COCONUT CUSTARD PIE

Ingredients:

1 Baked Whole Wheat Pie Shell
3 Cups Soymilk
1 Cup Shredded Coconut
¾ Cup Carob Syrup
½ Cup Whole Wheat Flour
Egg Replacer To Equal 2 Eggs
1 tsp. Pure Vanilla Extract  
Soy Whipped Cream


Directions:

Prepare Baked Pie Shell.
Combine the carob syrup and flour in the top of a
double boiler.
In a separate saucepan, scald the soymilk.  
Then add carob powder, and stir.
Mix the hot milk with the flour and syrup, and
cook for 15 minutes.
When mixture starts to thicken, add the egg replacer,
Shredded Coconut and vanilla.  Stir well.
Continue to cook for a few more minutes.
Pour into the pie shell and refrigerate for 1 hour.
Serve with
Soy Whipped Cream.