Coconut Cream Pie Clean Eating

Crust:
1 C old fashioned rolled oats
1/4 C spelt flour
1/4 C whole unsalted almonds
2 tsp raw honey
3 Tbsp safflower oil
Filling:
1/3 C light coconut milk
1/2 C coconut water
1 C fat free milk
1/3 organic evaporated cane juice
1/4 C brown rice flour
1 tsp pure coconut extract
1/2 tsp pure vanilla extract
1 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.