Paleo Coconut Flour Gluten Free Coconut Cream Pie

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg

• Canned Goods

  • 1 can(s Coconut cream or coconut milk

• Baking & Spices

  • 1 3/8 cup Coconut flour
  • 1 tbsp Coconut sugar
  • 1 1/8 tsp Salt
  • 3/4 cup Sugar or raw sugar or coconut sugar
  • 1 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Coconut cooking oil

• Nuts & Seeds

  • 1 cup Coconut, Flaked

Found on justapinch.com

Description

Ingredients

• 2 Tbsp coconut cooking oil
• 1/4 c coconut flour
• 1 Tbsp coconut sugar
• 2 Tbsp coconut cooking oil
• 1 tsp pure vanilla extract
• 2 eggs
• 1/8 tsp salt
• 2 Tbsp coconut flour
• 1 can(s) coconut cream or coconut milk chilled a day
• 1 c coconut flaked
• 3/4 c sugar or raw sugar or coconut sugar
• 1 c coconut flour
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp salt

Directions

• 1Add 1/4 cup plus 2 tablespoons coconut flour. 2Add 2 tablespoons liquid coconut cooking oil. 3Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon. 4Mix together ingredients in medium mixing bowl. 5Press dough into pie plate to form pie crust. 6Preheat oven to 350 degrees Fahrenheit. 7Bake for 10 to 15 minutes or until done. 8Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator. 9Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.