Paleo Classic Cream Pie
Indulge in a healthier twist on a timeless dessert with this Paleo Classic Cream Pie, crafted to satisfy both your sweet tooth and your dietary preferences. This grain-free, refined sugar-free recipe features a delectable almond flour and coconut flour crust, paired with a velvety vanilla custard filling made from rich coconut milk, honey, and fresh vanilla bean. Topped with fluffy coconut whipped cream, this creamy delight is perfect for Paleo enthusiasts and anyone seeking a guilt-free treat. With easy-to-follow steps and wholesome ingredients, this dessert is a showstopper at any gathering while staying true to your clean-eating lifestyle. Perfect for entertaining or weekend indulgence, this Paleo pie showcases tradition and nutrition in every slice.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.25 cup coconut oil
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups full-fat coconut milk
- 0.25 cup honey
- 3 tablespoons arrowroot powder
- 1 vanilla bean pod
- 4 large egg yolks
- 1 cup coconut cream
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, honey, one egg, and vanilla extract. Mix until a dough forms.
Press the dough into a 9-inch pie pan evenly, making sure to cover the bottom and sides.
Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let cool.
In a saucepan over medium heat, combine coconut milk and honey, whisking to combine.
Split the vanilla bean pod and scrape the seeds into the saucepan, then add the pod itself for extra flavor.
In a separate bowl, whisk together arrowroot powder and egg yolks until smooth.
Gradually pour the heated coconut milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 8-10 minutes.
Remove from heat, discard the vanilla bean pod, and let the filling cool slightly.
Pour the cooled filling into the baked crust and refrigerate for at least 2 hours or until set.
For the topping, whip the coconut cream with honey and vanilla extract until light and fluffy.
Spread or pipe the coconut whipped cream over the chilled pie.
Slice and serve your Paleo Classic Cream Pie.
Nutrition Facts
Calories |
4158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.2 g | 396% | |
| Saturated Fat | 200.5 g | 1002% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 320.6 g | 117% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 248.2 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 532 mg | 41% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
