Hello, friends! Happy holidays!
To ring in the new year on a healthy note, let’s make some pie. I asked y’all to request your favorite desserts to give me some inspiration for creating new recipes, and the response was overwhelming. Coconut cream pie was one of the top requests!
Thank you for keeping up with this blog, even through the dry spell of no recipes which has lasted for the greater part of this year. I have learned a lot and have experienced much personal growth in my nonfoodie life this year. Admittedly, my passion had waned for cooking and healthy eating during that time period. Seeing your comments come in day after day in spite of my absence has reminded me how wonderful you guys are. Seriously. Thank you for making these recipes, and for sharing your experiences with us all. I cannot keep up with the comments at this time (need to finish my college undergraduate career first), but I do read them all! I am so impressed with your alterations and suggestions for these recipes. It’s an honor that you take time to make my concoctions in this world of conveniently packaged insulin-spiking goodies. Honestly, I relied heavily on prepackaged junk food snacks during this past year. Am getting back to eating whole foods over this winter break, and am having so much more energy!
Per your requests, here is a delicious Healthy Coconut Cream Pie to celebrate the New Year!
This pie is a bit higher in carbohydrates than some of my other recipes due to the inclusion of arrowroot starch. I made a couple of coconut cream pies without this ingredient, and they were so labor intensive that I decided to attempt a more traditional pie using a starch thickener. I aim to makes these recipes easy enough for y’all to whip up within a reasonable amount of time, so I took this shortcut. If you’d like a recipe without any starch thickener, let me know in the comments, and I’ll post the other one that worked well. Just be warned–the other recipe is not quick to make!
For Nutty Coconut Crust:
1/3 cup unsweetened coconut
1/3 cup pecan halves
1/3 cup blanched slivered almonds
1/4 cup gluten-free oat flour
1/4 cup buckwheat flour
2 Tablespoons unsalted butter, preferably organic
2 Tablespoons erythritol
1/8 teaspoon fine sea salt
For Coconut Custard Filling:
1 teaspoon plain gelatin powder
2 cups unsweetened coconut milk
1/2 cup plus 1 Tablespoon erythritol
Pinch of sea salt
4 Tablespoons arrowroot starch
3 large egg yolks
1 cup unsweetened shredded coconut
1/8 + 1/16 teaspoon Nunaturals pure powdered stevia extract
1 teaspoon vanilla
1 teaspoon imitation coconut extract
For Stabilized Whipped Cream Topping (makes more than you need):
2 cups heavy cream, preferably organic
2 Tablespoons erythritol
1/16 teaspoon Nunaturals pure powdered stevia extract
1/4 teaspoon pure vanilla extract
1/4 teaspoon imitation coconut extract
1/2 cup unsweetened shredded coconut, toasted
Preheat oven to 350 degrees Fahrenheit.Add all crust ingredients except butter to a food processor. Process mixture with short pulses, then process at high power until texture is very fine. Don’t worry if the mixture is a bit clumpy from the oils in the nuts and coconut heating up. Melt butter in microwave for a few seconds, then add to mixture. Mix together with a fork, then pat dough into a round ball. Press dough into the bottom of a 10 inch aluminum pie plate. Bake for 12 minutes. Place pie plate on a wire rack or pie stand and cool crust completely.