Paleo coconut cream dream pie

Paleo Coconut Cream Dream Pie

Just the words alone conjure up images of a soft, fluffy, creamy dessert that you could eat way too much of! This recipe has become one of the top five favorites among my group of friend who I share all my deserts with and I was told by several people that this pie rivals a well known local pie from a place called Ted’s Bakery.
Course Dessert, Pie
Cuisine American
Calories 730

Ingredients

Crust:

  • 1/4 cup pecans chopped
  • 1/2 cup almond flour blanched
  • 1/2 tbsp honey raw
  • 3 tbsp coconut oil

Chocolate layer:

  • 6 tbsp chocolate chips
  • 1 tbsp heavy cream (36-38%) + 1 teaspoon heavy cream (or coconut milk)

Coconut cream layer:

  • 1 can coconut milk full fat
  • 1 egg large
  • 3 tbsp arrowroot starch
  • 3 tbsp honey raw
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flakes shredded, unsweetened
  • 1/8 salt

Coconut whipping cream:

  • 1 can coconut milk full fat milk refrigerated overnight (light coconut milk will not work)
  • coconut flakes toasted shredded

Instructions

Crust:

  • Preheat the oven to 350F (177C), and line a 7x5-inch baking pan with parchment paper.
  • In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.
  • Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.

Chocolate layer:

  • Melt chocolate chips slowly in a bowl over simmering water (double boiler)
  • When chocolate is melted mix in the heavy cream (or coconut milk).
  • Spread chocolate evenly over the cooled crust and refrigerate.

Coconut cream layer:

  • Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
  • Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes.
  • Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.

Coconut whipping cream:

  • Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
  • Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.

Williams - Sonoma

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