Carob Cream Pie

1 quart of nut milk

½ cup coconut, fine shredded

1/3 cup carob powder

½ cup honey

1 ½ teaspoon of Roma or other Substitute Coffee

1 teaspoon of vanilla

½ teaspoon of sea salt

6 tablespoons of cornstarch or arrowroot

9” of 10” baked pie crust

Blend coconut with 2 cups of the nut milk until very smooth. Add carob, honey, Roma, vanilla and salt; blend again. Heat in saucepan on low, stirring to prevent sticking or lumps. Blend remaining 2 cups liquid with cornstarch; pour into hot mixture, stirring until mixture comes to a low boil. It will get very thick. Remove from stove top. Pour into graham cracker crust or baked pie shell. Garnish as desired. Refrigerate to chill and set.

 

Quick Pie Crust

2 cups sifted whole wheat pastry flour

½ cup warm water

1/3 cup oil + 1 tablespoon of liquid lecithin

1 teaspoon of sea salt

Mix flour and salt. Pour oil with lecithin and warm water into measuring cup; add to flour, stir lightly. Form into a ball. Place between clear wrap. Roll out into a large circle. Peel off top clear wrap. Transfer, into 9” pie pan. Fit into pan, remove remaining clear wrap. Bake for 20 minutes at 350°F until golden brown. Set aside to cool.