Coconut Cream Pie with Chocolate Ganache

 

Springtime means outdoor entertaining, Mothers Day and graduations. For all these festivities it is so nice to have a new dessert recipe at your fingertips. How can you go wrong with a healthy version of a Coconut Cream Pie?? This recipe is grain-free and low in sugar, which I prefer when it comes to desserts! It has plenty of coconut cream for richness and flavor so try it out and ENJOY!!! 

 

 

Ingredients:

Crust

⅓ C chopped pecans

¾ C blanched almond flour

1 ½ T maple syrup

4 T melted coconut oil

Chocolate Ganache

9 T dark chocolate chips

3 T heavy cream

Coconut Custard

1 13.5 ounce can full-fat coconut milk

3 T heavy cream

4 T arrowroot powder

3 T maple syrup

2 eggs

½ C unsweetened shredded coconut

1 tsp. Vanilla extract

¼ tsp. Sea salt

Whipped Cream Topping

1 C Heavy Whipping Cream

1 T maple syrup

1 tsp. Lime zest

Toasted Coconut Topping

¼ C unsweetened shredded coconut

 

 

Directions: 

 

Crust

1. Preheat oven to 350.  

2. Line a 9×9 baking pan with parchment paper

3. In a medium bowl, mix together pecans, almond flour, melted coconut oil and maple syrup.

4. Press mixture evenly into the bottom of the 9×9 pan.

5. Bake in 350 the oven for about 10 minutes or until edges start to brown.

6. Set aside to cool.

 

 

Chocolate Ganache

1. In a small saucepan, melt chocolate chips over low heat. Then stir in heavy cream.

2. Set aside to cool.

3. Once cool, spread over the crust and refrigerate until firm and no longer glossy.

 

Coconut Custard

1. Combine the coconut milk, heavy cream, eggs, arrowroot powder, maple syrup, shredded coconut, and sea salt in a medium saucepan

2. Heat the mixture slowly over low heat, stirring regularly, until mixture thickens and leaves a thick coating on the back of a spoon.

3. Add vanilla and set aside to cool.

4. When cool, spread evenly over chocolate ganache and put the pie back in the fridge to chill.

 

 

Whipped Cream Topping

1. Add heavy cream, vanilla, maple syrup and lime zest to mixer bowl.  Whip until firm peaks appear

2. Spread over chilled coconut custard and top with toasted coconut.  

3. Put back in the fridge until ready to serve.

 

Toasted Coconut

1. Put coconut on sheet pan and toast in a 350 oven for about 4 minutes or until golden brown.

 

 

2. Sprinkle generously on top of the pie after it cools and serve!

 

 

 

 

 

Print Recipe
Coconut Cream Pie
Prep Time 30
Cook Time 10
Servings
ppl
Ingredients
Chocolate Ganache
Coconut Custard
Whipped Cream Topping
Toasted Coconut Topping
Prep Time 30
Cook Time 10
Servings
ppl
Ingredients
Chocolate Ganache
Coconut Custard
Whipped Cream Topping
Toasted Coconut Topping
Instructions
Crust
  1. Preheat oven to 350.
  2. Line a 9×9 baking pan with parchment paper
  3. In a medium bowl, mix together pecans, almond flour, melted coconut oil and maple syrup.
  4. Press mixture evenly into the bottom of the 9×9 pan.
  5. Bake in 350 the oven for about 10 minutes or until edges start to brown.
  6. Set aside to cool.
Chocolate Ganache
  1. In a small saucepan, melt chocolate chips over low heat. Then stir in heavy cream.
  2. Set aside to cool.
  3. Once cool, spread over the crust and refrigerate until firm and no longer glossy.
Coconut Custard
  1. Combine the coconut milk, heavy cream, eggs, arrowroot powder, maple syrup, shredded coconut, and sea salt in a medium saucepan.
  2. Heat the mixture slowly over low heat, stirring regularly, until mixture thickens and leaves a thick coating on the back of a spoon.
  3. Add vanilla and set aside to cool.
  4. When cool, spread evenly over chocolate ganache and put the pie back in the fridge to chill.
Whipped Cream Topping
  1. Add heavy cream, vanilla, maple syrup and lime zest to mixer bowl. Whip until firm peaks appear.
  2. Spread over chilled coconut custard and top with toasted coconut.
  3. Put back in the fridge until ready to serve.
Toasted Coconut
  1. Put coconut on sheet pan and toast in a 350 oven for about 4 minutes or until golden brown. Sprinkle generously on top of the pie after it cools and serve!