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PALEO COCONUT CREAM PIE

Prep Time4 hrs 10 mins
Cook Time10 mins
Total Time4 hrs 20 mins

Ingredients

CRUST

FILLING

Instructions

CRUST

  • Preheat oven to 400 degrees F.
  • Grease a 9 inch pie pan.
  • In a large bowl, combine butter, eggs, and maple syrup and mix well.
  • Add coconut flour and salt, and mix well until the mixture forms a dough.
  • Pat and flatten into the pie pan.
  • Prick the dough with a fork.
  • Bake for 10 minutes until golden.
  • Let cool.

FILLING

  • Refrigerate a can of coconut milk for at least 4 hours or overnight.
  • Carefully take out the can and turn it upside down.
  • Open the can. You'll see the coconut water floating on the top.
  • Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
  • Scoop out the cream into a large bowl.
  • Add the maple syrup and vanilla extract.
  • Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
  • Scoop into the pie crust and smooth out the top.
  • Sprinkle shredded coconut evenly on top of the filling.
  • Gently press berries into the cream.
  • Sprinkle with more shredded coconut.
  • Refrigerate the pie for 1 hour before serving.