Coconut Cream Pie – Gluten Free
Comments: This is a healthy and delicious coconut cream pie recipe, made with a non-gluten crust using organic coconut flour!
Crust:
- 1 cup coconut flour
- 2 eggs
- 1 teaspoon honey
- pinch of Himalayan salt
- ¼ cup butter–melted
- 2 tablespoons Virgin Coconut Oil–melted
- ½ cup shredded coconut
- 1 tablespoon water
- 1 egg white-beaten
Preheat oven to 350 degrees. In a large bowl with a wooden spoon, mix together the eggs, coconut flour, shredded coconut, honey and salt. Once well blended, add the butter, coconut oil, and water. Mix dough together with your hands until everything has blended together. Pat dough into a round pie pan. Press the dough firmly into the pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white and bake at 350 for 14 minutes. Cool completely on wire rack.
Filling:
- ½ cup whole sugar
- ¼ cup corn starch
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- 1 tablespoon butter
- 2½ cups heavy cream
- 3 tablespoons Coconut Cream Concentrate
Combine sugar, cornstarch, and shredded coconut together in a pot and slowly pour the heavy cream into the pot over medium heat. Add vanilla, butter and coconut cream concentrate while stirring with a wire whisk constantly. Bring mixture to a simmer and then reduce heat to medium low. Continue stirring until mixture becomes very thick and then turn the heat down to low. Cool the mixture in the pot with a cover for about 5 minutes. Pour mixture into cooled pie crust and place wax paper on the top of the pie to prevent skin formation on the filling. Place pie in a pan of cool water until the filling is completely cool. Top pie with whipped cream and garnish with toasted coconut flakes (optional.) Refrigerate until ready to serve and enjoy!!
