Thursday, June 7, 2012

Coconut Cream Pie - Vegan/GF/DF

Cold pies in the summer are a must! While apple pie may be nice for the 4th of July, this recipe may just have you hooked! I make mine less sweet as I have two people in my house (husband and daughter) who aren't huge fans of sweet. This is rich enough though to just really keep you going.

IMG_2260

Ingredients

Crust

1.5 cups rolled oats
1 large banana, soft
1/2 c margarine (or butter if vegan or dairy free isn't important)
1/2 c chia seeds (optional, you can also use flax to boost protein)
1/2 c walnuts (or nut of choice)
dash cinnamon 

Filling

1.5 cups coconut cream (if you use coconut milk, you'll need to add more starch or blend differently)
1 c flaked sweetened coconut (or fresh, just increase sugar if you desire sweetness)
2/3 c raw sugar
1 tsp vanilla extract
1/2 c whole wheat flour (or use just over 1/4 c corn or potato starch)

Instructions


Crust

Preheat oven to 350
In a food processor (or a magic bullet, etc) add ingredients and puree until mostly smooth
Lay into a pie pan
Bake for 8 minutes. Allow to cool.

While baking begin

Filling

In a sauce pan, add coconut milk and slowly bring to a low boil on medium, mixing constantly, around 3 minutes. 
Add sugar and flour, mix well. When consistency is smoothish,
Add coconut flakes and stir.
Lower heat.
 Add vanilla. Stir. 
Should be a thick soup consistency.
Pour into Crust. 

Place into refrigerator to cool. 2 hours, or overnight for very firm. 

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