SWEET CREAM PIE

SWEET CREAM PIE

Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Ready In: 2 hours 40 minutes
Accommodates: PHASE 1


For me, nothing beats berries and some form of cream, so naturally this pie is like sweet edible glory! It's further awesome because it's not too sweet yet positively satisfying. The texture of the crunchy nut crust paired with the delicate, smooth cream and refreshing fresh berries make this a favorite dessert of mine.

Note: I buy kosher gelatin from Great Lakes. It's a superior brand of gelatin that promotes skin, joint, and intestinal health

INGREDIENTS

Crust:

• 2 cups mixed nuts
• 1/4 cup coconut oil, melted
• 2 Tbsp honey (coconut nectar)

​
Filling:

• 2- 14oz. cans coconut milk, chilled
• 3 tsp gelatin
• 1/2 cup coconut oil
• 1 cup coconut sugar

​

• 4 cups fresh mixed berries

DIRECTIONS

1. Preheat your oven for 350 degrees.
2. In a powerful blender combine the mixed nuts, coconut oil and honey. Pulse until the mixture is wet and nuts are in small chunks. Press the crust into the bottom and slightly up the sides of a standard glass pie dish. Bake in the preheated oven for 15 minutes. Once browned around the edges remove from the oven and allow to cool completely.
3. From the cans of chilled coconut milk pour the cold liquid milk into a small bowl. Set the solidified cream aside. Sprinkle the gelatin over the coconut milk and set aside. 
4. Meanwhile place the coconut oil in a medium-sized pot and melt over medium heat. Whisk in the coconut cream and coconut sugar. Whisk until the mixture comes to a simmer. Add about 2 Tbsp of the heated mixture to the bowl of coconut milk and gelatin. Whisk vigorously until the mixture is as smooth as possible. Pour the gelatin mixture into the heated pot and whisk until mixture is completely smooth and no lumps remain. Remove from heat. 
5. Pour the filling into the cooled pie crust and leave in the refrigerator to set, about 2 hours. Once cooled top with fresh berries.