4ouncesVegan Cream CheeseI used Miyokos Brand, substitute with block cream cheese
¼CupCoconut Creamfrom a can, substitute with heavy cream
½CupPowdered Sugarsifted
¾teaspoonMint Extract
½teaspoonVanilla
3dropsGreen Gel Food Coloring
9ouncesVegan Whipped Creamsubstitute with cool whip
Instructions
Add the vegan cream cheese and coconut cream to the bowl of an electric mixer. Beat on medium speed 2-3 minutes until smooth.
4 ounces Vegan Cream Cheese, ¼ Cup Coconut Cream
Add the powdered sugar, mint & vanilla extract and green food coloring to the cream cheese. Beat on low speed until the dry ingredients are incorporated, then turn the mixer to high speed and beat for 5 minutes. Scrape down the bowl.
½ Cup Powdered Sugar, ¾ teaspoon Mint Extract, ½ teaspoon Vanilla, 3 drops Green Gel Food Coloring
Remove the bowl from your mixer and add the whipped cream. Gently fold it in with a spatula until the color is even.
9 ounces Vegan Whipped Cream
Pour the pie filling into your prepared pie crust and freeze overnight.
1 Gluten Free Oreo Pie Crust
Once pie is completely frozen, top with additional whipped cream, chocolate curls, or crushed oreo cookies.
Let pie stand at room temperature for 15 minutes before serving.
Notes
See substitutions above to make this recipe with dairy products if you're not dairy free.
To make this pie alcoholic, omit the coconut cream and mint extract from the filling. Replace the coconut cream with ¼ cup of Creme de Menthe liquer.