Coconut Cream Pie with Crust and Whipped Topping (Gluten-Free)

So, this isn't the healthiest thing on the face of the planet, b/c of the quantity of sugar, but it beats the heck out of a box or store bought dessert...and hey, it was for J's birthday! Awesome, awesome, awesome dessert! If you don't like the stringy texture of coconut, you can always omit from the custard. This recipe is completely starch free! Including the for those of you with Gluten allergies, you are in luck! Eat your heart-out! ;) For those with dairy issues, I hear you can use coconut cream in place of cream, and coconut milk in place of the milk....and you can always use coconut oil instead of butter! If anyone does the dairy substitutes please let me know how they turn out! ;)

1 3/4 cup heavy cream (preferably from grass-fed cows, and definitely not ultra-pasteurized!)
1/4 cup milk
1 tsp vanilla
2 cups sweetened coconut shreds
2 egg yolks (or 1/4 cup flour or arrowroot to thicken)
2 eggs
1/2 cup sugar
1/4 cup butter

In a heavy bottomed sauce pan heat the milk, cream, vanilla and coconut until it temps at 150. In a separate bowl combine the yolks, eggs, and sugar. Beat until combined. Make sure your cream mixture is still near 150 degrees. Add the cream mixture by 1/3 of a cup to the egg mixture stirring the whole time. Place all liquid back in the pot. Place on medium-high heat stirring constantly until the mixture thickens and reaches about 158 degrees...10 minutes or so. When mixture has thickened remove from the pot and place in a bowl. Stir in the 1/4 cup of butter until melted, and place the whole bowl in an ice bath, stirring occasionally until cooled.

When mostly cooled, place in the refrigerator.

For the Crust
2 1/4 cups finely grated coconut
1/2 succanant
1/4 cup melted butter or coconut oil
1 egg

place the coconut, sugar, melted butter and egg all in a bowl. Stir until combined. Press into a 9-9.5 inch pie crust. Pre-heat the oven and bake for 20 minutes on 350 or until edges are slightly browned. Remove from oven and allow to cool.

Fill the crust with the custard and top with homemade whipping cream.

Whipping cream:
1/2 pint of cream
2 Tbsp maple syrup
1 tsp vanilla

Place the syrup and cream in a "frozen" mixing bowl and beat until stiff peeks form.


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