This was truly a luscious pie!   Way better than I would have anticipated! The inspiration for this recipe came from Everyday Foods. For the original please check out Everyday Foods for their recipe called Coconut Cream Tart.  I ended up changing the original recipe quite a bit, and was very happy with the results.  This pie uses one 9 inch pre-baked pie crust.  I used the dream pastry recipe from Bette Hagman's book The Gluten Free Gourmet Cooks Fast and Healthy.
3/4 cup sweetened shredded coconut
2 cups of Organic Whole Coconut Milk
zest and juice of 1 lime plus enough coconut milk to reach the 1/2 cup level
1/2 cup fructose sugar
pinch of salt
3 Tblsp. cornstarch
3 large egg yolks
1 tsp. Vanilla
Lightly toast the shredded coconut on a sheet pan in a preheated oven at 350 degrees, tossing occasionally for about 3- 5 minutes - until golden, remove from the oven and set aside.
Zest and juice the lime, adding the zest to a pot with 2 cups of Organic Whole Coconut Milk. Pour the lime juice into a 1/2 cup measuring cup, and top up with more Coconut milk to reach 1/2 cup level.  In a bowl, combine the cornstarch, salt, sugar, egg yolks the 1/2 cup of coconut milk with lime juice, whisk well.  Pour into the pot of coconut milk, and begin to heat on medium heat, whisking well.  Continue to whisk, bringing the mixture to a low boil - (I am guessing here, about 8 minutes).  Whisk the entire time, and once on a slow boil, continue to whisk and cook for 1 more minute, until thickened.  Remove from heat, and transfer to a bowl, adding in the vanilla stirring well to combine.  Refrigerate until cold. (I actually made the filling the day before)

Sprinkle the baked pie crust with 1/2 cup of the toasted, shredded coconut.  Spoon on the cooled filling and garnish with remaining 1/4 cup of coconut.  Refrigerate until ready to serve, at least one hour, and serve with whipped cream.  We always use Karen's recipe for SCD whipped cream, you can find this delicious recipe at her blog: Heal Balance Live.  Also, I took the pie out of the refrigerator one hour before serving.  So scrumptious! We will definitely be having this pie again.

Ina Gawne
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October 12, 2010