WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, December 25, 2014

Coconut Cream Pie (gluten free, dairy free, corn-free, soy free, nut free)


In the past I have used more of a pudding filling but this time tried a pastry cream base- Much better! This will be the official go to recipe from now on. It is a favorite of both Derek and Abby.

Coconut Cream Pie:



1 baked gluten free pie crust.

My favorite gf pie crust recipe:(single crust)

1 1/4 cups Gluten-Free All-Purpose Flour
1 tablespoon sugar(C&H or Domino's organic cane sugar)
1/2 teaspoon guar gum(still using NOW brand)
1/2 teaspoon salt(pink himalayan)
6 tablespoons cold palm shortening(tropical traditions)
1 large egg
2-3 Tablespoons cold water(less or more depending on your flour blend)

Mix dry ingredients. Cut shortening into flour blend. Add egg and enough water to form a ball.

Roll crust out between two sheets of parchment paper. (if the dough seems sticky, sprinkle the parchment with gf flour and roll the ball before covering with second sheet and rolling out.)

Peel the top parchment and flip into pie pan, carefully peel parchment off. Flute edges and prick bottom with fork.

Place in freezer for about 10 minutes until well chilled.

Bake at 350 until lightly brown about 15 minutes.

Cool before filling.



Filling

1/2 cup organic(domino's or C&H) sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose gluten free flour
1 1/2 cups fullfat coconut milk(homemade or safe for you canned)
1 1/2 cups sweetened flaked coconut (Tropical Traditions.To sweeten- a bit of oil and hot water and sprinkle with powdered sugar. Mix well. done!)
1 teaspoon vanilla extract(homemade)


For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and gf flour in medium bowl.

Bring coconut milk and sweetened coconut to simmer in a saucepan over medium heat.

Gradually add hot milk mixture to egg mixture, whisking the whole time. Return to the saucepan and cook and stir the whole time until cream thickens and boils about 3-4 minutes.

Remove from heat.

Mix in vanilla extract. Transfer cream to bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill at least 2 hours and up to 1 day. Once chilled place filling in crust.

Before serving top with coconut whipped cream and some toasted coconut.


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