As promised on my social media pages, here is the starch-free version of my coconut cream pie recipe! This recipe was born out of desperation. I LOVE coconut cream pie, but my body doesn’t always appreciate starches. I decided to cut them out for awhile (and thankfully have reintroduced in small amounts just fine), but while I did, I missed this pie so much!  I played around with the recipe and am so happy to report that this version works beautifully and just as deliciously! AIP Coconut Cream Pie (The Starch-Free Version)   Print Prep time 30 mins Cook time 15 mins Total time 45 mins   Paleo and non-paleo alike, this recipe is hands-down my husband's very favorite dessert. And the best part? You can take this to parties and get-togethers without a single person ever guessing it's a healthy version. Note: This does not take 4 hours to make, it just has to chill for four hours. Author: Breanna from www.hewontknowitspaleo.com Recipe type: Dessert Serves: 8-10 servings Ingredients For the graham pie crust: 1/2 cup coconut flour 1/4 tsp salt 1/4 tsp baking soda 3/4 tsp cinnamon 1/3 cup coconut oil, melted 1/2 tsp vanilla 3 tbsp honey 1 gelatin egg To make gelatin egg: Whisk 1 tbsp cool water with 1 tbsp gelatin. Add 2 tbsp boiling water. Whisk vigorously until gelatin is completely dissolved and frothy. Use immediately. For the Coconut Cream Pie Filling: 1 cup unsweetened shredded coconut (toasted on baking sheet for in 350 oven for 5-6 minutes, or until golden brown) 2 cans coconut milk 1/2 cup coconut butter 1/3 cup honey 1 1/2 tsp vanilla 1/4 tsp salt 2 teaspoons gelatin Directions For the egg-free honey graham pie crust: Preheat oven to 350. In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside. In stand mixer, beat wet ingredients together on medium. Add dry ingredients, mixing until fully combined. Scrape dough into 9" pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust. Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling. For the coconut cream pie filling: Toast coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!) In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut. Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture. Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat. Stir in the coconut, and pour the mixture into the prepared graham pie crust. Refrigerate for 4 hours, until completely cool and hardened throughout. 3.2.2925 This post contains affiliate links. Thank you for supporting He Won’t Know It’s Paleo!