Tuesday, November 24, 2009

French Coconut Pie

*Choose from pie crust below

2 1/4 cups turbinado sugar
2 T. whole wheat pastry flour
6 eggs
1 cup buttermilk
1/2 cup coconut oil, melted
1 cup macaroon style coconut (unsweetened)
1 cup chopped pecans

Preheat oven to 350 degrees.

In a small bowl, mix together the sugar and flour.

In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into the eggs until smooth. Stir in buttermilk, coconut oil, coconut and pecans. Pour into unbaked pie crust.

Bake in a 9 inch deep dish pie pan for 1 hour.

Easy Pie Crust
1 1/2 cups whole wheat pastry flour (soft white wheat)
2 tsp turbinado sugar
3/4 tsp sea salt
1/2 cup melted coconut oil
2 T. milk

Preheat oven to 400 degrees.

Place all ingredients in a 9 inch pie pan. Stir together with a fork. Pat mixture in the bottom and up the sides of pan. Poke holes in bottom and sides of crust with a fork. Bake for 15 minutes or until light brown.

*Bake prior to filling the crust if the recipe calls for it.

Almond Pie Crust
1 1/2 cups almond meal
4 T. coconut oil
2 T. turbinado sugar

Press in the bottom and sides of a 9 inch pie pan.

Almond/Coconut Pie Crust
1 cup almond flour/meal
1 cup (unsweetened) macaroon style coconut
1/4 cup melted butter or coconut oil
3 T. Milk
2 T. turbinado sugar.

Press in the bottom and sides of a 9 inch pie pan.

1 comment:

Singingirl said...

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