Coconut Cream Pie

Sugar Free, Gluten Free, Dairy Free
Oat Crust
  • 1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor)
  • 1 tsp. date sugar
  • 1/2 tsp. sea salt
  • 1/4 cup olive oil
  • 4 – 5 Tbsp. cold water

Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running pour olive oil into flour. Gradually add cold water, starting with 4 Tbsp. water. Check dough for consistency and transfer to bowl. Add more water if dry. Working with hands, bring together into a ball and begin to press into a pie plate. This takes a bit of time to get pressed down and up the sides with no cracks or spaces. Bake in a 375°F for 10 min. Remove from oven.

Coconut Cream Filling
  • 1 400 ml. can of coconut milk
  • 4 egg yolks (save whites for meringue)
  • 1/2 tsp. salt
  • 1/3 cup coconut sugar
  • 1/3 cup date sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. coconut oil
  • 1/2 cup unsweetened coconut
  • 1 tsp. vanilla

The filling is cooked over a bain-marie (hot water bath) so choose a pot and bowl that can be used for this process. Put water in pot (you do not want water touching bottom of bowl when you sit it on top), bring to boil and adjust to simmer. In bowl whisk together milk, egg yolks, salt, sugars and cornstarch (I like to mix my cornstarch into sugar and then add to liquids). Place over pot of boiling water and continue to whisk until filling thickens. Remove from water and whisk in coconut oil, coconut and vanilla. Pour into pie shell. Top with meringue.

Meringue
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1/2 cup boiling water

In small pot mix cornstarch and cold water together, add boiling water and cook over low heat stirring until clear and thick. Set aside to cool.

  • 4 egg whites
  • 1/4 cup date sugar
  • 2 tsp. vanilla
  • pinch of salt
  • 1/4 cup toasted unsweetened coconut (optional)

With electric beater beat egg whites until foamy. Gradually add date sugar and beat until stiff, but not dry. Turn mixer to low speed. Add salt and vanilla. Gradually beat in cornstarch mixture. Turn mixer to high speed and beat well. Spread meringue over pie filling. Top with toasted coconut (if using). Bake at 350°F for 10 min.

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