I know you're thinking why on earth is this yellow not white? There are egg yolks in this recipe and I buy pastured eggs from a farm and the yolks are bright yellow-orange in color. It just so happened that one of the yolks was super dark in color...mmmm more nutrients!!! I could almost call this Coconut Custard Pie, it's that creamy!! I found it very easy to keep taste testing the filling over and over even though it tasted perfect the first spoonful. I might just have to make this filling alone and call it a pudding or turn it into an ice cream!!! Who says you need dairy to make things taste good!!!
Recipe: Dairy Free Coconut Cream Pie
Ingredients
Crust:
- 1 1/2 cups raw cashews
- 1 cup unsweetened shredded coconut
- 1 tbsp virgin coconut oil
- 1 tbsp coconut butter or more oil
- 3 dates, pitted*
- 1/4 tsp vanilla beans or vanilla ext
- 1-2 tbsp granulated sweetener (I used combo of Swerve and Palm Sugar)
- dash of sea salt
Filling:
- 2 cans full fat coconut milk, refrigerated (I prefer Thai Kitchen Brand when using the cream portion)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup virgin coconut oil*
- 1/2 cup granulated sweetener (I used Swerve with 2 tbsp palm sugar for the caramel flavor)
- 1/4 cup arrowroot powder
- 2-3 egg yolks (more yolks means more custard like)
- 1/4 tsp sea salt
Instructions
Crust:
- Place the cashews, coconut, sweetener, salt and dates in a food processor and pulse until it looks like rough sand
- Add the oil, coconut butter and vanilla and combine until dough forms. If it doesn't start to stick you can add a tiny bit of water
- Press dough into the bottom and sides of a glass pie pan
- Place in the freezer to set while you make the filling
Filling:
- Remove cans of coconut milk that have been refrigerated and scrape out the cream that is on the top of the can. This should be about 3/4 of the can.
- Place the cream in a medium saucepan along with the sweetener, coconut, salt and coconut oil. Heat over medium high heat until it simmers, then remove from heat
- While that is heating up, whisk the yolks and arrowroot in a small bowl.
- Slowly add a ladle full at a time of the milk to the yolks and continue whisking every time you add more. This is tempering the yolks so they are "cooked".Do about 4 ladles worth and then add the yolk mixture back into the remaining milk mixture and return to MEDIUM heat for 30 seconds and keep mixing the entire time. The mixture should start to bubble. Remove immediately (don't want the eggs to start to cook!) and let cool about 5 minutes
- Pour the filling into the crust and place in the freezer for an hour to set.
- Move the pie from the freezer to the frig and store there until you are ready to serve it.
Quick notes
*I used deglet dates which are smaller than medjools. You may only need 2 medjools, unless you want it sweeter. Dates are found in the produce section of the grocery store or in the bulk aisle of Whole Foods
*Make sure you use Virgin Coconut Oil that has a coconut taste to it. You want this added flavor in the filling
Variations
Raw almonds should work for the crust as well. Cashews are a sweeter nut and pairs well with coconut.
If you want to get crazy, use your leftover egg whites combined with sweetener and vanilla to form a meringue to place on the of the filling once it's set.
