If you are looking for a fabulous cream pie recipe, you have come to the right place! It can be enjoyed all year long, but it's definitely a summer favorite that is the perfect ending to a backyard BBQ. A typical cream pie consists of a rich pudding or custard which is made from a combination of milk, cream, flour, and eggs. These pies are hard to resist and can be made using a variety of flavors. I tend to stick towards a traditional vanilla pie as it is loved by most and can be garnished with a variety of toppings. For my family, straight from the farm in-season berries top the list of choices. Their natural sweetness is an outstanding complement to the vanilla cream filling.
This pie sets itself apart from your traditional cream pie though. I use full fat coconut milk to replace the milk and cream. Grass-fed gelatin takes the place of flour. As for the eggs, I use egg yolks to provide a rich and creamy texture. I have made this pie using chicken eggs as well as duck eggs- both of which are fantastic. Some people who can't tolerate chicken eggs find duck eggs work better for them. If you decide to use duck eggs, you will use only 7 egg yolks instead of the 8 needed for chicken eggs.
Blind baking the crust-
1. Raw Crust
2. Crust lined with parchment & filled with uncooked rice
3. Crust after baking
4. Crust filled with vanilla cream
When it comes to the pie crust, you must blind bake the crust and allow it to cool before filling it with the vanilla cream. If you are not familiar with the process involved with blind baking, it's quite simple. You will just prepare your pie crust dough and press down into a pie dish. Then, you can either use pie weights, uncooked rice, or uncooked beans on top of a piece of parchment paper to keep the crust from puffing up in the oven.
The length of time to bake the crust can vary depending on the type of pie dish you use. I use an Emile Henry pie dish and because it is so heavy duty, I find that the crust takes a little longer than you might expect. I use the blind baking method for the first 20 minutes. Then remove the parchment paper and weights, beans, or rice. Continue baking for another 15 minutes and it should be good to go.
You will notice in the list of ingredients that I give you the option of 4 or 5 teaspoons of grass-fed gelatin. Using 4 teaspoons will give you more of a softer, creamier texture whereas 5 teaspoons gives you a firm, rich texture. They are both delicious and honestly, the difference is not that dramatic so you can't go wrong either way. The only thing I will say though, is that the firmer version is a little easier to slice and remove from the dish.
I prefer to allow the vanilla cream to set in a glass bowl rather than in the pie crust. There are two reasons for this. For starters, because this is not your typical pie crust, I don't want it to get soggy by adding the vanilla cream before it is set. Another reason is I like to whip the vanilla cream after it has set to add more volume to it. So it is best to have the vanilla cream set separately and then add the mixture to the baked pie crust.
So prepare to impress your crowd with this vanilla cream pie! They will never believe it is dairy free and contains no refined sugar. Just a healthful pie that will make dessert feel like a treat! It's the perfect option for celebrating special occasions or if you are simply craving a clean eating treat.
3 cups full fat coconut milk
8 egg yolks (7 yolks for duck eggs)
2 Tbs pure vanilla extract
1/2 cup pure maple syrup
4 to 5 tsp grass fed gelatin (depends on texture preference- see notes above)
1/8 tsp sea salt
2 cups almond flour
2 Tbs coconut flour
1/2 tsp sea salt
1/4 tsp nutmeg
1/3 cup pure maple syrup
1/4 cup coconut oil, solid
1 tsp pure vanilla extract
Fresh fruit- blueberries, raspberries, cherries, strawberries, etc
Coconut whipped cream
1. In a medium saucepan, pour in the coconut milk over medium heat. We do not want it to boil. Add the maple syrup, vanilla, and sea salt. Whisk to combine.
2. Whisk the egg yolks in a separate bowl and then slowly add them to the saucepan.
3. Gradually add in the gelatin and whisk continuously until it is well combined with no visible lumps.
4. Continue to cook over medium-low heat for about 10-15 minutes, or until thickened. Then pour the filling into a glass bowl, cover, and place it in your refrigerator for about 4 hours or overnight.
5. While the filling is setting, you can make your pie crust. Start by placing all of the pie crust ingredients into your food processor and process until a nice dough ball forms.
6. Place the dough ball onto a pie dish and using your hands, spread the dough out covering the bottom and sides of the pie dish.
7. Preheat the oven to 350°F. Now it's time to blind bake the pie crust. Line the pie crust with parchment paper. Fill the parchment with uncooked rice or beans to serve as weights for the crust. If you have pie crust weights, you can use those instead.
8. Bake the crust for 20 minutes. Then remove the parchment and uncooked rice or beans. Bake the pie crust up to 20 minutes more. The timing will depend on the type of pie dish you are using. Mine is ceramic so it takes a bit longer. You will know it is done when it has nice, golden brown edges.
9. Once the crust is done and has cooled, you can add the vanilla cream filling. Take the filling out of your refrigerator and using a hand mixer, beat the filling until it is fluffy, creamy, and smooth.
10. Pour the filling into your cooled pie crust and spread evenly throughout. Return the pie to the refrigerator for about 30 minutes to allow everything to set once again. Once it has set, add your choice of fresh fruit to the pie. Top with some coconut whipped cream if desired. Store any left overs in the refrigerator.