To Die For Coconut Cream Pie!

To Die For Coconut Cream Pie!

Another dessert I was DYING to have post Whole30 was Minimalist Baker's Coconut Cream Pie. It's SO good! And it happens to be my father-in-law's birthday today, so it's a perfect excuse to whip this together. The only negative about this recipe is that it takes a lot of sitting around waiting to things to chill. The actual prep time is not bad, but it's best to make this the day ahead. I promise it's totally worth the wait!

I've adapted this recipe from another one of my favorite food bloggers, Minimalist Baker. She has some of the most gorgeous photos on her blog! Unfortunately, most of the recipes are plant-based and not 100% paleo so I usually stick to the desserts and sides on her website and generally make a few adaptations here and there. This recipe isn't officially 'paleo' since it uses rolled oats, but I found two other crust recipes that could suffice if you're strictly paleo here and here

Prep time: 30 minutes
Cook time: 30 minutes
Total time: ~1 day
Serves: 8

Ingredients:

Crust:

  • 1 1/2 cups of gluten-free rolled oats
  • 1/2 cup of almonds
  • 1 cup of pecans
  • 1/4 tsp of salt
  • 3 tbsp of coconut sugar
  • 7 tbsp of melted coconut oil

Filling:

  • 4.5 tbsp of tapioca flour
  • 1/2 cup of coconut sugar
  • Pinch of sea salt
  • 2.5 cups of coconut milk
  • 1 tsp of pure vanilla extract
  • 2/3 cup of shredded coconut

Coconut whip:

  • 3 cups of coconut cream, refrigerated overnight
  • 1 tsp of vanilla extract
  • A few packets of Stevia or sweetener of choice

Instructions:

  1. Preheat oven to 350 degrees
  2. Lightly grease a standard pie dish with coconut oil
  3. Using a food processor, add oats, almonds, pecans, sea salt and coconut sugar on high until it turns into a fine meal
  4. Remove lid and slowly add the coconut oil until it's formed a loose dough (if it's crumbly then add more coconut oil)
  5. Transfer mixture to the pie dish and evenly distribute on the bottom and sides of the pan. You can use a flat bottomed glass to make the crust even, but no one will see the crust so I wouldn't worry about making the crust perfect!
  6. Bake for 30 minutes or until the edges are golden brown and there's browning on the surface
  7. Side aside to cool
  8. Prepare the filling by adding tapioca flour, coconut sugar and salt to a small saucepan over medium heat and whisk in the coconut milk to avoid clumps
  9. Cook until bubbling and then put on simmer until it thickens (it will turn "gooey" almost like a gravy)
  10. Remove from heat and whisk in vanilla and coconut flakes
  11. Transfer to a glass bowl and cover with plastic wrap. Make sure the plastic wrap is touching every part of the surface to avoid creating a 'film' on the surface
  12. Refrigerate until cool for 2-3 hours
  13. Carefully remove the cans of coconut cream from the refrigerator
  14. Using a a Kitchen-Aid (or a bowl with a hand mixer), carefully remove the hardened 'cream' part of the milk and add to the bowl. You can discard any of the clear milky liquid that didn't harden or you can use in smoothies or drink on it's own, but avoid putting this in the Kitchen-Aid as it will prevent the cream from getting a nice whipped consistency
  15. Mix on high until it starts to look like whipped cream (1-2 minutes)
  16. Add desired amount sweetener (you can also use regular powdered sugar or cane sugar if you don't want to use Stevia). I avoid using "Paleo" sugars like maple syrup or coconut sugar to keep the whipped 'cream' white, but you can certainly use these if you're ok with the color and/or keep it unsweetened!
  17. Mix for another 2-3 minutes until fluffy 
  18. Once the filling is completely cooled, add just HALF of the coconut whipped cream and stir gently until combined. Save the remaining coconut whipped cream in the fridge to serve later
  19. Add filling to the baked crust and smooth the top with a spoon
  20. Cover with plastic wrap, making sure to cover the surface to avoid a film forming
  21. Set in the refrigerator for 4 hours or overnight
  22. To serve, add remaining coconut whipped cream on the top and add more coconut flakes (optional, but it will make it look pretty)
  23. I know waiting a whole DAY to eat this is torture, but it's totally worth it, right?
  24. Enjoy!

 

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