Paleo Classic Cream Pie

Indulge in the guilt-free decadence of a Paleo Classic Cream Pie, a health-conscious twist on an all-time favorite dessert. This luscious pie features a golden, nutty almond and coconut flour crust, perfectly complemented by a velvety coconut milk custard infused with natural sweetness from honey and the aromatic essence of real vanilla bean. Topped with airy, dairy-free coconut whipped cream, this pie is delightfully rich yet entirely grain-free, dairy-free, and refined sugar-free, making it ideal for paleo and clean eating lifestyles. With a prep time of just 20 minutes, it's surprisingly simple to create a dessert that feels indulgent but aligns with your wholesome eating goals. Perfect for gatherings or as a make-ahead treat, this Paleo Classic Cream Pie is sure to become a go-to favorite while keeping your healthy living on track.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 2 tablespoons coconut flour
• 0.25 cup coconut oil
• 2 tablespoons honey
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups full-fat coconut milk
• 0.25 cup honey
• 3 tablespoons arrowroot powder
• 1 vanilla bean pod
• 4 large egg yolks
• 1 cup coconut cream
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, honey, one egg, and vanilla extract. Mix until a dough forms.

Step 3

Press the dough into a 9-inch pie pan evenly, making sure to cover the bottom and sides.

Step 4

Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let cool.

Step 5

In a saucepan over medium heat, combine coconut milk and honey, whisking to combine.

Step 6

Split the vanilla bean pod and scrape the seeds into the saucepan, then add the pod itself for extra flavor.

Step 7

In a separate bowl, whisk together arrowroot powder and egg yolks until smooth.

Step 8

Gradually pour the heated coconut milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.

Step 9

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 8-10 minutes.

Step 10

Remove from heat, discard the vanilla bean pod, and let the filling cool slightly.

Step 11

Pour the cooled filling into the baked crust and refrigerate for at least 2 hours or until set.

Step 12

For the topping, whip the coconut cream with honey and vanilla extract until light and fluffy.

Step 13

Spread or pipe the coconut whipped cream over the chilled pie.

Step 14

Slice and serve your Paleo Classic Cream Pie.

Nutrition Facts

Serving size	(1218.6g)

Amount per serving	% Daily Value*
Calories	4157.6

Total Fat 309.2g	0%
Saturated Fat 200.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 957.5mg	0%
Sodium 323.7mg	0%
Total Carbohydrate 320.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 248.2g
Protein 65.7g	0%

Vitamin D 127.0IU	0%
Calcium 532.3mg	0%
Iron 25.2mg	0%
Potassium 1835.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 6.1%

Carbs: 29.6%