Coconut Cream Pie (Edit recipe)

Where are our coconut fans? Well we're here to tell you, this might be your new favorite cream pie even if coconut isn't your thing! We asked our followers what new pie they wanted to see this year and COCONUT CREAM was a resounding "yes, PLEASE!" We are not sad about it! Subtle notes of coconut from the naturally dairy free coconut milk and slightly sweet. It's a dairy free delight and may have you humming the "Gilligan's Island" theme song in your head by the time you're done enjoying a slice or two! MaryAnn would be so proud! Haha! We enjoy ours with a mound of organic whipped cream that's been lightly sweetened with a touch of maple syrup and a little splash of coconut extract. Use your favorite dairy free variety if you prefer. Regardless, the flavor of the pie is spot on delicious!

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	264
Fat:	20 g
Carbohydrates:	19 g
Protein:	1 g
Cholesterol:	14 g
Sodium:	72 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Back Porch Paleo

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), pre baked & cooled
2 cups Coconut Milk, full fat for optimal creaminess
2/3 cup Maple Sugar
3 whole Eggs, room temperature
3 Tbsp Cassava Flour
.25 tsp Sea Salt
1 Tbsp Ghee, can sub butter
1.5 tsp Coconut Extract, (optional)
1 tsp Pure Vanilla Extract, if you don't use the coconut extract, increase this to 2 tsp

garnish

2 cups Whipped Cream, organic, or use your favorite non dairy variety
1.5 cups unsweetened Coconut Flakes, toasted, & lightly sweetened if desired, optional
2 Tbsp raw Macadamia Nuts, toasted & roughly chopped, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add coconut milk, maple sugar, eggs, cassava flour and salt to a large mixing bowl. Whisk vigorously to fully combine. Ensuring that all the eggs and cassava flour are completely mixed in with a smooth mixture.
Pour this mixture into a heavy bottomed saucepan, set aside. Wash and dry the mixing bowl, add your ghee and place a fine mesh sieve over the top. That way you're ready to pour the warm mixture through it when it’s done cooking.
Place the saucepan over medium heat. Begin warming, stirring constantly so that you avoid having it all cook at the bottom of the pan. You want to go low and slow here, otherwise your eggs will “cook” rather than thicken the mixture and you’ll be left with a grainy texture. This could take up to 10 minutes.
Once you see some fat bubbles while stirring, your pudding is done. Pour through the fine mesh sieve and press it through with the back of a spoon or spatula. This step isn’t required but does help provide a smooth texture, removing any stringy part of the egg.
Add coconut extract (if using) and vanilla then stir well to combine. Pour into the prepared, baked pie crust. Place a piece of plastic wrap over the warm mixture and place in the refrigerator to fully set up. A minimum of 4 hours or overnight.
When ready to garnish, remove pie from the refrigerator and take plastic off. Top with whipped cream and garnish with toasted coconut and/or macadamia nuts then serve and enjoy!

Notes

You may note, there is no tempering of eggs in the traditional way here. I've made pudding both ways and using this method of cooking everything together over a lower heat, at a slower pace provides the same result. It's easier and makes one less step to pudding happiness! You can use presweetened coconut flakes here, however adding a touch of sugar (organic or maple) after they are toasted results is a less cloying sweet option. Totally your call. Using the coconut extract is optional here and depending on the brand, could result in a really artificial taste. Use your best judgement here. We used the Watkins brand and were really happy with it.