Coconut Cream Pie

Say good-bye to heavy cream, half and half, shortening and butter. Our cleaned-up version of this classic pie is light on saturated fat (not to mention prep time)!

Photo: Yvonne Duivenvoorden

By Marianne Wren

Serves: 8
Hands-on time: 20 minutes
Total time: 2 hours, 30 minutes

INGREDIENTS:

CRUST

• 1 cup old-fashioned rolled oats
• 1/4 cup spelt flour
• 1/4 cup whole unsalted almonds
• 2 tsp raw honey
• 3 tbsp safflower oil

FILLING

• 1/3 cup light coconut milk
• 1/2 cup coconut water
• 1 cup low-fat milk
• 1/3 cup organic evaporated cane juice
• 1/4 cup brown rice flour
• 1 tsp pure coconut extract
• 1/2 tsp pure vanilla extract
• 1 tbsp unsweetened flaked coconut, toasted, optional

EQUIPMENT:

• 9-inch pie pan

INSTRUCTIONS:

1. 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 pie pan and press into bottom and sides of pan. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool.
2. 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 allow to 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.

Nutrients per serving (1/8 of pie): Calories: 196, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Carbs: 23 g, Fiber: 2 g, Sugars: 10 g, Protein: 4 g, Sodium: 22 mg, Cholesterol: 0 m
g