Paleo Coconut Cream Pie

Pie is one of my favorite desserts.. especially any kind of cream pie! However, it’s kind of a challenge to make pie without dairy, sugar or grains. That’s why this pie is so amazing because it tastes so close to the real thing and is actually healthy for you with the healthy fats, antioxidants and calcium from the coconut! I slightly adapted this recipe for the custard. This pie is actually pretty easy to make! The main thing to remember is to whisk the custard constantly and not to overcook it, because you don’t want to end up with scrambled eggs.

Paleo Coconut Cream Pie
  • Crust:
  • ½ cup walnuts
  • ½ cup pecans
  • 8 pitted dates
  • Coconut custard:
  • ¾ cup coconut cream plus ¼ cup water, or 1 cup of coconut milk
  • 4 egg yolks
  • ¼ cup xylitol or coconut sugar
  • 1¼ teaspoon gelatin
  • 2 teaspoons vanilla extract
  • Whipped "Cream":
  • 1 14 oz can of coconut milk, refrigerated at least 24 hours
  1. Soak the dates and nuts for a few hours in a bowl of water.
  2. Pulse them together in a food processor until a ball forms.
  3. Press this into a pie dish and refrigerate while you make the custard.
  4. In medium bowl whisk together xylitol (or sweetener of choice) and egg yolks.
  5. Bring the coconut cream to a simmer on medium heat.
  6. Pour it slowly into the egg yolk mixture, whisking constantly so you don't scramble the eggs.
  7. Pour it back into the pan and whisk it constantly for about 5 minutes until it coats the back of a spoon.
  8. Let custard cool for about 40 minutes in fridge and then pour it on top of crust.
  9. Refrigerate for 3-4 hours until set.
  10. With a spoon, take the separated cream off the top from the can of coconut milk.
  11. Whisk it in a bowl and then spread on top of custard.


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