Photo of Coconut Cream Pie

Paleo Coconut Cream Pie

Paleo and non-paleo alike, this recipe is hands-down my husband’s very favorite dessert. I’ve been making and perfecting this one for months, and I can’t wait to share it with you! The best part? You can take this to parties and get-togethers without a single person ever guessing it’s a healthy version.

PS – This does not take 4 hours to make, it just has to chill for four hours. :)

Coconut Cream Pie
 
Prep time
Cook time
Total time
 
Paleo and non-paleo alike, this recipe is hands-down my husband's very favorite dessert. And the best part? You can take this to parties and get-togethers without a single person ever guessing it's a healthy version. Note: This does not take 4 hours to make, it just has to chill for four hours.
Author:
Recipe type: Sweets and Treats
Serves: 8-10
Ingredients
For the egg-free honey graham pie crust
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/3 cup coconut oil, melted
  • 1/2 tsp vanilla
  • 3 tbsp honey
  • 1 gelatin egg
To make gelatin egg:
  • Whisk 1 tbsp cool water with 1 tbsp gelatin. Add 2 tbsp boiling water. Whisk vigorously until gelatin is completely dissolved and frothy. Use immediately.
For the Coconut Cream Pie Filling:
  • 1 cup unsweetened shredded coconut (toasted on baking sheet for in 350 oven for 5-6 minutes, or until golden brown)
  • 2 cans coconut milk
  • 1/2 cup arrowroot flour
  • 1/3 cup honey
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
Directions
For the egg-free honey graham pie crust:
  1. Preheat oven to 350.
  2. In small bowl, whisk together dry ingredients: coconut flour, arrowroot four, salt, baking soda and cinnamon. Set aside.
  3. In stand mixer, beat wet ingredients together on medium.
  4. Add dry ingredients, mixing until fully combined.
  5. Scrape dough into 9" pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.
  6. Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling.
For the coconut cream pie filling:
  1. Toast coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)
  2. In medium saucepan over medium heat, Whisk all ingredients together, except toasted coconut.
  3. Bring to a boil, uncovered and stirring frequently while scraping bottom and sides.
  4. Once boiling, boil for 1 minute. Mixture will thicken considerably.
  5. Stir in coconut.
  6. Pour into prepared graham pie crust.
  7. Refrigerate for 4 hours, until completely cool and hardened throughout.

 

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