Dairy-Free, Coconut Pie
Servings: 10–12
Preparation Time: 1 hour, 30 minutes
Ingredients:
Dairy-Free Whole Wheat Crust:
- 1 cup whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 2 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil
- 1/4 cup + 2 tablespoons coconut milk*
Coconut Pie Filling:
- 1 cup sugar
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup + 1 tablespoon coconut oil
- 1/2 cup coconut milk*
- 1 1/2 cups shredded, unsweetened, dried coconut
- 1 teaspoon vanilla extract
Directions:
Crust:
Mix dry ingredients together: flours, sugar, and salt. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time (you may not need any at all). Turn onto a floured surface and knead several times. Roll dough into a 9-inch circle and transfer to a pie plate, using fingers to shape dough as needed.
Pie Filling:
Preheat oven to 350 degrees F.
Mix together sugar and eggs. Add oil and flour and mix well. Add coconut milk and fold in 1 cup coconut. Add vanilla and mix well. Sprinkle remaining coconut on top of the pie. Pour into your whole wheat pie crust.
Bake in preheated oven for 50–55 minutes.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kelly, Charlotte, NC.
