Southern Coconut Cream Pie (no sugar or dairy) in Oatmeal Pie Crust (gluten free)

 Southern Coconut Cream Pie

Coconut Pudding Filling - 

1 T gelatin

1/2 c water

4 egg yolks (egg whites for the meringue)

1/2 c granulated stevia (Pyure)

2 1/2 c full fat coconut milk

1/2 tsp sea salt

1 - 2 T arrowroot powder

1 T vanilla extract

3 T coconut oil

1 c unsweetened shredded coconut

1- Sprinkle gelatin over the water and let it bloom (add @ #10)

2- In a medium sized bowl, whisk together the egg yolks and stevia

3- Set aside

4- then heat coconut milk in a saucepan over medium heat, stirring occasionally until bubble begin to break the surface of the milk. Do not boil.

5- Temper the egg yolks and sweeteners by slowly whisking half of heated coconut milk into the bowl. 

6-Then pour the contents of the bowl back into the saucepan and return to the stove on medium heat.

7- add salt

8- whisk constantly until the mixture begins to thicken (5-7 min)

9- if you want the pudding thicker, whisk arrowroot powder (1 T at a time, not exceeding 2)

10- when pudding coats the back of a spoon, add the vanilla, coconut oil, bloomed gelatin + water. Whisk vigorously for a couple of minutes to make sure the gelatin is completely dissolved.

11- Pour pudding into a medium sized bowl through a fine meshed sieve. 

12 - Chill 30 minutes

13- Fold in 1 c shredded coconut and pour the pudding into the prepared pie crust.

14- Chill 4-6 hours, until pudding is set.

 

Meringue - 4 hours later

1 T stevia, 2 drops monk fruit

4 egg whites, room temperature

1 pinch sea salt

1/2 c shredded unsweetened coconut

Turn on oven's broiler. Place egg whites in bowl. Beat on high until soft peaks form. Add sweetener and salt while mixer is running on high speed until stiff peaks form. Spread meringue over chilled pie, sealing it around the edges. Top meringue with coconut. Place in oven to brown meringue slightly. Watch it carefully, as it will go from perfect to burnt in seconds (1:20-1:50 minutes). Remove from oven and serve immediately or return to fridge until ready to serve.

Oatmeal Pie Crust (night before)

2/3 c gluten free oats

1/3 c coconut flour

1/3 c pea protein powder

2 T arrowroot powder

1 T granulated stevia (Pyure)

1/2 tsp sea salt

Mix well.

Add 1/3 c coconut oil (room temperature)  and blend well again. Press into 9" pie pan. Spray top edges w olive oil nonstick spray if it seems crumbly. Bake at 375 F for 13-15 minutes. If crust has slid down sides, push up gently from middle with fork.  Once completely cool, add cream filling.