Friday, November 9, 2012

Coconut Sweet Potato Pie (Pumpkin), Paleo by a stretch

From my long-lost cousin, Phyllis Woods Mosteller:

Crust: 1 1/2 c. graham cracker crumbs (not Paleo)
   1/4 c. shredded coconut (not sweetened)
   1/3 c. coconut oil, softened (I found it at The Vitamin Shoppe; looks like mayo)
   1/3 c. granulated sugar (try it with Spenda)
   1 tsp. pumpkin pie spice
   pinch of salt
Blend and press into a pie plate. Chill one hour before using.)

Filling:  2 c. mashed sweet potatoes (pumpkin is Paleo)
   1/2 tsp. salt
   1 tsp. cinnamon
   1/4 tsp. each nutmet, ginger, cloves (pumpkin pie spice sounds right)
   1 c. coconut milk (mine comes in a carton like milk)
   1/2 c. maple syrup (acceptable on most Paleo lists)
   3 Tbsp. coconut oil (see note above)
   1 tsp. vanilla
   1/4 c. cornstarch (not strictly Paleo, but you need a thickener)
Mix all the ingredients and pour into the pieshell; bake at 425 for 15 min., then at 350 for 45.

To shave a few more calories, I cook the pie in a 9-in. plate, and cut it into  16 slices. "Lite" Cool Whip is Paleo-acceptable, but just barely because of all the chemicals. Still tastes great.

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