Because I’m developing some Paleo tendencies, here’s a recipe for a Paleo-esque coconut cream pie.
Actually it’s a torte, because I love my torte/tart pan, but no biggy if you just have a pie pan.
And by “developing some Paleo tendencies” I don’t mean that I’ve been eating bacon-wrapped jerky.
I know that serious, “clean eating” Paleos admirably eat lots of greens and vegetables while limiting their grains and sugars. This, I’m realizing, is a very, very good focus for me because while I do eat quite healthfully, it is very easy for me to go heavy on the grains. So in the past couple of months I’ve toyed around some Paleo recipes. I am finding that by limiting even my gluten-free flours, including beans, I just feel better. Anyway, more on that later perhaps.
So this coconut cream pie is not totally Paleo because there’s a teensy bit of flour and sugar. But, who cares!
Unless you’re GF, then, yes, I do care. I would just use a gluten free flour for that one half cup of flour in the crust.
Oh, and there’s also a layer of dark chocolate smeared all over the crust which adds a little something nice.
Finally, it’s topped with toasted coconut and shaved chocolate. Yum!
Let’s get going…
Start by separating four eggs. You’ll use the whites for the crust and the yolks for the filling.
For the crust:
- 1 c coconut flour
- 1/2 c flour
- 1 T sugar
- 1/2 t salt
- 1/2 c butter or coconut oil
- 4 eggs whites, lightly whisked
- 2 T coconut rum (or vanilla – don’t go buy a whole bottle unless you want a lot of crusts and piña coladas)
- 1/4 c + 2 T cold water
Preheat oven to 325.
Stir together flours, sugar, and salt. Cut butter or coconut oil into tablespoon-size chunks and with a pastry blender cut it into the flour mixture. Blend until it is relatively uniformly combined.
In a separate bowl, combine: whisked egg whites, rum and cold water. Stir that into the flour mixture and mix with a fork just until all is incorporated.
Press crust dough into a 10-inch tart pan or 9-inch pie pan. If you want to mess with a rolling pin, by all means, give it a go. I find fingers work just a well for this, a single crust.
Bake for 15 minutes at 325. And maybe toast some unsweetened coconut for the topping for a few of the 15 minutes. Watch to see that it doesn’t burn.
Melt 4-5oz of dark chocolate using a double boiler, or a makeshift double boiler like this:
It’s just an oven-safe soup bowl over a small saucepan with a little water boiling beneath the bowl.
Add 2 T of coconut milk or coconut coffee creamer (love that stuff in my daily 1:00pm coffee!) or just cream as the chocolate is melting. Stir well and until smooth.
Spread on the bottom of the already baked crust. Set aside.
Prepare the filling:
- 4 egg yolks, lightly whisked
- 1/2 c arrowroot powder
- 1/4 t salt
- 1/2 c sugar
- 2 – 13.6oz cans coconut milk (full-fat is good, or one of each as pictured below)
- optional: a bit more coconut rum or just coconut flavoring (1 teaspoon)
In a medium saucepan heat the coconut milk to a boil. Reduce the heat to medium or medium-low and keep it simmering. Add the 1/2 c sugar, stir well. Stir every so often to make sure the sugar dissolves and the coconut milk doesn’t stick or burn. Simmer for 10-15 minutes to reduce the milk a little and intensify the coconut flavor.
While the milk is simmering, prepare the rest of the ingredients in a separate bowl. Stir together: egg yolks, salt, arrowroot powder, and coconut flavor or rum.
After 10-15 minutes of simmering, add a small amount of the hot milk to the egg yolk mixture. Stir well and continue to add the hot coconut milk to the egg mixture while stirring. You’ll end up with a gelatinous goo that might be a little lumpy, but I find these lumps smooth out after chilling.
Allow to cool a bit. Then spoon filling over and spread out onto the chocolate-covered crust.
Finally for the toppings:
- toasted coconut (which you hopefully already toasted for just a few minutes while baking the crust)
- dark chocolate shavings, the chocolate I used had almonds in it which shaved too, cool?! I just used a vegetable peeler to make the cute little shavings.
Top and enjoy chilled, with some strong, hot coffee.