Gluten-Free Sugar Cream Pie

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As I mentioned yesterday, my grandfather and aunt have Celiac’s they can’t have anything with gluten.

One of my grandfather’s favorite pies is a sugar cream pie or Hoosier Pie (fitting since we are Indiana heartbeats).

I decided on December 23rd then that I HAD to attempt to make one. I will confess now that I have tried before and it was an epic fail (it happens to us all).

Now this picture is not very appealing. I was unsure too of the texture, it was pretty custardy. But since I wanted it to be just right, I tried some. At first I was hypercritical. But progress bites made me a believer, that this is indeed a very good pie. Not the prettiest, but a good bite. Plus once dessert was set out, I was told it was very good. Positive approval from the family is always something to be treasured. 

Gluten-Free Sugar Cream Pie

Crust:

  • 1 cup coconut oil
  • 3 cups almond meal
  • 1/2 cup tapioca starch
  • 1 tsp coconut sugar
  • 1/2 tsp sea salt
  • 1/4 cup water

Filling:

  • 4 tbsp tapioca starch
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 2 cups coconut milk
  • 1 tbsp vanilla

Topping

  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon

Let’s Make it Happen: For the crust I simply pulse it in a food processor. Add more water or more flour if it feels too wet or too dry. Pat into a pan. Bake it at 325.

For the filling cook it all, minus the vanilla, over a medium heat. Keep cooking until it starts to thicken up. Remove from the heat. Add the vanilla. Sprinkle with cinnamon coconut sugar mix.

Bake for 30 minutes. Broil for 1 minute. Allow it to completely set up before slicing.

Eat and enjoy!

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