This recipe graciously stolen from Amber at The Tasty Alternative.
(Picture to come.)
SCD Pie Crust
1 can SCD legal coconut milk
1/3 cup honey
3/4 cup fresh squeezed lime juice
1 ripe avocado
2 1/2 teaspoons gelatin (.25 ounces) or 1 envelope of Knox gelatin
1. To a food processor add: lime juice, honey and avocado. Blend until well incorporated.
2. In a bowl, add 1/3 cup of room temperature coconut milk and mix in the gelatin and allow the gelatin to “bloom.” 3. Slowly heat the remaining coconut milk on the stove top (do not boil).
4. Remove the pan from stove top and add the gelatin mixture into the pan and whisk with the heated coconut milk. 5. Pour the coconut milk mixture into the food processor and blend for 10 seconds.
6. Pour mixture into a 9″ pie dish (with the crust already in place) and place in refrigerator for at least 8 hours.
7. After the mixture has set, top with whipped lemon coconut cream (below) and return to the refrigerator for an additional 2 to 4 hours.
Whipped Lemon Coconut Cream:
Cream from 1 can of coconut milk
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon lemon flavor
1. To a bowl add the honey, vanilla and lemon flavor. Mix.
2. Scoop out the coconut cream and add to the bowl.
3. Mix on high with hand-held mixer until well incorporated.
4. Quickly top pie and place back in the refrigerator for 2 to 4 hours.
You wouldn’t believe a pie recipe containing avocado would taste so much like the real thing! Not only does the avocado add a fullness of texture and flavor, it contributes the familiar green color to the recipe. My go-to pie of choice.
Total Time: 10 hours 50 minutes
Prep – 50 minutes
Refrigerate – 10 hours
Yield: 1 pie
This recipe graciously stolen from Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.
3 cups almond flour
1/3 cup butter, cold and cut into pieces
2 Tbsp honey
1/2 tsp salt
1/4 tsp baking soda
1. Heat the oven to 300° F.
2. Process all the crust ingredients in a food processor until the mixture starts to form a ball. The butter may still be visible in the dough.
3. Flatten the dough into a round disk between two large pieces of plastic wrap, and gently roll the crust out to a 13-inch round. Put the dough, still between the plastic wrap, on a baking sheet, and chill in the fridge until firm, approximately 10 minutes.
4. Remove the crust from the fridge. Working quickly, peel off one side of the the plastic wrap. Invert the crust into the pie plate and remove the remaining plastic wrap. Cut off the dough that overhangs the pie plate and
eat it save it for the pie topping.
5. If presentation is important, decoratively crimp the cut edges of the dough. If there are any holes or tears, just pinch them together.
6. If serving a pie that will be baked, bake for 15-20 minutes until just beginning to brown. If serving a pie that will be served cold, bake for 30-35 minutes until brown to your liking.
This is another hit from Jodi Bager and Jenny Lass’s hit cookbook Grain-Free Gourmet. Seriously – go buy it already! We use this recipe as the crust for all of our pies.
Total Time: 25 to 55 minutes
Prep – 10 minutes
Cook – 15 to 45 minutes (see recipe)
Yield: 1 pie crust