Coconut Cream Pie
Coconut Cream Pie
Instead of a whopping amount of cholesterol and fat like you would find in traditionally-prepared coconut cream pie, this beautiful, creamy treat offers a delicious serving of fiber and healthful fats.
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1
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baked Almond Coconut Pie Crust
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3/4
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1 1/2
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cups water – divided
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1/3
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cup raw sugar, evaporated cane juice, or other granulated sweetener, scant
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1/3
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cup honey
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1/4
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teaspoon salt
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1/3
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cup cornstarch
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1
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14-ounce can full-fat, unsweetened coconut milk (do not use low-fat variety)
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1 1/2
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teaspoons vanilla
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2/3
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cup shredded coconut
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GARNISH
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1/2
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cup toasted coconut – optional
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1. Place blanched almonds and 1 cup of the water in blender and blend until very smooth. (If you don’t have a powerful blender this may take several minutes of blending.)
2. Add remaining water, sweetener, honey, and salt and blend until smooth. Add cornstarch and blend until well mixed. Pour mixture into a medium saucepan and begin heating.
3. Meanwhile, place coconut milk in blender and blend until smooth. Add to saucepan.
4. Stirring constantly, bring mixture in pan to a boil. (A heat-proof spatula and a whisk work well for this.) Continue cooking, stirring constantly, for 30 to 60 seconds or until mixture thickens. Remove from heat.
5. Stir in vanilla and coconut.
6. Pour into baked pie crust. Sprinkle toasted coconut on top. Chill for at least 3 hours or until set.
Note:
Coconut milk can separate in the can; this is why step #3 instructs you to blend the milk.
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