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Paleo Coconut Cream Pie

Paleo Coconut Cream Pie

Coconut cream pie is The Hubs’ favorite dessert. The best pie, he says, hails from a tiny place known as Tina’s Cafe in Ruidoso, New Mexico. Every time he eats a slice — about once a year — his eyes roll back into his head and he enters a euphoric state. With no refined flour or sugar, no margarine, and no boxed pudding mix, this Paleo Coconut Cream Pie is lightly sweetened and full of nourishing fats.

You see, I have something to confess (and it’s a little embarrassing): We’ve been married for almost 13 years, and I’ve never made him a coconut cream pie. Pretty sad, huh?

Honestly, I was fairly certain I didn’t like coconut cream pie. And yes, that’s a pretty poor excuse for never making it for my hubby. I might still have made it for him a long time ago, except that we discovered Tina’s and I was sure I couldn’t compete. All my searches for a whole foods recipe turned up nothing. I had to create my own recipe. THIS coconut cream pie has nothing to hide — no white flour, no refined sugar, no boxed pudding, and no margarine. In fact, if you make a coconut flour or almond flour crust, it’s totally Paleo! Enjoy the benefits of pastured egg yolks, gut-healing gelatin, healthy fat, and coconut in this decadent, but not-too-sweet pie.