Coconut Cream Pie ~ Low Carb and Paleo

I often eat pie...even for breakfast at 10:30 am, after I have fasted for 14 hours.

This particular pie is a Coconut Cream Pie which I made with 4 different types of coconut, 6 egg yolks  a wee bit of honey and some maple syrup. Yes, you can make a whole pie, that tastes like a traditional coconut cream pie, almost entirely out of coconut.

For this recipe, the tools you will need are:

• a small sauce pan;
• a medium size mixing bowl;
• a fine mesh strainer to sift the flour;
• a medium sauce pan;
• a large spoon;
• a pie dish or plate that's 14 inches in circumference;
• a stand mixer;
• a frying pan;
• and a blender.

The ingredients you will need are:

The crust:

• 2 cups of coconut flour;
• 1 cup of coconut oil + 1 tsp, melted;
• 4 eggs;
• 6 tbsp of honey;
•  and 1/2 tsp of pink Himalayan salt. 

The coconut filling:

• 141 grams of pure creamed coconut;
• 2 cups of coconut milk;
• 3/4 cups of maple syrup;
• 1/4 tsp of pink Himalayan salt;
• 6 egg yolks;
• 1 tbsp of vanilla extract;
• and 2 cups + 1/4 cup of unsweetened medium shred desiccated coconut.

The coconut whip cream:

• 1 400 ml or 14 fl/oz can of coconut cream;
•  and 2 tbsp of maple syrup.

The garnish:

• 1/4 cup of toasted coconut made from unsweetened medium shred desiccated coconut.

The Directions:

• Grease a pie plate or dish with a tsp of melted coconut oil.

• Preheat the oven to 400 degrees F.
• Sift the coconut flour over a medium size mixing bowl.

This is what the flour should look like once it is sifted:

• Melt the coconut oil over medium heat on a stove top.

• In a blender, blend the eggs, coconut oil, honey,  and salt. 

• Add this mixture to the mixing bowl with the coconut flour and blend well. The dough will be thick but still moist.

• Press this mixture into the pie dish or plate making sure to push it up the sides. It will be the pie crust.

• Bake at 400 degrees F, for 12 minutes. Remove from the oven, when the crust is golden brown.

Let the crust cool for 30 minutes.

• Melt the pure creamed coconut in a medium sauce pan, over low heat. Be careful to stir it constantly because it can burn quickly. 

This is what the creamed coconut looks like when it is melted:

• Blend the egg yolks, coconut milk, maple syrup, salt and vanilla extract in a blender.

• Add it to the pot with the melted creamed coconut and bring the entire mixture to a gentle boil while you stir it constantly.

• The mixture will thicken and start to solidify. Remove it from the heat and stir in 2 cups of shredded coconut.

• Add this filling to the pie shell and let cool for 1 hour in the refrigerator.

• While the pie cools, make the coconut whip cream and toast the coconut to be used for garnishing.

The recipe to make the whipped cream can be found here:

https://steemit.com/food/@rebeccaryan/paelo-friendly-high-fat-vegan-whip-cream

• Toast the coconut over low heat in a frying pan. It should take about 3 minutes and will require constant stirring so that it doesn't burn.

• Put the whip cream on top of the pie filling and sprinkle the top with toasted coconut.

Healthy pie for breakfast. There is nothing better.

This one is high fat, low carb, grain-free, nut-free and dairy-free and it's made almost entirely out of different forms of coconut.

Enjoy!

I welcome your comments and invite you to follow me on my journey.

~ Rebecca Ryan