Coconut Cream Pie

Serves 8
Prep time 24 hours
Cook time 30 minutes
Total time 24 hours, 30 minutes
Allergy Soy, Tree Nuts
Dietary Gluten Free, Oil Free, Vegan
Meal type Dessert

Ingredients

Crust

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 6 Medjool dates (chopped)
  • 1/2 teaspoon sea salt
  • 2-6 tablespoons water

Filling

  • 2 13.5 oz cans coconut milk
  • 1 box silken tofu
  • 1/2 cup raw sugar
  • 1/4 cup cornstarch or arrowroot
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded coconut (toasted in 350 degree oven for 4-5 minutes)

Topping

  • 1 13.5 oz can coconut milk (see note)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Topping (Optional)

  • 1/4 cup coconut flakes (toasted in 350 degree oven for 4-5 minutes)

Note

At least 24 hours before you make the pie, place one can of coconut milk, making sure is has not been shaken (very important!), in the refrigerator.

Directions

Crust
1. Preheat oven to 350 degrees.
2. In a food processor, combine almond flour, coconut flour, sea salt, and dates.
3. Process until the dates are completely incorporated.
4. Add water, 1 tablespoon at a time, just until the dough hold together when pressed. You don't want it too moist!
5. Press dough into a deep dish pie pan (or two regular pie pans).
6. Bake for 20-30 minutes, or until golden brown.
Filling
7. Meanwhile, combine all filling ingredients, except shredded coconut, in a blender.
8. Puree until completely smooth.
9. Pour mixture into a medium saucepan.
10. Cook over medium heat, whisking constantly, until thick and bubbly.
11. Stir in shredded coconut.
12. Pour into baked pie crust and let cool.
13. Once cooled, put in refrigerator for several hours (or overnight) to set.
Topping
14. Meanwhile, place a mixing bowl and electric mixer beaters in the freezer for at least 30 minutes.
15. Take the refrigerated can of coconut milk and turn it upside down (without shaking it further).
16. Open the can from the bottom and pour out the clear liquid and most of the liquid cream (saving it for another use).
17. Scoop the solid and mostly solid cream into the frozen mixing bowl.
18. Beat on high for several minutes, until soft peaks form.
19. Add powdered sugar and vanilla and beat for another minute or so.
20. Spread topping on refrigerated pie and top with toasted coconut flakes, if desired.
21. Keep refrigerated until served.