Coconut Cream Pie Clean Eating
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Crust:1 C old fashioned rolled oats1/4 C spelt flour1/4 C whole unsalted almonds2 tsp raw honey3 Tbsp safflower oilFilling:1/3 C light coconut milk 1/2 C coconut water1 C fat free milk1/3 organic evaporated cane juice1/4 C brown rice flour1 tsp pure coconut extract1/2 tsp pure vanilla extract1 Tbsp shredded coconut, toasted, optional
One: Preheat oven to 375°F. Prepare crust: in the bowl of a food processor fitted with a steel blade, blend oats, spelt flour and almonds until a fine grind has been reached, about 3 minutes. Add honey and oil and pulse until mixture becomes crumbly and sticks together when squeezed in your palm. Turn mixture out into a 9-inch pie pan and press into bottom and sides of pan. bake for 10 minutes or until lightly browned. Remove from oven and let cool.
Two: Prepare filling: combine all filling ingredients in a medium saucepan and bring to a boil on medium, stirring constantly with a whisk. Continue stirring and let boil for 1 minute. remove from heat and allow mixture to stand for 1 minute without mixing. Pour into baked pie shell. Chill in fridge until set, at least 2 hours.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CADEROM.
Two: Prepare filling: combine all filling ingredients in a medium saucepan and bring to a boil on medium, stirring constantly with a whisk. Continue stirring and let boil for 1 minute. remove from heat and allow mixture to stand for 1 minute without mixing. Pour into baked pie shell. Chill in fridge until set, at least 2 hours.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CADEROM.
Nutritional Info Amount Per Serving
- Calories: 264.5
- Total Fat: 9.1 g
- Cholesterol: 0.6 mg
- Sodium: 26.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
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