#nogpie

Indulge in the festive flavors of the holidays with this Vegan Holiday Nog Pie. The creamy eggnog filling pairs perfectly with the coconut and gingersnap crust, creating a delightful dessert for any occasion.

Ingredients: 1 cups gingersnap cookie crumbs. cup shredded coconut. cup melted coconut oil. 1 cups vegan eggnog. 1 cup coconut cream. cup maple syrup. cup cornstarch. 1 teaspoon vanilla extract. teaspoon ground nutmeg. teaspoon ground cinnamon. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Gingersnap crumbs, shredded coconut, and melted coconut oil should all be mixed together in a bowl. Put the dough on the bottom and up the sides of a 9-inch pie dish. It's time to take the crust out of the oven and let it cool. Vegan eggnog, coconut cream, maple syrup, cornstarch, vanilla extract, nutmeg, cinnamon, and salt should all be mixed together in a saucepan over medium-low heat. For another 5 to 7 minutes, or until the mixture gets thicker, keep whisking it. Put the eggnog mix into the crust that has been left to cool. Put the pie in the fridge for at least four hours, or until it's set. If you want, you can serve it cold and top it with extra shredded coconut or a sprinkle of nutmeg.

Prep Time: 20 minutes

Cook Time: 10 minutes