{recipe} Coconut Cream Pie

This recipe comes to us from the one and only, our Double Trouble duo favorite: Nudie Foodie. Prepare for your eyes and taste buds to be inspired!

NOTE: PREPARE
Irish Moss Gel, begin soaking, at least 2-3 days in advance
Pie Crust, 2 days in advance

Day One

INGREDIENTS (FOR CHOCOLATE BROWNIE PIE CRUST)
1c. Raw Coconut Flour (I like the brand Coconut Secret)
1c. Raw Chocolate Powder
1/2c. Yacon Syrup
2T. Coconut Oil
2T. Coconut Butter + more for pie plate (that’s whole coconut, try Artisana brand)
2t. ground Golden Flax Seed (ground brown flax seed may be substituted)
1t. alcohol free Vanilla Flavor
1t. Stevia Plus Powder
1/4t. Himalayan Salt

INSTRUCTIONS (FOR CHOCOLATE BROWNIE PIE CRUST)
Add the Coconut Oil and Butter to a shallow dish. Melt in dehydrator set at 105 degrees. Because the Coconut Butter contains whole coconut, there will be some sediment in the dish.
Butter the bottom and sides of the pie plate with Coconut Butter and set aside.
Sift the Coconut Flour and Chocolate Powder into a large bowl. I simply use a large strainer to do this.
Add the Ground Flax and Stevia to the sifted Coconut/Chocolate Mix. Whisk, removing all lumps.

In a small bowl, combine Yacon, Vanilla, and Salt. Add melted Coconut Oil and Butter and mix well using a hard spatula until ingredients combine as much as possible.
Add the wet ingredient mixture to the dry ingredient mixture. Using a hard spatula, mix all ingredients until well combined and a dough forms- the dough will be slightly crumbly.

Press the dough into the pie plate, forming a crust along the bottom and sides. Place in dehydrator set at 105 degrees and dehydrate overnight, approximately 24 hours.
Allow to completely cool at room temperature before filling.

Day Two

INGREDIENTS (FOR COCONUT CREAM PIE WHIP)
1c. Thai Coconut Water, or as needed
2c. chopped fresh Thai Young Coconut Meat
2t. Coconut Oil (apparently up to 2T. may be used, as this was a rich and tasty blunder on my part)
1t. alcohol free Vanilla Extract
1t. Stevia Plus Powder
pinch Himalayan Salt
**See additional ingredients below

INSTRUCTIONS (FOR COCONUT CREAM PIE WHIP)
Add only 1/2c. Coconut Water to Vita-Mix, reserving the rest to the side. Add all other ingredients and blend from low to high, adding additional Coconut Water as needed through chute. The turnover should be smooth, while still keeping the Cream thick.
then Add:

1t. Lecithin Powder
1T. Irish Moss Gel*

Blend again low to high until smooth, scraping down sides and re-blending as needed. Before Whip begins to thicken, transfer to a container or bowl and chill in refrigerator.

INGREDIENTS & INSTRUCTIONS (FOR COCONUT CREAM PIE FILLING)
Add the 2T. Coconut Butter to a shallow dish. Melt in dehydrator set at 105 degrees.
Make Cashew Milk. See recipe* below.

1 serving fresh Cashew Milk*
2c. chopped fresh Thai Young Coconut Meat
1t. alcohol free Vanilla Flavor
1/4t. Himalayan Salt
Blend Milk, Coconut Meat, Vanilla Favor and Salt in Vita-Mix on highest speed until thick, smooth and creamy, scraping down sides and re-blending as needed.

2T. Irish Moss Gel*
2t. ground Golden Flax Seed
1t. Lecithin Powder
Add to Vita-Mix, and blend on high until smooth.

2T. Coconut Butter, melted
With Vita-Mix running on medium speed, add melted Coconut Butter through chute. Turn to highest speed, blending smooth.

4T. Clear Agave Nectar, Coconut Sugar, or Coconut Nectar
OR 1 1/2t. Stevia Plus Powder + 2t. Lemon Juice (sugar-free alternative)
Blend in choice Sweetener.
Pour into a large bowl, and using a hard spatula, mix in:

1c. Shredded Dried Coconut
(I like the brand Coconut Secret)

Allow to cool completely before pouring into pie plate. There may be some Coconut Cream Filling left over – this is Always a Good thing… fridge it or eat it.
When Filling is cooled, pour into prepared Pie Crust. Cover with plastic wrap and refrigerate several hours or one day to set.

Topping:
Shredded Dried Coconut
Coconut Crystals (optional, but gives it an additional sweet-sugary topping and a toasted coconut like appearance)

To Serve: this pie may be assembled in advance or just before serving. For best results, add Coconut Whip Topping to Vita-Mix and blend on high very briefly, only a few seconds. Spread Coconut Whip in a thick dome over Coconut Cream Pie Filling.
Top with Shredded Dried Coconut and Coconut Crystals.
Serve & Enjoy!

*Irish Moss Gel Recipe:
1/8c. packed Irish Moss, rinsed well and soaked 8-12 hours or overnight, and rinsed well again
1c. Pure Water
Add soaked and well rinsed Irish Moss to Vita-Mix along with water and blend on highest speed until smooth. Transfer to a jar or container and refrigerate one day or overnight until gelled and set. Keeps about one week refrigerated.

*Cashew Milk Recipe:
1/2c. Raw Cashews, soaked for approx. 1 hour or simply rinsed well
1c. Thai Coconut Water
Blend in Vita-Mix on highest speed until smooth. Strain through nut milk bag, reserving Milk. Yields one serving, approx. 8-10 oz.

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