A few weeks ago, I reworked a great vegan recipe from Dr. Mary Martin for Coconut Cream Pie. I didn't make a huge number of changes, but I (gasp!) deveganized the recipe by adding an egg instead of using so much arrowroot.
Speaking of arrowroot, the filling tasted way too arrowrooty, so I added 1/2 cup of agave to it. If I made this again, I'd save half the crust to make cookies, since she warns at the beginning of the recipe that there would be a lot left over.
Finally, other than the typical agave nectar substitution I make for the sweeteners, I used brown rice flour for the spelt flour in the pie crust.
I didn't get to taste them both together since the pie wasn't actually served at the party it was taken to that day. However, I tried them separately prior to putting it together, and Mom took the photo above when she tried it.
Recommendations: less arrowroot, add vanilla extract/paste, bake the crust as cookies and do something else, maybe a mousse with the filling served with a cookie on the side. Overall, though, it's a pretty tasty and colorful combination.
Here's a short film of my efforts. Hope you enjoy it!