Coconut Cream Pie

Makes 2 pies

Crust:

2/3 c. coconut flour

1 c. unsweetened shredded coconut

1/2 c. almond flour/meal

1/2 c. coconut oil, chilled and cubed

3 T. flax seed meal, stirred into 3 T. hot water, set aside

5 to 6 T. cold water

 Instructions:

Mix water and flax seed meal, set aside for 15-30 minutes.

Mix dry ingredients.

Cut in coconut oil until crumbly.

Cut in flaxseed meal mixture until distributed thoroughly.

Add water a few tablespoons at a time.

Press together to form a ball and cover for 30 minutes.

Divide crust and press firmly into two pie pans.

Bake for 10 – 13 minutes at 350 degrees.

Cool before filling with filling.

 

Pie Filling: 

1 (13.5 oz.) can coconut cream

1 c. half & half

1 c. heavy whipping cream

6 egg yolks

1 c. sugar

1/3 c. cornstarch

1 T. vanilla

3 T. butter

2 1/2 c. shredded coconut

Meringue:

6 egg whites

1 tsp. cream of tartar

1/2 c. powdered sugar

 Instructions:

Preheat oven to 375 degrees, bake pie shells for 10-15 minutes, use pie weights or foil in the bottom.

In a saucepan, mix the coconut creme and the milk, cook over low heat.

In a small bowl, combine sugar and corn starch and add to milk, and stir.

In a small bowl, mix egg yolks, add 1/4 – 1/2 cup of the hot milk and stir into eggs, add more hot milk, then add eggs to saucepan. Continue stirring.

Add coconut 1 c. at a time until thickened. Remove from heat, add vanilla and butter. Set aside.

Beat egg whites and cream of tarter to soft peaks, add sugar slowly and continue beating to hard peaks.

Fill pie shells with filling and top with meringue. Bake for 15 minutes. Lower heat to 325 and bake an additional 20-30 minutes, until meringue is golden.  Cool.

 

Comments are closed.