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Coconut Cream Pie

2 min read time Sep 17, 2020

Description

Description

This classic Coconut Cream Pie features a rich, non-dairy filling.

Paired with high-quality coconut products from Z Natural Foods, you're almost assured an incredibly delicious and delightful dessert!

The recipe is mildly sweet, but if you prefer more sweetness, simply add extra sugar.

Personally, I opt for a subtler sweetness, but you can always increase it to suit your taste!

How to Make the Coconut Cream Pie Crust

Ingredients:

1 ½ cup of organic wheat flour
4 oz of grass fed and finished butter
A pinch of salt
A pinch of sugar
⅛ cup of ice water

Directions:

This is a classic pie crust because … sometimes … it is good fun to eat a pie!

Blend the flour, salt and sugar together.
Add well-chilled butter in small bits.
Work together with a pastry knife until you have pea sized crumble texture (video coming soon!).
Add the ice water and form a dough working quickly.
Fold into itself a few times until smooth. Do not overwork!

Starting with the dough in a round, flat form placed on a well floured surface. Rub a bit of flour on your rolling pin. Roll out the dough to an ⅛ th of an inch thickness, turning it each time a little bit as you widen the round shape. Once fully rolled, fold it in four and place it a greased pie pan. Unfold it and work the top edge with your forefinger and thumb pinching to create a more finished crust. Cut away any excess first. Prick with a fork along the bottom and sides.

Your crust is ready and the filling is a snap. You can also make this filling crustless in a well-greased, parchment lined muffin pan.