Gluten-Free Coconut Cream Pie
For the crust:
2 and 1/2 cups dried organic coconut flakes
Process these ingredients in a food processor until crumbly (resembles graham cracker crust). If mixture is too dry - add dates, if it is too wet – add pecans. Transfer mixture to a pie plate and press your crust evenly on the bottom and up the sides, forming a ridge along the top as you would a regular pie crust. You won’t be able to make a fancy edge because of the crumbly texture – but you can pinch it into a bit of a shape. Set aside.
Now for the filling – you will need:
2 and 1/4 cups organic coconut milk (use the non-lite version for best flavor)
Put all ingredients into a vita-mix, high-powered blender or food processor. (The Vita-mix makes it crazy creamy!) Blend until smooth. Pour blended mixture into the prepared pie crust and put into the refrigerator. The filling will set up nicely in about an hour.