I use a 7″ springform pan. If you use a larger pan, your pie will be shorter. Or you can double the filling.
To get the cream from canned coconut milk: refrigerate 2 cans of coconut milk overnight.
The next day, carefully open and scoop out the solid cream that has hardened at the top of the can. Reserve the liquid for a smoothie!
Always buy full-fat coconut milk for whipped cream. I like Thai Kitchen organic.
This pie can be enjoyed frozen or chilled– both are delicious!
To enjoy chilled, store in the fridge (after the initial freezing to help solidify.)
To enjoy frozen, return your pie to the freezer after slicing and store in the freezer. (Pie will last several weeks this way)
If frozen solid, just set on the counter for 15 minutes or so to soften.