Coconut Cream Pie Recipe

By request of a handful of people who e-mailed me and who had a taste of the real thing on Friday, here’s the recipe for the Coconut Cream Pie I brought to the raw/vegan/macro potluck.

The crust is actually a Macaroon recipe and can be eaten on its own: plop
dollops on a cookie sheet and bake for 30 minutes at 300. If using as a pie
crust, there will be a bunch left over, so you can either make macaroons or
make the crust thicker.

As pie crust, bake for about half the time.

Crust
1.5 cups spelt flour
1.34 cups unsweetened, shredded coconut (I made mine fresh rather than using
the stuff in the bag, with an organic coconut)
2 teaspoons arrowroot
1 cup grated carrots
1/4 cup sliced almonds
3/4 cup maple syrup
1/3 cup sunflower oil (or safflower. I used sunflower)
2 tablespoons egg replacer
1.5 teaspoons almond extract
1 teaspoon grated lemon zest

Preheat oven to 350

In large mixing bowl, mix flour, coconut, and arrow root. In another bowl,
mix carrots, almonds, 1/4 cup of water (I skipped that to make it more
dense), maple syrup, oil, egg replacer, almond extract, and lemon zest. Add
wet mixture to flour mixture and stir well.

Bake until coconut looks toasted.

Filling
1 cup fresh shredded coconut
2 small avocados
1 cup coconut milk
1 tablespoon almond extract
1/4 cup arrowroot
Agave nectar, to taste. I started at 3 tablespoons, and ended shortly
thereafter. (the recipe calls for 4-6, which seems like a lot to me)

Puree. Pour into cooled crust.

Toast some sliced almonds (it takes 5 minutes at 350) and sprinkle on top.
Or just use raw almonds.

You must chill the pie for it to set (or just the filling), for at least 30
minutes. When it goes into the crust, it seems too thin, but it isn’t.

Good luck!