The recipe is for a multi-layer coconut cream pie with a pecan and almond crust, optional chocolate layer, coconut cream filling, and toasted coconut whipped cream topping. The pie uses only raw, organic ingredients and has become a favorite among the creator's friends. The goal was to create a light yet delicious dessert that uses healthy ingredients as an alternative to processed store-bought pies.

1. Coconut Cream Pie!!

2. Just the words alone conjure up
images of a soft, fluffy, creamy
dessert that you could eat way too
much of! This easy gourmet food
recipe has become one of the top five
favorites among my group of friend
who I share all my deserts with and I
was told by several people that this
pie rivals a well known local pie from
a place called Ted’s Bakery. For me
this is a huge compliment and what
makes this even more special is the
fact that I know exactly what
ingredients the desert contains and it
is something everyone should be able
to enjoy.

3. My goal with this pie was to create something that was not only
delicious but also healthy and light. Many of the store bought
cream pies are so heavy and once you eat a piece you feel like
your stomach wants to do a back flip from all the processed
ingredients and sugars. I try and use only the finest raw, un-
processed, organic ingredients I can buy for all my recipes and so
far the consensus is that they are all as good and most often
better than anything store bought or from a restaurant. This proves
to me that there is a real shift in peoples thinking towards what
they eat and if I can help influence people to eat better meals as
well as desserts my goal will be met.

4. This particular pie was something I created with the thought of making a multi-layer
treat with several variations in texture and flavor. The crust is simply pecans, almond
flour, coconut oil and raw honey. The main filling is made up of coconut milk,1
egg, arrowroot powder, honey, vanilla, shredded coconut and a pinch of salt. There is
an optional layer of chocolate between the crust and cream filling and the pie is then
topped off with home made coconut whipped cream and toasted coconut as a
garnish! Yum!!!
I am very please with how this pie turned out and I am sure your family and kids will
love this light, tasty dessert. Enjoy!

5. Ingredients
Crust:
• 1/4 C pecans
• 1/2 C almond flour
• 1/2 tbsp honey
• 3 tbsp coconut
oil, melted
Chocolate Layer:
• 6 tbsp chocolate chips
• 1 tbsp + 1 tsp heavy
cream (or butter, palm
shortening, 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 salt
Coconut Whipping Cream:
• 1/2 C full fat coconut milk, chilled
• toasted coconut to garnish

6. Instructions
Crust:
1. Grind the pecans until coarse meal
using a food processor or a blender and
place it in a bowl
2. Mix in the almond flour, coconut oil and
honey
3. Line a 7×5 glass baking dish with
parchment paper and spread the
mixture until evenly distributed
4. Bake crust at 350°F for about about 10
minutes or until the edges start to
brown
5. Let it cool on a wire rack

7. Chocolate Layer:
1. Melt the chocolate chips in a double
boiler
2. Add heavy cream and mix to combine
3. Pour mixture on top of the crust and
refrigerate
Coconut Cream Layer:
1. Combine the coconut milk, egg, arrowroot powder, honey
and salt in a saucepan. Bring the mixture to a boil, stirring
constantly until it thickens
2. Stir in the shredded coconut and vanilla extract
3. Pour the filling over the cooled crust and chocolate
4. Refrigerate for about 4 hours or until the coconut layer is
firm

8. Coconut Whipping Cream:
1. Open the lid of a can of full fat coconut milk and
refrigerate a day before you make this pie. The coconut
milk with thicken and separate from its water
2. Now that you made your pie it is time to add the coconut
whipping cream and garnish it with toasted coconut.
Remove the can of coconut milk from the fridge and
take 1/2 cup of the solid coconut and place it in a bowl.
Be careful not to mix the solid coconut with the water in
the bottom of the can.
3. Whip the coconut with a hand mixer until fluffy. Spread it
over the coconut cream layer

9. Toasted Coconut:
Toast coconut in the oven for just a few minutes at
350°F until it begins to turn brown and sprinkle
over the coconut cream pie. Be careful and watch
this step closely so the coconut does not burn.
Source: http://paleoparents.com/2013/guest-post-living-healthy-with-chocolate-coconut-cream-pie/

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