Paleo Coconut Cream Pie
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
Ingredients
Scale
- 3/4 cup coconut flour
- 1/2 cup unsweetened coconut flakes
- 3 large eggs
- 1/4 cup virgin coconut oil
- 2 tablespoons coconut crystals
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons cold water (more if needed)
- 1.75–2 ounces dark chocolate (85% or higher cacao)
Filling
- 4 large egg yolks
- 2 (13.5 ounce) cans of full fat coconut milk
- 1 (7 ounce) packet of creamed coconut
- 2/3 cup coconut crystals
- 1 teaspoon vanilla extract
- 1/4 teaspoon celtic sea salt
- 9 tablespoons arrowroot powder
Dairy Topping (optional)
- 1 cup heavy whipping cream
- 1/4 cup coconut crystals
Topping
- 1/2 cup coconut flakes
- dark chocolate shavings (85% or higher cacao)
Instructions
- Place the coconut flour and coconut flakes into a food processor and pulse until combined. In a separate bowl whisk together the eggs, coconut oil, coconut crystals, celtic sea salt, baking soda and vanilla extract.
- Add the wet ingredients into the dry in the food processor and pulse until it forms a crumbly dough. Add the water slowly until the dough comes together and appears moist but not soggy.
- Spread the dough into a 9 inch pie dish and bake at 325 degrees for approximately 15 minutes until golden brown. Melt the dark chocolate in the microwave (or a double boiler).
Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate. - Place the coated pie shell in the refrigerator to harden.
- Prepare an ice bath and set aside. In a bowl, lightly whisk the egg yolks; set aside. In a saucepan, combine the coconut milk, creamed coconut, coconut crystals, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes. You want to cook some of the liquid out of the coconut milk so that it concentrates the flavor and will thicken a bit. Whisk a quarter of the hot coconut milk mixture into the egg yolks; whisk in remaining coconut milk mixture. Pour into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
- Place a layer of plastic wrap onto the surface to prevent a skin from forming and refrigerate. (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)
- Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
- Fill cooled crust with the custard and spread evenly with an offset spatula.
- Refrigerate paleo coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.
Find it online: https://paleospirit.com/paleo-coconut-cream-pie/