Paleo Coconut Cream Pie

AUTHOR: Living Healthy With Chocolate

CRUST:

¼ cup pecans, chopped

½ cup blanched almond flour

½ tablespoon raw honey

3 tablespoon coconut oil, melted

CHOCOLATE LAYER:

6 tablespoon chocolate chips

1 tablespoon + 1 teaspoon heavy cream (or coconut milk)

COCONUT CREAM LAYER:

1 can (13.5 ounces) coconut milk, full fat

1 large egg

3 tablespoon arrowroot powder

3 tablespoon raw honey

½ teaspoon vanilla extract

½ cup shredded coconut, unsweetened

⅛ salt

COCONUT WHIPPING CREAM:

1 can (13.5 ounces) full fat coconut milk refrigerated overnight (light coconut milk will not work)

toasted shredded coconut

Instructions

CRUST:

Preheat the oven to 350°F, and line a 7x5-inch baking pan with parchment paper.

In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.

Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.

CHOCOLATE LAYER:

Melt chocolate chips slowly in a bowl over simmering water (double boiler)

When chocolate is melted mix in the heavy cream (or coconut milk).

Spread chocolate evenly over the cooled crust and refrigerate.

COCONUT CREAM LAYER:

Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.

Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes.

Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.

COCONUT WHIPPING CREAM:

Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.

Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.

Key Lime Pie: Same crust but different filling:

2 large eggs + 1 egg yolk

⅓ cup + 2 tbsp key lime or fresh lime juice (I used a mix of both, just under ½ cup total)

¼ cup + 2 tbsp raw honey

½ cup organic coconut cream

1 tbsp finely grated lime zest

2 tbsp tapioca flour

AUTHOR: http://www.paleorunningmomma.com/paleo-key-lime-pie/