Friday, June 10, 2016
We have been on a bit of a pie kick around here. I am however growing weary of rolling crusts so this "crust free" pie caught my attention.
I saw a lot of different variations when I was googling. Most either called for biscuit mix or self rising flour. You can make your own self rising gluten free flour: 1 cup all purpose gf flour plus 1 1/2 teaspoon homemade baking powder plus 1/2 teaspoon salt.
Most also called for butter so coconut oil was a perfect replacement.
I also noticed most just call for "milk", I assume dairy but coconut milk was perfect to take that coconut flavor to the next level.(I am sure you could use any milk in this recipe)
Another one I was able to tweak was the "sweetened coconut flakes". Obviously store bought coconut flakes are corn tainted(and other!) so making your own is very easy. Simply lightly moisten Tropical Traditions coconut flakes and toss with a bit of homemade powder sugar. I make the flakes first to make sure they are soft and sweet enough. I don't recommend just using the "dry" flakes as it would likely absorb more of the moisture in the pie while baking.
If you like coconut this is coconut all the way, as it should be. Sometimes having to avoid a lot different foods ends up being an advantage! I do think this will be even better with a crust.. I can imagine a shortbread like crust in cookie bar form.. next time we will try that!
4 Tablespoons Tropical Traditions Coconut oil
3/4 cup C&H organic cane sugar
1 cup homemade coconut milk
2 teaspoons homemade vanilla extract(potato vodka plus vanilla beans)
1/4 cup all purpose gluten free flour
1/2 teaspoon homemade baking powder
1/4 teaspoon salt
1 1/4 cup sweetened Tropical Traditions coconut flakes(moisten flakes and sprinkle with sugar allow to sit 30 minutes)
Preheat oven 350
1)Soften coconut oil
2) combine coconut oil,sugar, eggs, vanilla extract and milk.
3) Add flour,baking powder,salt and coconut flakes. Mix well.
4) Pour into greased pie pan.
5) Bake 40-50 minutes. After 20-30 minutes I recommend covering before finishing baking, remember, coconut will brown quickly.
Posted by Diane at 3:37 PM