Serves 1
Directions
- 1Add oats to a food processor.
- 2Add almonds to the food processor.
- 3Add coconut flour to the food processor.
- 4Add coconut sugar to the food processor.
- 5Add salt to the food processor.
- 6Add vanilla extract to the food processor.
- 7Add coconut oil and ghee to the food processor.
- 8Pulse until you get wet sand consistency, keeping it a bit coarse.
- 9Transfer the mixture to a pie dish.
- 10Press the base and sides of the mixture into the pie dish using a spoon to make it as tight as possible.
- 11Bake the crust for 10 minutes.
- 12Add coconut sugar, cornflour, and salt to a pot.
- 13Stir the dry ingredients to mix.
- 14In a separate bowl, add an egg and vanilla.
- 15Whisk the egg and vanilla first.
- 16Add coconut milk to the egg mixture.
- 17Whisk the egg and coconut milk until smooth.
- 18Add the liquid mixture to the pot with the dry ingredients.
- 19Heat on medium and keep whisking until it starts to thicken.
- 20Pour the thickened filling into the cooled baked crust.
- 21Fridge until set.
- 22Scoop coconut whipping cream into a bowl.
- 23Whisk the coconut whipping cream until fluffy, it may take some patience as it's hard when cold.
- 24Top the set chilled pie with the coconut whipping cream.
- 25Add toasted coconut if desired.
Ingredients
- oats
- almonds
- coconut flour
- coconut sugar
- salt
- vanilla extract
- coconut oil
- ghee
- cornflour
- egg
- coconut milk
- coconut whipping cream
- toasted coconut
Equipment
food processorpie dishovenpotwhiskbowlspoonspatula
Tips
- I like to keep the crust a bit coarse.
- Make sure the base and sides of the crust are as tight as possible so it doesn't crumble later.
- The coconut whipping cream needs some patience whisking because it's hard when cold.
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