Just the words alone conjure upimages of a soft, fluffy, creamydessert that you could eat way toomuch of! This easy gourmet foodrecipe has become one of the top fivefavorites among my group of friendwho I share all my deserts with and Iwas told by several people that thispie rivals a well known local pie froma place called Ted’s Bakery. For methis is a huge compliment and whatmakes this even more special is thefact that I know exactly whatingredients the desert contains and itis something everyone should be ableto enjoy.
My goal with this pie was to create something that was not onlydelicious but also healthy and light. Many of the store boughtcream pies are so heavy and once you eat a piece you feel likeyour stomach wants to do a back flip from all the processedingredients and sugars. I try and use only the finest raw, un-processed, organic ingredients I can buy for all my recipes and sofar the consensus is that they are all as good and most oftenbetter than anything store bought or from a restaurant. This provesto me that there is a real shift in peoples thinking towards whatthey eat and if I can help influence people to eat better meals aswell as desserts my goal will be met.
This particular pie was something I created with the thought of making a multi-layertreat with several variations in texture and flavor. The crust is simply pecans, almondflour, coconut oil and raw honey. The main filling is made up of coconut milk,1egg, arrowroot powder, honey, vanilla, shredded coconut and a pinch of salt. There isan optional layer of chocolate between the crust and cream filling and the pie is thentopped off with home made coconut whipped cream and toasted coconut as agarnish! Yum!!!I am very please with how this pie turned out and I am sure your family and kids willlove this light, tasty dessert. Enjoy!
IngredientsCrust:• 1/4 C pecans• 1/2 C almond flour• 1/2 tbsp honey• 3 tbsp coconutoil, meltedChocolate Layer:• 6 tbsp chocolate chips• 1 tbsp + 1 tsp heavycream (or butter, palmshortening, lard)Coconut Cream Layer:• 1 can full fat coconut milk• 1 large egg• 3 tbsp arrowroot powder• 3 tbsp raw honey• 1/2 tsp vanilla extract• 1/2 C shredded coconut,unsweetened• 1/8 tsp saltCoconut Whipping Cream:• 1/2 C full fat coconut milk, chilled• toasted coconut to garnish
InstructionsCrust:1. Grind the pecans until coarse mealusing a food processor or a blender andplace it in a bowl2. Mix in the almond flour, coconut oil andhoney3. Line a 7×5 glass baking dish withparchment paper and spread themixture until evenly distributed4. Bake crust at 350°F for about about 10minutes or until the edges start tobrown5. Let it cool on a wire rack
Chocolate Layer:1. Melt the chocolate chips in a doubleboiler2. Add heavy cream and mix to combine3. Pour mixture on top of the crust andrefrigerateCoconut Cream Layer:1. Combine the coconut milk, egg, arrowroot powder, honeyand salt in a saucepan. Bring the mixture to a boil, stirringconstantly until it thickens2. Stir in the shredded coconut and vanilla extract3. Pour the filling over the cooled crust and chocolate4. Refrigerate for about 4 hours or until the coconut layer isfirm
Coconut Whipping Cream:1. Open the lid of a can of full fat coconut milk andrefrigerate a day before you make this pie. The coconutmilk with thicken and separate from its water2. Now that you made your pie it is time to add the coconutwhipping cream and garnish it with toasted coconut.Remove the can of coconut milk from the fridge andtake 1/2 cup of the solid coconut and place it in a bowl.Be careful not to mix the solid coconut with the water inthe bottom of the can.3. Whip the coconut with a hand mixer until fluffy. Spread itover the coconut cream layer
Toasted Coconut:Toast coconut in the oven for just a few minutes at350°F until it begins to turn brown and sprinkleover the coconut cream pie. Be careful and watchthis step closely so the coconut does not burn.Source: http://paleoparents.com/2013/guest-post-living-healthy-with-chocolate-coconut-cream-pie/