Coconut Cream Pie- Phase 3

Here is a decadent pie for your holiday table! Creamy and coconutty. Serve this chilled. You can make the day before and keep in the fridge. 

To make it extra decadent, whip some coconut cream with some sweetener and vanilla extract and spoon or pipe over the top. 

Use a good quality canned coconut milk for this. 


Pro tip- If you are serving guests, use pure monk fruit or stevia instead of xylitol.

Coconut Cream Pie
Phase 3
Makes 16 standard servings of healthy fat


Almond Meal Pie Crust
Phase 3

1 cup almond meal
3/4 cup oat flour
2T xylitol or ¼ tsp stevia powder
¼ tsp baking soda
¼ tsp sea salt
3T coconut oil
1 egg
1 tsp alcohol free vanilla extract


Grease a 9” pie plate. Heat oven to 350 degrees

Place flour, sweetener, baking soda and salt in food processor- pulse several times. Or mix with fork in a large bowl.
Add egg, vanilla and coconut oil. Pulse several time or mash together with the fork, until you get a ball of dough. If you need, add tiny amounts of ice water to help form the ball.

Press dough evenly in the pie plate- across the bottom and up the sides. Prick the dough with a fork all around.

Bake at 350 for 8 minutes if you are using with cold filling. If you are using a fruit filling, bake about 4 minutes.

Let cool before filling.

Filling:

1 ¾ cups shredded raw coconut
1 cups coconut milk (full fat in a can)
1 ¾ cup almond milk
4 large egg yolks
¾ cup xylitol or 2 tsp stevia
1/3 cup arrowroot
1 tsp vanilla extract
½ tsp salt
2T coconut oil

 

In a small saucepan, whisk milks, sweetener, arrowroot and salt. Cook over medium heat, whisking constantly, until it thickens, about 5 minutes.

In a bowl, whisk the egg whites until they lighten in color. Add ¼ cup of the hot milk mixture into the egg yolks to temper. Once incorporated, add another ¼ cup, whisk. Add the egg mixture to the pan and cook over medium heat for 2-3 minutes, while whisking. If the mixture is lumpy, press through a fine sieve. Add vanilla, and coconut oil. Whisk for another minute. Stir in 1 ¼ cups of the coconut. Pour into cooled crust. Refrigerate until set- at least 2 hours. Sprinkle top with remaining coconut.

If filling will not set, you can freeze for an hour or so before serving to help with cutting.