AIP Starch-Free Coconut Cream Pie
Paleo and non-paleo alike, this recipe is hands-down my husband's very favorite dessert. And the best part? You can take this to parties and get-togethers without a single person ever guessing it's a healthy version. Note: This does not take 4 hours to make, it just has to chill for four hours.
30 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 412 |
| Fat: | 32 g |
| Carbohydrates: | 28 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- .5 cup .5 cup .5 cup Coconut Flour, (for the crust)
- .25 tsp .25 tsp .25 tsp Salt, (for the crust)
- .25 tsp .25 tsp .25 tsp Baking Soda, (for the crust)
- .75 tsp .75 tsp .75 tsp Cinnamon, ground, (for the crust)
- 1/3 cup 1/3 cup 1/3 cup Coconut Oil, Organic, melted (for the crust)
- .5 tsp .5 tsp .5 tsp Pure Vanilla Extract, (for the crust)
- 1/3 cup 1/3 cup 1/3 cup Honey, Raw, (for the filling)
- 2 tsp 2 tsp 2 tsp Gelatin, Unflavored, Knox brand, (for the filling)
- 1 cup 1 cup 1 cup Coconut, shredded, toasted at 350 for 5-6 minutes (for the filling)
- 16 oz 16 oz 16 oz Coconut Milk, (for the filling)
- .5 cup .5 cup .5 cup Coconut Butter, Organic, (for the filling)
- 1.5 tsp 1.5 tsp 1.5 tsp Vanilla Extract, (for the filling)
- .25 tsp .25 tsp .25 tsp Sea Salt, (for the filling)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- [For the crust] Preheat oven to 350.
- In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside.
- In stand mixer, beat wet ingredients together on medium.
- Add dry ingredients, mixing until fully combined.
- Scrape dough into 9" pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.
- Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling.
- [For the filling] Toast coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)
- In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.
- Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.
- Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.
- Stir in the coconut, and pour the mixture into the prepared graham pie crust.
- Refrigerate for 4 hours, until completely cool and hardened throughout.
Notes
To make the gelatin egg substitute: Whisk 1 tbsp cool water with 1 tbsp gelatin. Add 2 tbsp boiling water. Whisk vigorously until gelatin is completely dissolved and frothy. Use immediately.
Add a Note
My Notes:
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Just an fyi. The recipe you have posted is slightly different that the original on HWKIP site. Might want to edit it.
I was reading the instructions and saw that it said the crust would thicken as the gelatin set but in the ingredients you have the gelatin listed under the filling and none in the crust.
Absolutely loved this pie! It’s perfect!! I am making it for my second time today for New Year’s Eve. This time I am doubling the pie crust recipe as last time I made it, it seemed like a double crust would give it more of a base. But double the crust or not this recipe is soooo good!!
The directions are not clear on this recipe. I found it very irritating that I had to figure it out as I went. I made the crust twice because melted coconut oil created a liquid slop unusable for pressing a crust. I added cassava which made it worse. Restarted with room temp coconut oil and was fine. The direction that mentioned gelatin in the crust was confusing.. I poured the filling into the crust and it turned to mush, probably should have let both cool substantially before pouring it into the crust. Lastly, I should have known from the directions ans ingredients but the photo looks nothing like this pie! The filling is tasty but needs clearer directions and an accurate photo. That photo looks like a frosting.