this recipe is delish and easy as pie! (see what we did there?)
1/4 cup powdered sugar, sifted
1 cup tbh
12 oz. coconut whip
1 vegan pie crust, of choice
- Bake pie crust per the package instructions.
- In a large bowl, beat non-dairy cream cheese, powdered sugar, and tbh until light and fluffy.
- Fold in 8 oz of coconut whip until fully combined.
- Fill the pie crust with pie filling mixture and smooth top. Freeze for 1 hour to set.
- To serve, top with remaining coconut whip.