The other day Grandpa came for a visit. The D-Man suggested we have a desert after dinner, and while not typical in our home, we know that Grandpa has a sweet tooth. I thought about making an egg custard, but I was short on time, and honestly I did not want to pull out the double boiler or make a water bath. I decided to make a healthier version of an old fashioned custard pie (sans the typical 1 Cup of Sugar).
4 Pastured Eggs
2 Cups Coconut Milk (or milk of your choice)
1 Cup Unsweetened Finely Shredded Coconut (I used Let’s Do Organic)
¼ Cup Coconut Oil (softened)
½ Cup Coconut Nectar (or Raw Honey)
½ Cup Coconut Flour
½ teaspoon Baking Powder
½ teaspoon Sea Salt
1 teaspoon Ground Organic Cinnamon
½ teaspoon Ground Organic Ginger
¼ teaspoon Ground Organic Nutmeg (a little extra for garnishing the top before baking)
1 tablespoon Vanilla Extract
Preheat oven to 325 degrees F.
Grease a pie plate with Coconut Oil or Pastured Butter
Place all ingredients into a blender and blend until thoroughly combined, scraping the sides of the blender with a spatula as needed to incorporate the ingredients.
Place the filled pie plate on a cookie sheet and place in the oven.
Bake for 30 minutes, and increase the oven temperature to 350 degrees F.
Continue baking until the center of the pie does not jiggle when you tap the pie plate (approximately 20 minutes). You can also use the standard method of inserting a toothpick in the center until it comes out clean.
We served the pie warm, but it is also delicious served chilled.