until the mixture is thick and smooth.

  7. Pour the mixture into the pie crust.

  8. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup white sugar, continuing to beat until stiff peaks form.

  9. Spread meringue over pie, covering completely, and tapping the top to make little peaks.

  10. Optionally, sprinkle some graham cracker crumbs over the top.

  11. Bake in the preheated oven for 5 to 10 minutes, or until meringue is golden brown in spots (watch closely after 5 mins).

  12. Allow to cool completely, then refrigerate for 1 hour before serving.