Friday, October 19, 2012
Primal Berry Pie
I'm talking about the taste of yummy pie without the carbs and sugar. Could it be possible? Could it still taste good?
Well I'm pleased to tell you that YES IT CAN! My husband has already requested I make this several times. And he's a picky dessert eater too. My four year old also enjoyed it and didn't know it was sugar and dairy-free! :-)
Primal Berry Pie
Crust Recipe is from Paleo Parents' Eat Like a Dinosaur Cookbook
Buy their book, it's awesome!
Berry Pie filling:
4 cups of mixed berries (I use a combo of strawberries, blueberries and cherries) - fresh or frozen is fine
1/2 cup of coconut sugar
1/2 cup of arrowroot flour OR tapioca flour
2 Tbsp of lemon or lime juice
1 tsp vanilla extract
Combine berries, coconut sugar, arrowroot (or tapioca) flour and lemon (or lime) juice together in a bowl. Make sure it's well blended. Spoon out into the cooled, baked pie crust. Bake in the oven at 375 degrees for 40 to 45 minutes. Remove from oven and let it cool completely.
Most of the time, I prepare the pie crust and filling the day before and refrigerate overnight. If you don't have time for that, then just refrigerate it for about two hours.
1 can of coconut milk, all natural, no sweetener added
1 tsp almond extract
Once the pie filling and crust is completely cooled, you can prepare your topping. To prepare the whipped topping, open up a can of coconut milk. Scoop out the thick "fat" from the can and place into a bowl. Leave the liquid watery part at the bottom. Put your almond extract on top of the coconut milk. Using a hand mixer, whip your coconut milk on medium for about 3 to 4 minutes. It should look like your typical whipped topping. Spread over the cooled pie. Serve immediately or refrigerate until your guests are ready for it.
They will not miss the added sugar and preservatives in this delicious pie. I've received nothing but praise and further requests to make this when I share it with friends. Enjoy!