Interstitial Cystitis Friendly Dairy Free Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

Interstitial Cystitis Friendly Dairy Free Coconut Cream Pie

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tbsp granulated sugar
½ tsp salt
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 cans (13.5 oz each) full-fat coconut milk
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the topping

1 ½ cups non-dairy whipped topping
½ cup sweetened shredded coconut, toasted (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold dairy free butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.

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