Coconut Cream Pie

½ cup Organic Cane Sugar
3 tablespoons Spelt Flour
1/8 teaspoon Salt
3 cups Soy Milk
4 ½ teaspoons Egg Replacer* (= 3 eggs)
1 ½ cups un Unsweetened Toasted Shredded
Coconut (divided)
1 tablespoon Canola Oil
½ teaspoon Almond Extract
1 pinch Coriander
1 WW Flour pastry shell(9 inches), baked**

In a medium saucepan, combine Sugar, Flour and Salt. Stir in Soy Milk; cook and stir over medium-high heat until thickened and bubbly (You will probably have to add at this moment about 2-2 ½ tablespoons Cornstarch). Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir the hot mixture into Egg Replacer(beaten Eggs). Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more(do not boil). Remove from the heat; stir in 1 ¼ cup Coconut, Oil, Almond extract and Coriander.

Pour into cooked pie shell; sprinkle with remaining Coconut. Chill for several hours before serving. Refrigerate leftovers.

*Egg Replacer recipe:
1 cup potato flour
¾ cup tapioca flour
2 teaspoons baking powder
Mix well, keep in air-tight jar.
1½ teaspoon of mix+1 tablespoon water=1 egg yolk
1½ teaspoon of mix+ 2 tablespoons water= 1 whole egg

**Best pie crust ever:

1 cup ww flour or spelt
1 cup pastry flour
1 teaspoon salt

Mix with a whisk:
¾ cup water
¼ cup oil

Add to dry mix quickly and roll out. Bake at 350°F for about 20 minutes, until golden. Enjoy!!!
Servings: 6-8
Time: 20 min.+chilling

–Submitted by Myriam Roy

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