Coconut Cream Pie - Gluten and dairy free
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 156.9
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 21.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.6 g
- Protein: 2.7 g
View full nutritional breakdown of Coconut Cream Pie - Gluten and dairy free calories by ingredient
Number of Servings: 10
Ingredients
-
Crust:
1 cup old fashioned oats
1/4 cup brown rice flour
1/4 cup whole unsalted almonds
2 tsp honey (or agave nectar)
3 T canola oil
Filling:
1 1/3 cup unsweetened coconut milk (So Delicious brand)
1/2 cup coconut water
1/3 cup evaporated palm sugar
1/4 cup brown rice flour
3 tsp coconut extract
2 tsp vanilla extract
Directions
Preheat oven to 375 degrees. Lightly spray 9-inch pie pan with non-stick spray.
CRUST: Place the dry crust ingredients into a food processor and grind until a fine texture. Add honey and canola oil and combine until the mixture sticks together when squeezed in your hand.
Place in pie pan and press evenly over bottom and sides of pan.
Bake for 10 minutes or until the crust is lightly browned. Allow to cool before pouring in filling.
FILLING: Combine all filling ingredients in a medium saucepan. Stir constantly with a whisk until boiling continue for one minute longer.
Allow to stand for one minute before filling pie crust. Filling will solidify a little bit.
Place in refrigerator for at least 2 hours before serving. Pie should be firmly set.
Cut into 8-10 servings.
10 servings:
Cal: 157 Fat: 7.8g Carb: 20.5g Protein: 2.7g
8 servings:
Cal: 196 Fat: 9.7g Carb: 25.7g Protein: 3.3g
Serving Size: Makes 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHRISTINEDION.
CRUST: Place the dry crust ingredients into a food processor and grind until a fine texture. Add honey and canola oil and combine until the mixture sticks together when squeezed in your hand.
Place in pie pan and press evenly over bottom and sides of pan.
Bake for 10 minutes or until the crust is lightly browned. Allow to cool before pouring in filling.
FILLING: Combine all filling ingredients in a medium saucepan. Stir constantly with a whisk until boiling continue for one minute longer.
Allow to stand for one minute before filling pie crust. Filling will solidify a little bit.
Place in refrigerator for at least 2 hours before serving. Pie should be firmly set.
Cut into 8-10 servings.
10 servings:
Cal: 157 Fat: 7.8g Carb: 20.5g Protein: 2.7g
8 servings:
Cal: 196 Fat: 9.7g Carb: 25.7g Protein: 3.3g
Serving Size: Makes 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHRISTINEDION.