Pie? Healthy? How on earth can those two words be used in the same statement? Well, they can. Stay with me, I promise I have not lost my mind. This pie, made with the freshest, most naturally pure ingredients is in fact a healthy way to indulge this Easter weekend. Keep in mind QUALITY. By that I mean pure. No preservatives, additives, as little refinement as possible. Real, whole, and naturally perfect ingredients. Follow that guideline and with all the hard work and dedication that you have applied to your nutritional wellness, I think you have earned a little treat.
I don’t really know why but for me coconut has always been associated with Easter. Like the roasted turkey is to Christmas coconut cake was to this most miraculous and spiritually important holiday. I no longer have that coconut cake recipe and even if I did, I would never post it. It’s junk. It taste great but it has absolutely nothing authentic in its composition. However, I have selected an alternative that promises to delight your taste buds. So, without further adieu, I present to you a divinely decadent yet still nutritional, Coconut Mousse Pie.
Coconut Pie Crust:
· ½ cup melted butter, cultured butter is best or cold pressed coconut oil
· 2 cups dried, shredded, unsweetened coconut meat
Mix the coconut and butter in a small bowl. Transfer to a buttered and floured (I use spelt)pie dish and press firmly and evenly into the dish. Bake in a pre-heated 300 degree oven until golden brown. Cool to room temp.
Coconut Mousse :
· 4 egg yolks, free range or pasture at room temperature
· ½ cup Rapadura or raw cane sugar
· 1 teaspoon vanilla extract
· 1 teaspoon coconut extract
· 1 tablespoon gelatin dissolved in 2 tablespoon warm water, vegetable based
· 4 egg whites, room temp
· Pinch of sea salt
· 1 cup heavy cream, preferably raw cream, chilled
· 1 cup fresh coconut meat or dried, unsweetened, finely shredded
Beat egg yolks and sugar together until smooth. Blend in extracts, cream and gelatin. In a separate bowl, beat egg whites and sea salt until stiff peaks form. Fold in the egg yolk mixture, slowly, along with the coconut. Pour into the baked and cooled pie shell and chill.
Seriously, I know you are questioning my sanity right now. This recipe is well beyond the norm of my nutritional advice and guidance. BUT…it is Easter and if you do follow the stated ingredient guidelines you will maintain a high degree of nutritional integrity while still enjoying a celebratory treat. Just don’t eat the whole pie. Keep it to one slice, will you?
Have a happy and very BLESSED Easter!