After completing Vegan Baking Boot Camp, I made a custom birthday pie with Fran’s component theory: that her recipes are building blocks. I used the conversions in her book as a reference–the math worked perfectly! I’m grateful that I can always count on Fran’s recipes to work reliably. I used the cookie crust recipe, substituting toasted coconut for the almonds. I made a coconut crème, plus banana creme (banana creme pie recipe). Agave and maple syrup sweetened, and agar and kuzu thickened the creams. The crust was layered with jam-glazed sliced bananas, coconut creme, banana creme and more toasted coconut. Mmm, mmm, mmm…Dessert Heaven!