I love cream  and coconut!! So when my mother in law sent me a recipe for this pie I was excited to try it! The recipe called for lots of sugar we don’t eat sugar so I tweaked it to make it healthy. And the result was very yummy and the pie was  ate in a very short amount of time!!

I have difficulties with my healthy pie crust so I will skip that for now lets just say it could give you nightmares if I told you about my pie crust making experiences, something always happens when I make them. It is unbelievable! So someday I will do a post about it but for now lets talk about creamy yummy pie filling!! (And don’t look to close at my crust)

1 “9inch” baked and cooled pie crust

Filling:

A little less then 1/2 cup honey

1/4 cup arrowroot

21/2 cups whole raw milk or half and half

4 egg yolks

3 TB butter

1 tsp vanilla

1 cup shredded coconut

In heavy saucepan combine honey and arrowroot, whisk together egg yolks and milk together

Gradually whisk egg mixture into honey mixture bring to boil over medium heat whisking constantly boil for one minuet remove from heat

20130330_101943Stir in butter vanilla, and coconut

Place plastic wrap directly on custard to prevent film from forming

20130330_103417Let stand for 30 min

Spoon Custard into pie shell and chill until set

Topping:

2 cups whipping cream

2 TB honey or maple syrup

1   1/2 tsp vanilla

To whip cream in mixing bowl beat cream until peaks form then add honey or maple syrup and vanilla and mix well top pie and refrigerate

If you want you can toast some coconut to put on top!! Just make sure you watch because the coconut goes from not done and white to very brown!!

To toast coconut  sprinkle 3 TB of coconut on baking sheet and toast at 350 for around 5 min stirring occasionally cool and top pie!!

Enjoy!!

Dusty

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