Hello, friends! Happy holidays!
To ring in the new year on a healthy note, let’s make some pie.
Healthy Coconut Cream Pie
For Nutty Coconut Crust:
1/3 cup unsweetened coconut
1/3 cup pecan halves
1/3 cup blanched slivered almonds
1/4 cup gluten-free oat flour
1/4 cup buckwheat flour
2 Tablespoons unsalted butter, preferably organic
2 Tablespoons erythritol
1/8 teaspoon fine sea salt
For Coconut Custard Filling:
1 teaspoon plain gelatin powder
2 cups unsweetened coconut milk
1/2 cup plus 1 Tablespoon erythritol
Pinch of sea salt
4 Tablespoons arrowroot starch
3 large egg yolks
1 cup unsweetened shredded coconut
1/8 + 1/16 teaspoon Nunaturals pure powdered stevia extract
1 teaspoon vanilla
1 teaspoon imitation coconut extract
For Stabilized Whipped Cream Topping (makes more than you need):
2 cups heavy cream, preferably organic
2 Tablespoons erythritol
1/16 teaspoon Nunaturals pure powdered stevia extract
1/4 teaspoon pure vanilla extract
1/4 teaspoon imitation coconut extract
1/2 cup unsweetened shredded coconut, toasted
Preheat oven to 350 degrees Fahrenheit.Add all crust ingredients except butter to a food processor. Process mixture with short pulses, then process at high power until texture is very fine. Don’t worry if the mixture is a bit clumpy from the oils in the nuts and coconut heating up. Melt butter in microwave for a few seconds, then add to mixture. Mix together with a fork, then pat dough into a round ball. Press dough into the bottom of a 10 inch aluminum pie plate. Bake for 12 minutes. Place pie plate on a wire rack or pie stand and cool crust completely.
In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let gelatin mixture stand for 5 minutes. Separate the yolks from three large eggs, and add yolks to a bowl with vanilla extract. Slowly whisk arrowroot starch into yolks to make a thick paste. Keep whisking vigorously if it looks clumpy.
Add coconut milk, erythritol, gelatin mixture, and salt to a sauce pan over medium heat. Bring to a boil for 3 minutes, stirring occasionally. Remove coconut milk mixture from the heat. Slowly add 1/4 of the hot coconut milk mixture to the egg yolk-arrowroot paste, whisking constantly.
Add the entire milk-egg yolk mixture to saucepan, whisking constantly (do not stop stirring) until it starts to bubble again. This whole process should take about one minute, with the consistency rapidly changing to that of a thick pudding. Remove filling from heat and scrape into a bowl containing shredded coconut, stevia extract, and coconut extract. Mix all ingredients together quickly, and let filling stand for 15 minutes. Scrape filling into pie crust, and refrigerate 4 hours or overnight, covering the surface of the filling with plastic wrap (or a round of wax paper topped with plastic wrap, if you are wary of plastic touching your food).
For Whipped Topping:
To toast unsweetened coconut, sprinkle it in an even layer over a cookie sheet. Bake for 7-10 minutes at 350 degrees Fahrenheit, stirring it around occasionally until golden brown. Watch it closely once it starts to brown!
Once filling has cooled, add cream and sweetener to a bowl. Whip the cream with an electric mixer to stiff peaks. Beat in extracts and a pinch of xanthan gum (no more than 1/16th of a teaspoon) until mixed in. Scrape cream into a gallon sized plastic bag, twisting the top to loosely seal it and create a place to hold your makeshift piping bag. Snip off the corner of the bag and grip the top with both hands to pipe the cream around the border of the pie, working inwards in a concentric circle. Work quickly with a firm grip as you pipe the small “blobs” of cream. Sprinkle toasted coconut all over the top of the pie.
These nutrition facts are rough estimations since I did not use the full amount of whipped cream to top the pie. I used roughly 2/3 of it.
~13.5g net carbs per 1/10th of a recipe