Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

Ingredients
For the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

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Cooking Steps

Peel and thinly slice apples. Make them as thin as you can… a mandolin would work great for this! Toss the chopped apples in the lemon juice to prevent discoloring and add a tartness. In a small bowl, mix together the apple spices (coconut flour, cinnamon, nutmeg and ginger). Toss sliced apples in apple spices and set aside.

Begin preparing salted caramel by combining maple syrup, water and butter in a small saucepan. Allow butter to melt over medium high and mixture to begin to bubble. Allow mixture to continue to cook till it reaches a rich caramel color and consistency. When you run a spoon through the mix, it should take a second to fold back to where it was, if that makes sense. Once it reaches this point, removed from heat and add in coconut milk and salt. Make sure your salt is a very fine grind or it may not disperse properly.

Now you are ready to assemble. Start by placing your pie crust into the pie plate. I used this one : http://paleoonmain.blogspot.com/2011/08/apple-pie.html
Now begin by layering about 1/3 of the prepared apples into the crust. Top with about 1/3 of the caramel mix. Continue with another 1/3 of each, and then the final 1/3 of each. Top with prepared crust. I chose to sprinkle pieces of crust over mine as I had a 3 year old helping me, and that was a fun/easy step for her to do!

In a 375 degree preheated oven, bake for 20 minutes before lowering temperature to 350 for an additional 25-30 minutes. Allow pie to cool completely before serving. Enjoy!

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Serves 5

50 min

This is a Dairy Recipe

Ingredients

• 6 Medium Apples- I used Braeburn
• 1/4 C Lemon Juice
• 3 Tbsp Coconut Flour
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/4 Tsp Ginger
• 3/4 C Maple Syrup
• 1/4 C Water
• 4 oz Butter, 1/4 C Full Fat Coconut Milk
• 3/4 Tsp Very Find Ground Sea Salt, Your Favorite Paleo Pie Crust

Apple Pie!!

Saw a recipe for apple pie and decided to tweak it into my own creation. It turned out to be yummmmmyyyy and just what i wanted. The apples, raw honey and arrowroot created an oooey gooey carmely (yes i know its not a word) goodness that is hard to resist. Add a tender strudel-liscious topping and you have the makings of a beautiful dessert! *nom nom*

Apple Pie

Crust:

1 1/2 C Almond Flour

1/2 C Coconut Flour

1 Tbsp Raw Honey

1/2 tsp salt

1/2 C Coconut Oil

6-9 Tbsp Ice Water

¼ C Coconut Sugar

Filling:

4 C Apple- peeled and sliced

1 Tbsp Cinnamon

2 Tbsp lemon juice

3 Tbsp Raw Honey

1 Tbsp Vanilla

1 tsp salt

1 1/2 Tbsp Arrowroot Powder

In bowl, combine crust ingredients except coconut sugar, oil, and water.

Using a pastry cutter or two knives, cut solid coconut oil into crust to form pea size clumps.

A few tbsp at a time, mix in ice water till crust forms and will hold together between your fingers, but does not become sticky.

With 3/4 of the crust, form in the bottom of a greased pie plate with your fingers. This crust is very delicate, so it will be difficult to transfer if you roll it out.

Once crust is formed, mix together filling ingredients and pour into crust

Add the coconut sugar to the remaining 1/4 crust mixing well to create crumble topping. Cover pie with topping then place in a 325 oven for 35-40 minutes.

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Cooking Steps

In saucepan over medium heat, cook cubed apples with 2 tbsp cinnamon, 1 tsp lemon juice and 1/2 cp water. Cook until apples are soft and mixture is thickened. Topping: Mix pecans, macadamia nuts, palm sugar, cinnamon, salt almond flour and arrowroot powder in a bowl. Add melted ghee until coated. Place even amounts of mixture in coconut oil greased muffin tins. Sift coconut flour, baking powder, salt, and cinnamon together and set aside. Mix eggs, coconut milk, vanilla and honey. Stir dry ingredients into wet. Gently fold in apple mixture. Fill muffin tins with batter, distributing evenly on top of the “topping”. Put in a 400 degree oven for 18-20 minutes. When slightly cooled take muffins out of tin & serve upside down. Makes 6 large muffins. These were a huge hit with the kids!

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Serves 5

18-20 minu

This is a Dairy Recipe

Ingredients

• 2 medium apples, 1/2 cp water, 1 tsp lemon juice
• 1/4 cp coconut flour, 1/2 tsp baking powder, 1/4 tsp salt
• 1 -2 tsp cinnamon, 3 eggs, 4 tbsp coconut milk, 1 tbsp honey, 1 tsp vanilla extract
• Topping: 1/2 cp chopped pecans, 1/4 cp chopped macadamia nuts, 2 tbsp almond flour
• 1 tbsp cinnamon, 1/4 tsp salt, 1 tbsp arrowroot powder
• 2 tbsp palm sugar
• 1/4 cp ghee, melted

Added on October 9th, 2011 by our friend finn from www.modernpaleowarfare.com

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Cooking Steps

How to break your mind in three easy steps

• Two and a half cups of pecans
• One cup of hazelnuts
• Three medjool dates
• Half a cup of maple syrup
• Three eggs
• One tablespoon of coconut flour
• 4 table spoons of butter
• (optional awesomeness – 2 teaspoons of cinnamon, half an orange zest)

To make the crust:
Stick one and a quarter cup of pecans and one cup of hazelnuts in the food processor and coarsely grind. Mix in 4 table spoons of butter and fashion around your pie dish (I almost typed pie hole..:S). Bake it in your oven at 170C for five minutes.

For the filling:
Process the rest of your pecans (leave a few to decorate the top) with the dates eggs syrup and the rest o the ingredients then pour and level into the pie dish. Add the remaining pecans and bake for 20 minutes at the same temp.
Don’t worry if the top of the crust is a little bit crumbly, it tastes awesome.
That’s it! YAAAAAAAY