AIP Coconut Cream Pie Recipe
I gain a lot of inspiration just by being out in the world. Just recently I was at a gathering that served – you guessed it – coconut cream pie.
While I knew better than to eat it, I channeled my cravings for that sweet pie into figuring out how to make an AIP coconut cream pie recipe. You can thank me later.
How to Make Pie AIP-Friendly
Pie poses a lot of challenges for folks with an autoimmune condition. Like most pies, coconut cream pie is very sweet, and that’s why we enjoy it so much.
That sweetness comes with a price. Sugar is a very inflammatory ingredient, so that’s definitely one thing that cannot be part of our AIP pie.
I opted for honey instead. This recipe uses a bit for both the filling and the crust.
If you just perked up at the word “crust,” I’ve got good news for you. This pie will have a crust! We’re going to make a crust using coconut flour instead of white flour. White flour is grain based, and not fit for AIP.
Instead of butter, I used coconut oil for a little fat.
This pie offers a rich coconut flavor thanks to the coconut cream and coconut milk used in the pie filling.
Since this recipe calls for quite a bit of coconut cream (7 oz), I recommend finding a can of it, rather than using the trick where you refrigerate a can of coconut milk and use the hardened part at the top.
It’d be tricky to get enough cream using that method.
Finally, I used a bit of gelatin to help the pie filling stand up and set. Pie lives in that middle ground between solid and liquid, and you want it to have enough firmness that it isn’t soupy.
More AIP Dessert Recipes
Don’t worry – you don’t have to suffer through the AIP diet without dessert. This AIP coconut cream pie is just the beginning.
One of my passions is figuring out how to bring the joy of dessert to everyone following autoimmune protocol.
Check out this page full of AIP desserts. You’ll find everything from strawberry shortcake to pumpkin spice macaroons to good old-fashioned chocolate chip cookies.
I know that managing your health can be a chore, but following your diet doesn’t have to be. Enjoy the confidence of knowing you can still enjoy many foods you love while sticking to a diet that promotes healing.
A super-easy coconut cream pie sure to make everyone happy.
For the base
- 5.3 oz (approx. 1 cup + 5 Tablespoons) (147 g) of coconut flour
- 2 1/2 Tablespoons (38 ml) of runny honey
- 2 1/2 Tablespoons (38 ml) of coconut oil, melted
- 3.4oz (95 ml) of hot water
For the filling
- 2 teaspoons (4 g) of gelatin
- 2 Tablespoons (30 ml) of hot water
- 7 oz (196 ml) of coconut cream
- 1/4 cup (96 ml) of full-fat coconut milk
- 4 Tablespoons (60 ml) of honey
- Preheat the oven to 355°F (180°C).
- Place the coconut flour into a large bowl. In a separate small bowl, whisk together the honey, melted coconut oil, and hot water.
- Add the wet mixture to the flour and use clean hands to work the mixture until it resembles breadcrumbs. Pour the mixture into a greased tart tin or pie dish and press down into an even, compact layer.
- Bake in the oven for 8 minutes, then turn the oven off (without opening the door) and leave in the oven for another 8-10 minutes. Remove and allow to cool completely.
- For the filling, dissolve the gelatin in the hot water and set aside to keep warm while you prepare the rest of the filling.
- In a separate bowl, whisk together the coconut cream and coconut milk until free from lumps. Stir in the honey and add the gelatine mixture. Stir well to combine and immediately pour the filling onto the crust and place in the fridge to set for at least 4 hours.
All nutritional data are estimated and based on per serving amounts.
- Calories: 210
- Sugar: 11 g
- Fat: 13 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 4 g