Peppermint MOCHA Pudding pie

Serves 8

For the Crust:

1 ½ cup crushed vegan graham crackers

5-6 tbs vegan salted or unsalted butter, melted

For the pudding:

5 tbs cornstarch

⅓ cup granulated sugar

2 ½ cups Califia Farms Peppermint Mocha Almond Creamer

1 ¼ cup coconut milk from a can

2 tbs vegan butter, optional

Coconut whipped cream, for garnish

Peppermint sticks, crushed, for garnish

Method

Begin by making the crust. Heat oven to 350 F°.

In a medium bowl mix the crushed graham crackers and melted butter together until combined. If the mixture feels a bit dry, go ahead and add one more tablespoon of melted butter.

Dump into a 9-inch pie pan and use your fingers to evenly press it along the base and up the sides of the pan, making sure to press firmly along the inner creases. Place the pan on a baking sheet and bake until lightly browned and fragrant, 8-10 minutes; remove from the oven and set aside to cool.

For the filling: Add the cornstarch, and sugar to a large saucepan and whisk until combined.

Slowly pour in the peppermint creamer, while whisking constantly, until fully incorporated, and no clumps of cornstarch remain.

Place the saucepan over medium heat and, while whisking constantly, let the mixture come up to a boil. Once boiling, continue whisking for an additional minute, then remove from heat. Whisking in the butter (if using) until melted, then pour the pudding to the prepared crust.

Cover the pie with a piece of plastic wrap, gently pressing the plastic onto the surface of the pudding, this will prevent a skin from forming. Place the pie on a small tray (for ease of mobility) and place in the refrigerator to chill overnight.

When ready to serve, top the pie with whipped cream and crushed peppermint sticks, and enjoy!