Ingredients

The following ingredients have 15 Servings
  • COCONUT GLUTEN FREE PALEO PIE CRUST
  • 2 tablespoon(s) coconut cooking oil
  • 1/4 cup(s) coconut flour
  • 1 tablespoon(s) coconut sugar
  • 2 tablespoon(s) coconut cooking oil
  • 1 teaspoon(s) pure vanilla extract
  • 2 - eggs
  • 1/8 teaspoon(s) salt
  • 2 tablespoon(s) coconut flour
  • COCONUT CREAM FILLING
  • 1 can(s) coconut cream or coconut milk chilled a day
  • 1 cup(s) coconut flaked
  • 3/4 cup(s) sugar or raw sugar or coconut sugar
  • 1 cup(s) coconut flour
  • 2 - eggs
  • 1 teaspoon(s) vanilla extract
  • 1 teaspoon(s) salt

Instruction

  • Add 1/4 cup plus 2 tablespoons coconut flour.
  • Add 2 tablespoons liquid coconut cooking oil.
  • Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
  • Mix together ingredients in medium mixing bowl.
  • Press dough into pie plate to form pie crust.
  • Preheat oven to 350 degrees Fahrenheit.
  • Bake for 10 to 15 minutes or until done.
  • Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
  • Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.